Difference between revisions of "Alternative:Gingerbread"
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{{recipesummary|Dessert recipes|10|prep: 20 minutes<br/>baking: 60 minutes|3|[[Image:GingerbreadCake.jpg|250px]]}} | {{recipesummary|Dessert recipes|10|prep: 20 minutes<br/>baking: 60 minutes|3|[[Image:GingerbreadCake.jpg|250px]]}} | ||
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This recipe produces '''gingerbread''', not gingerbread cookies. Gingerbread is a type of spice cake. '''Parkin''', a variation listed at the bottom, is partially [[Oats|oat]]-based. | This recipe produces '''gingerbread''', not gingerbread cookies. Gingerbread is a type of spice cake. '''Parkin''', a variation listed at the bottom, is partially [[Oats|oat]]-based. | ||
Revision as of 16:01, 11 April 2012
| Alternative:Gingerbread | |
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| Category: | Dessert recipes |
| Servings: | 10 |
| Time: | prep: 20 minutes baking: 60 minutes |
| Difficulty: |  |
| Dessert
This recipe produces gingerbread, not gingerbread cookies. Gingerbread is a type of spice cake. Parkin, a variation listed at the bottom, is partially oat-based.
Ingredients
- 4 oz butter
- 4 oz brown sugar
- 8 oz golden syrup
- 8 oz all-purpose flour
- 1 level teaspoon baking powder
- 1 level teaspoon mixed spice
- 2 level teaspoon ground ginger
- 2 eggs
- 4 fluid oz. milk
Procedure
- Put butter, sugar, and syrup in pan.
- Heat gently until butter melts.
- Place dry ingredients in bowl.
- Pour melted butter mixture into bowl, beating thoroughly.
- Warm milk in pan to dissolve syrup.
- Add milk to bowl, beating thoroughly.
- Stir in beaten eggs.
- Pour mixture into 8-inch greased square cake tin.
- Cook at 170°C (325°F) for one hour.
- Cool in tin for 15 minutes, then remove.
- Leave at least 1 day before cutting.
Notes, tips, and variations
- Variant: Parkin
- Instead of 8 oz flour, use 4 oz flour and 4 oz medium oatmeal (likely meaning coarse oat flour, not rolled oats).
- Parkin is traditionally eaten in England around Bonfire Night.
