• About me ?


    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Sticky Gingerbread

Sticky Gingerbread>

As Guy Fawkes Night is celebrated across the UK on the 5th of November obviously , always seems a bit perverse that the foiling of conspiratorial plot to blow up the Houses of Parliament in 1605 should be celebrated 400 years later by setting of hundreds of tonnes of fireworks

Sticky Gingerbread

On bonfire night my grandma would make Parkin a dense gingery cake from the North of England it has a real taste of bonfires .This weekend while lolling on the sofa watching a repeat of Market Kitchen , the lovely Sophie Grigson a cookery goddess demonstrated a Sticky Gingerbread . I was particularly attracted to it longevity , ideally you should leave it in a box before eating for at least 3 days after baking to increase stickiness

Sticky Gingerbread

I had to make a few changes since the Golden Syrup jar was more empty than expected and on the subject of golden syrup how come they don’t make packaging this beautiful anymore

Sticky Gingerbread

( slightly amended from original Sophie Grigson recipe http://uktv.co.uk/food/recipe/aid/595329)

Makes 9 massive pieces

280g plain flour
1 tsp Bicarbonate of soda
1 tbsp ground ginger
* 1/4 tsp Salt
170g unsalted butter, softened
190g light muscovado sugar
100g golden syrup
1 egg
200ml Milk
4 knobs preserved stem ginger, chopped

1. Preheat the oven to 180C/gas 4. Line the base of a 20cm square cake tin with foil
2. Sift the flour with the bicarbonate of soda, ginger, cinnamon and salt.
3. Cream the butter with the sugar until light and fluffy. Beat in the golden syrup, then the egg
4. Beat in the flour then the milk to form a smooth batter. Stir in the stem ginger and scrape into the prepared tin.
5. Bake for about 40-45 minutes until firm to the touch.
6. Let the gingerbread cool in the tin for 5-10 minutes, then turn out onto a wire rack and leave to cool. Cut into squares , place in an airtight tin and leave for a few days

Or as long as you can wait

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One Response

  1. […] the success of the sticky gingerbread last week I am in a baking frenzy for the upcoming weekend away attempting to prove my domesticity and […]

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