Royal Gingerbread
From sitbynellie 14 years ago
- 90 to make
- Serves 8
This recipe is published courtesy of HRH Prince Charles, Prince of Wales, via The Daily Mail. I'm not a great Royalist but I loved the story behind this recipe! A Scottish lady called Agnes Monaghan is publishing a cookbook to raise funds for her church. Read more She wanted to include a recipe for what she believed was the late Queen Mother's favourite cake to go along with Her Majesty's tea, a date and walnut 'Sodbury' cake. She wrote to Her Majesty's grandson His Royal Highness Prince Charles to ask for the recipe, and unexpectedly got a reply from his office, not only saying that in actual fact her late Majesty's favourite teatime snack after a day at the races was gingerbread, but including the royal recipe too!! I am estimating the cooking time and number of servings. I will add imperial measures as well as the metric ones soon. See less
Ingredients
- 225 g. self-raising flour shopping list
- 1 tsp. bicarbonate of soda shopping list
- 1 tbsp. ground ginger shopping list
- 1 tsp. ground cinnamon shopping list
- 1 tsp.mixed spice shopping list
- 110 g. unsalted butter, diced shopping list
- 110 g. black treacle (molasses) shopping list
- 110 g. golden syrup shopping list
- 110 g. dark muscovado sugar shopping list
- 280 ml. milk shopping list
- 1 large egg shopping list
How to make it
- Grease and line a 900 g. loaf tin with baking parchment.
- Preheat the oven to 175C/350F/Gas Mark 4.
- Sift together the flour, bicarbonate of soda and spices.
- Rub in the diced butter, until the mixture resembles fine crumbs.
- Over a low heat, melt together the treacle, syrup, sugar and milk, stirring frequently. Don't let it get too hot.
- Whisk this mixture into the dry ingredient mixture, adding the egg and continuing to whisk until a smooth batter forms.
- Pour into the tin and bake fo 45-60 minutes. A skewer inserted should come out clean.
- Let cool a bit so you can handle it, then turn the loaf out. Place on a wire cooling rack.
- Wrap up in greaseproof paper
- For best results, leave a couple of days.
- Slice and spread with butter.
- Serve with tea!
The Rating
Reviewed by 1 people-
I love ginger bread & this recipes sounds wonderful.
brianna
in loved it
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