Member recipe

Grasmere Gingerbread (style-5)

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Cooking time

Prep: 30 minutes Cook: 30 minutes

Skill level

More effort


24 small pieces

This is a further attempt to emulate Grasmere gingerbread (whose recipe is a well kept secret). This style-5 recipe is well suited to the use of a fan oven, and it has an enduring texture.

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Dry mix:

  • 110g Porridge oats - ground briefly in an electric coffee grinder
  • 90g Wholemeal plain brown flour
  • 30g Cornflakes - well crushed
  • 60g Mixed peel - cut up small
  • 45g Crystallised ginger - cut up small
  • 1.25 tsp Ground ginger
  • 0.25 tsp Allspice
  • 0.25 tsp Nutmeg - freshly ground
  • Pinch of salt

Toffee mix:

  • 115g Golden syrup
  • 110g Light soft brown sugar
  • 75g Butter

Topping mix:

  • 2 tbsp Porridge oats - very slightly ground
  • 4 tbsp Cornflakes - well crushed


  1. In a bowl, put together the Dry mix.

  2. In a medium sized pan, put together the Toffee mix, and heat gently while stirring. Boil until the temperature reaches 120 C. Use a toffee thermometer to check this. Remove from heat.

  3. Add the Dry mix to the pan, and stir in thoroughly. It will soon thicken up. Preheat oven (fan) to 130 C.

  4. Spread the mix evenly in a metal tray, 11ins by 7 ins.

  5. Sprinkle on about 3 tbsp. of the topping mix. Spread evenly, then press down into the surface.

  6. Bake at 130 C (fan) for 5min, then at 140 C (fan) for 25min. Allow to cool, then cut into slices.

  7. Enjoy! (Many thanks to all on the 'tasting panel' - you know who you are - and to MS for the photo).

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