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 Soda-raised dense cake made with treacle, nutmeg, egg and ginger. Baked c1ins thick and allowed to dry for 1 or 2 days before eating. Salmesbury Hall, near Preston, is sometimes known as the ‘gingerbread house’ on account of its fancy wooden walls, wittily recreated in gingerbread by www.2chefspassion.co.uk A Preston gingebread house made of gingerbread Image: http://www.2chefspassion.co.uk Preston Gingerbread by Alex Bray… For other varieties of gingerbread, see: Gingerbread  Original Receipt from ‘St Michael Traditional English Cooking‘ Octopus Books, 1985, by Elizabeth Ayrton & Theodora Fitzgibbon.PRESTON GINGERBREAD Ingredients 350 Gram Plain flour (12 oz) 1 rounded tsp Ground ginger Pinch Grated nutmeg Pinch Ground mixed spice 75 Gram Butter, at room temperature (3 oz) 225 Gram Black treacle (8 oz) 1 Teaspoon Bicarbonate of soda 5 Tablespoon Milk, warm 1 Large Egg, beaten Method Grease and line a deep tin, 25 x 20 cm (10 x 8 inches). Sift the flour and spices, then rub in the butter until it is like fine breadcrumbs. Warm the treacle gently. Mix the bicarbonate of soda well into the warm milk, add to the treacle. Make a well in the centre of the flour mixture. Pour in the warm mixture together with the beaten egg. Beat the mixture gently but thoroughly. Pour into the prepared tin and bake at 180 °C / 350 °F / Gas 4 for 30-40 minutes or until firm when pressed. Leave to cool in the tin for 5 minutes before turning out on to a wire tray. Leave for a day before cutting.  |
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