Grasmere Gingerbread (style)
Member recipe

Grasmere Gingerbread (style)

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(1 ratings)

Member recipe by

Cooking time

Plus 1 hour to cool down

Servings

Serves 1 - 12 Slices

Many years ago, a special kind of gingerbread was created in Grasmere. The recipe is a well guarded secret. This Mk2 is an attempt to emulate it (inspired by Jamie Oliver's 'Ultimate Gingerbread').

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Ingredients

  • First mix:
  • 95g Shortbread
  • 95g Oatcake biscuits
  • 30g Brown sugar (light soft)
  • 4ml Ground Ginger
  • Second mix:
  • 1/2 tsp Ground Ginger
  • 1/8 tsp Allspice (Jamaican pepper)
  • 1/8 tsp Ground Nutmeg
  • 40g Mixed Peel
  • 35g Crystallised Ginger (chopped small)
  • 40g Oat flour (porridge oats put through a coffee grinder)
  • "Toffee mix":
  • 55g Golden syrup
  • 30g Treacle
  • 70g Brown sugar (light soft)
  • 55g Butter

Method

    1. Put the "First Mix" ingredients into a food processor, and blend to a fairly fine crumb. Remove 40g of this, and put in a small bowl (to be used after the baking stage). Put the remainder into a large bowl.
    2. Add the "Second Mix" ingredients to the large bowl. Mix in.
    3. Set oven to Gas Mark 3. Grease a 7x11 inch baking tin.
    4. Put the "Toffee Mix" ingredients into a small pan. Slowly bring to boil while stirring. Using a thermometer, slowly heat until the boiling point reaches 119 deg C. This temperature is quite critical.
    5. Add this hot liquid mix to the large bowl, and mix in thoroughly.
    6. Put this mix into the baking tin, and smooth down firmly. Bake near the middle of the oven at Gas Mark 3 for 15 mins.
    7. Spread the 40g of reserved mix from step 1 evenly onto the hot ginger slice, and firm down gently. Leave to cool, then cut into slices. Enjoy!

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Comments

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czeshirecat's picture

First time I made this I miscopied recipe and added sugar to the recipe rather than butter lol. Second time I overcooked it. Both times it was still gorgeous.

lapsapchung's picture

I have just made this and it is delicous. A bit softer and chewier than the original but I think that is an improvement, and it might go drier with keeping only it isn't going to have chance.....

markmacleod's picture

This is a bit fiddly, but great. I've tried several recipes that claim to approach Sara Nelson's, but this is the closest. Thanks!

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