This is a recipe that I have made for over 50 years. I think it might have originally been from a Margarette Pattern baking book for kids. I even made it in my O’level ‘home economics’ exam. I had a lovely wander down memory lane as I baked it the other day. So many vivid pictures in my head of people long gone who have eaten, and enjoyed it.
I like it as it doesn’t need many eggs. I have noticed that a lot of baking in old recipe books use less ingredients. I therefore always look to them for frugal recipes.
Ingredients
8oz plain flour
2 to 3 level tsp ground ginger
1/2 level tsp each of baking powder and bicarbonate of soda.
1/2 level tsp salt.
6 tbsp golden syrup
3oz butter or margerine
4oz soft brown sugar
1 egg
1/4 pint of milk
Method
1. Heat the oven to 160⁰C
2. Grease and line an 8 inch tin.
3. Put the dry ingredients into a bowl except the sugar.
4. In a pan warm the syrup, sugar and fat.
5. Make a well in the centre of the dry ingredients and add the mixture from the pan.
6. Give it a quick stir, and then add the beaten egg and the milk. Stir well.
7. The mixture should be a thickish pouring consistency and so add a drop more milk if it is too thick.
8. Put the mixture into the tin and bake for 30 to 40 mins. I test by feeling that it is firm in the middle and a skewer comes out clean. Flour or ovens have changed over the last 50 years as when I originally used to make this it used to take an hour and use more milk. I have had to adapt it over the years. This time it took 30 mins. It had a slight golden colour, and was rounded on the top.
It rises really well. We eat it as cake, or as pudding with custard. Orange glace icing is nice on top, or melted chocolate. However, I don’t need the extra sugar or calories after Christmas. This week we are eating it plain. Often I freeze half of it in portions without icing on, and put icing on the other half and keep it in an air tight tin. The un-iced ones are used for puddings. I cut mine into 9 pieces, but It can easily be cut smaller for more. As you can see, the raising agents really do make it rise well.
That looks delicious and will give it a try when I fancy a treat thank you
No worries. Thanks for commenting
Ooo that sounds good. The other half loves ginger cake, so i may make it for him.
Brilliant. It is quite easy
Looks yummy. I forgot O think I have a Margararet Pattern book somewhere!!
This was a kid’s basic baking book. I remember using her recipes a lot in the 70s.
That looks really nice , I love anything with ginger
I will try making it when the Christmas biscuits and cakes are finished as I like ginger cakes, thank you.
No worries. It is an easy cake
Me too. Especially if it is combined with chocolate 😊
How many eggs do you use please Toni?
Doh. Sorry. Just 1. I missed it off as I was rushing
I am just checking- you said no eggs, however “ 6. Give it a quick stir, and then add the beaten egg and the milk. Stir well.”??
Yes I was rushing . I forgot to put 1 egg in the ingredients. I meant it has less eggs than ordinary cakes
Gillian,
She mentioned that likes it because it requires no eggs.
Sorry it has 1 egg in it. I had missed writing it on the ingredients. I have updated it now.
Oh I do love a gingerbread, your recipe sounds absolutely perfect, thank you for sharing xxx
You are welcome
I’ve done a few gingerbreads over the years but this one looks so straightforward and I’ve everything in that I need. I love idea can be used as a pudding with custard. I need to be making things like this at this time of year to keep me focused and happy, so this is on my list for this week. Thank you…
Yes I like things that are versatile as well. We had it with custard for our meal tonight.