Fabuliciouzly Festive Gingerbread in just 3 easy steps!


Did you know it was Genghis Khan (1162-1227) who introduced the West to Gingerbread way back in the 10th century?!?! Well, it wasn’t exactly what we’d recognise today as Gingerbread, but was more of a spiced honey bread that his troops had included in their rations. It gained popularity in Arabia & eventually caught the attention of the Crusaders & badda bing badda boom, next thing ya know it’s all the rage in England!

These days we have 2 types of Gingerbread – the crisp dough we use to make biscuits & houses along with the soft cake which is what this recipe is I’ve baked for you.

Step 1 – grab a saucepan & bung in 1 cup of milk & 1 cup of treacle. Stir it over a low heat to combine well before setting aside to cool slightly.

Step 2 – grab a bowl & beat very well 1 cup of softened butter with 1 cup of caster sugar until they’re light & creamy. Then add in 3 eggs, 1 at a time, giving a jolly good beat after each one.

Step 3 – grab another bowl again & in goes 3 cups of plain flour, 1 teaspoon of bi-carb soda, 1 teaspoon of mixed spice & 2 tablespoons of ground ginger. Mix it all up thoroughly.

Now it’s just an easy case of combining it all into a luscious batter. Start with your butter mixture bowl in front of you, add in the dry mixture bowl & stir together before pouring in the milky mixture & simply beating it all together until a nice smooth batter forms.

Pour the batter into a 20cm square cake tin that you’ve lined with baking paper & whack in a 180c oven for 1 hour.

Now the trick is to let the cake cool in the tin once you’ve pulled it out of the oven before turning out onto a board & slicing into squares. I also like to give them a quick dust with icing sugar, just for that wee extra Christmassy touch.


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