Edd Kimber's Nanna's Gingerbread recipe
A sticky, spicy treat straight from Edd Kimber's grandma's cookbook. The flavour of this cake actually improves after a couple of days.
Ingredients
- 170 g plain flour
- 170 g wholemeal flour
- 3 tsp ground ginger
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 pinch of salt
- 1 pinch of cayenne pepper
- 170 g unsalted butter
- 115 g caster sugar
- 2 tbsp orange marmalade
- 340 g golden syrup
- 2 large eggs
- 210 ml milk
- 6 oz plain flour
- 6 oz wholemeal flour
- 3 tsp ground ginger
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 pinch of salt
- 1 pinch of cayenne pepper
- 6 oz unsalted butter
- 4.1 oz caster sugar
- 2 tbsp orange marmalade
- 12 oz golden syrup
- 2 large eggs
- 7.4 fl oz milk
- 6 oz plain flour
- 6 oz wholemeal flour
- 3 tsp ground ginger
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 pinch of salt
- 1 pinch of cayenne pepper
- 6 oz unsalted butter
- 4.1 oz caster sugar
- 2 tbsp orange marmalade
- 12 oz golden syrup
- 2 large eggs
- 0.9 cup milk
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- Preheat the oven to 150C (130C fan) and grease an 8-inch square tin, lining the base with parchment paper.
- Place all the dry ingredients into a large bowl and whisk together to combine. Place the butter, sugar, marmalade and golden syrup into a medium-sized saucepan and set over medium heat, stirring occasionally until everything is fully melted and combined. Remove from the heat and allow to cool slightly before adding the eggs and the milk, mixing to combine.
- Make a well in the dry ingredients and pour in the wet ingredients, gently folding together. Don't worry about getting a perfectly smooth batter, a few lumps are fine, if you stir and mix too much this cake can crack on the top.
- Pour the batter into a prepared pan and bake on the oven for around an hour or until well risen and a skewer inserted into the middle of the cake come out clean.
- Allow to cool for 20 minutes before turning out onto a wire rack to cool completely. Whilst still delicious on the first day this cake actually improves after a couple of days.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature