Saturday, 12 May 2012
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Recipe from Irish Traditional Cooking by Darina Allen (Kyle Books, 2012)A much loved spicy bread, gingerbread was sold at fairs and markets, and given to children as a treat. There are many references in old cookery books to it--in fact ground ginger was almost as popular as caraway seeds. This recipe is particularly delicious.
Warm the milk gently with the bread soda and remove from the heat. Add the golden raisins and preserved ginger.
- 2 tablespoons milk
- 1/2 teaspoon bread soda (baking soda)
- 1 oz golden raisins
- 2 oz ginger, preserved in syrup, chopped
- 1/2 cup butter
- 1/2 cup plus 1 tablespoon soft brown sugar
- 2 eggs, free-range if possible
- 8 fl oz molasses
- 1 3/4 cups flour
- 1 teaspoon ground ginger
- 1 oz raisins
Cream the butter, add the sugar and beat until light and fluffy. Add in the eggs, one by one. Stir in the molasses and fruit mixture, then add the flour and ground ginger. Mix well.
Pour into a large loaf pan which has been lined with parchment paper.
Bake at 325ºF for 1-11/2 hours. Cool on a wire rack. Gingerbread keeps well in an airtight tin.
Last Updated ( Wednesday, 16 May 2012 )