RECIPE - Gingerbread
In memory of my Gramma Doris
This is my favourite seasonal recipe for the festive winter season. I learned it from my mother, who learned it from her mother and my Gramma Doris. Gramma was a station cook on outback stations in North Queensland before joining as a cook for the Australian Army during WWII. I’m fairly certain she adapted or learned and used this recipe during her service with the army, as the recipe replaces egg with bicarb soda to account for wartime egg shortages. The ingredients and portions are also easy to remember and the recipe is easy to make.
This recipe forms the basis of the traditional Yule Log Cake I bake for our annual Yule celebration at midwinter. I also use this recipe for my children’s kagemand birthday cakes and the Aussie Christmas cake.
Ingredients:
3 cups plain flour (can be gluten-free)
1 tsp cinnamon
1 tsp nutmeg
1 tsp mixed spice
Ginger to taste
Optional crystalised/naked ginger
250g butter (standard block of butter)
1 cup brown sugar (packed)
1 cup golden syrup or treacle
1 cup water
1 tsp bi-carb soda
Tip: for an Aussie Christmas cake, replace the spices with an Aussie bush spice mixDirections:
Turn oven on to 180*C, butter and flour cake/loaf tin or line with baking paper.
In a large bowl mix flour, spices, and crystalized or naked ginger.
In a saucepan melt butter, brown sugar, golden syrup or treacle, and water. Allow to cool slightly then add bi-carb soda (it will froth and bubble).
Pour into bowl of dry ingredients and stir until smooth then pour mixture into cake or loaf tin.
Bake for 40 minutes or until skewer comes out clean. Cool in time before turning out onto cooling rack.