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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/ginger?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/ginger"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"16"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3708142138215624923"},"published":{"$t":"2022-12-14T07:00:00.132+00:00"},"updated":{"$t":"2022-12-14T07:00:00.225+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"}],"title":{"type":"text","$t":"Gingered Gingerbread Loaf"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMMnui10tNOTVAaZaQoAM8I_U3YRLhDlLLADk8HOfJmpStIyTfROhQ9ETWdY_6-_LdL0iKuMoL8TTvAGveeBItLJXkxRap3kGNoXY0a_OPORKzERiKZu3CSBvwOuHexS7-1ni8NMUf9081JouGglURv6vELuxi4sGtpiotF5LajCXXP9vh0w27eybZ\/s4512\/Cover%20bread.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingered Gingerbread Loaf\" border=\"0\" data-original-height=\"3383\" data-original-width=\"4512\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMMnui10tNOTVAaZaQoAM8I_U3YRLhDlLLADk8HOfJmpStIyTfROhQ9ETWdY_6-_LdL0iKuMoL8TTvAGveeBItLJXkxRap3kGNoXY0a_OPORKzERiKZu3CSBvwOuHexS7-1ni8NMUf9081JouGglURv6vELuxi4sGtpiotF5LajCXXP9vh0w27eybZ\/w640-h480\/Cover%20bread.JPG\" title=\"Gingered Gingerbread Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EGingerbread is one of my loves. I can honestly say that I have never met a Gingerbread that I didn't enjoy!\u0026nbsp; There is something about the flavor of it that just whispers, \"Home Sweet Home\" and \"Holidays\" to me.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI have baked many beautiful gingerbreads through the years so when I saw this gingerbread recipe over on a page called \u003Cb\u003E\u003Ca href=\"https:\/\/bakingathome.com\/recipe\/gingered-gingerbread\/\" rel=\"nofollow\" target=\"_blank\"\u003EBaking At Home\u003C\/a\u003E\u003C\/b\u003E, I knew that I wanted to bake it. It looked and sounded fabulous.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEipvawGvR39H90iNdU6o8PjVDIbnkswBodGpzhWB_qDJZGb7t6MDyC5hErhKj_wEJe0pw_Wge4iCkpzXmuWuAT90wcH2Q19U4XVZGmUBM7h_pzwVO1Ff-zNd8BObWhvQDZvIvTjJ3Bh9trixaFDhkh9izCydOT5-Q7eSYvPqdniqFDda6j5V691lkMu\/s3134\/IMG_3148%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingered Gingerbread Loaf\" border=\"0\" data-original-height=\"2836\" data-original-width=\"3134\" height=\"580\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEipvawGvR39H90iNdU6o8PjVDIbnkswBodGpzhWB_qDJZGb7t6MDyC5hErhKj_wEJe0pw_Wge4iCkpzXmuWuAT90wcH2Q19U4XVZGmUBM7h_pzwVO1Ff-zNd8BObWhvQDZvIvTjJ3Bh9trixaFDhkh9izCydOT5-Q7eSYvPqdniqFDda6j5V691lkMu\/w640-h580\/IMG_3148%20(2).JPG\" title=\"Gingered Gingerbread Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt looked dense and delicious, which is how I love my gingerbreads.\u0026nbsp; Dense, delicious and spiked with plenty of Ginger.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis one has ginger in spades, from a rather generous amount of ground powdered ginger and then an indulgence of chopped crystalized ginger, so you get a double whammy!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg6tl5PDymQZvBiEbYIOHEWgiQu7qv-CEJswgWx7aSKUG4xoJSEI_w8G1LkpSq6fE1oX9oOtn6H3oJAmuggOhbnI5CUoC3Z25llcPbiAdtRXY9V4LtiY9cFEPxMhs6z4skhf_YjEyZ1eGVqum1J0l3iMXfZAcjNyBAWHDFXcFbSS8Uc2GhwyTYrdAJy\/s4369\/IMG_3149%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingered Gingerbread Loaf\" border=\"0\" data-original-height=\"3656\" data-original-width=\"4369\" height=\"536\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg6tl5PDymQZvBiEbYIOHEWgiQu7qv-CEJswgWx7aSKUG4xoJSEI_w8G1LkpSq6fE1oX9oOtn6H3oJAmuggOhbnI5CUoC3Z25llcPbiAdtRXY9V4LtiY9cFEPxMhs6z4skhf_YjEyZ1eGVqum1J0l3iMXfZAcjNyBAWHDFXcFbSS8Uc2GhwyTYrdAJy\/w640-h536\/IMG_3149%20(2).JPG\" title=\"Gingered Gingerbread Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI confess that I misread the recipe when I was making it. I thought it said 3\/4 cup of chopped crystalized ginger, instead of 1\/4 cup. Blame my aging eyes.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIn any case I added 3\/4 cup and I have to say, it totally worked.\u0026nbsp; However, if you are not really fond of the flavor of ginger, do cut it back to 1\/4 cup (35g). I thought the larger amount was perfect!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEix6DwFPUKydEDYXMjlJKnLqM2TB4mvTqhBiNinRbScuU3ovjf1uoVcZ3J01HyHhAD8T_W-2eQjuGodBybo0jmZAA4VzOdFLzZ42I23VSz0VKPjGKyqfbOLogY5LfpVdRbDsvaEisK088Bjfs_vDv0iSMWiHbPtqCgJrmVOVaKL_AUWq3NBaHlfnZV1\/s5184\/IMG_3150%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingered Gingerbread Loaf\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEix6DwFPUKydEDYXMjlJKnLqM2TB4mvTqhBiNinRbScuU3ovjf1uoVcZ3J01HyHhAD8T_W-2eQjuGodBybo0jmZAA4VzOdFLzZ42I23VSz0VKPjGKyqfbOLogY5LfpVdRbDsvaEisK088Bjfs_vDv0iSMWiHbPtqCgJrmVOVaKL_AUWq3NBaHlfnZV1\/w640-h480\/IMG_3150%20(1).JPG\" title=\"Gingered Gingerbread Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI also cut way back on the glaze ingredients. It was my thinking that if I went overboard on the glaze, I would be taking away from the cake\/loaf itself.\u0026nbsp; This is just the right amount.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI did add some pretty cake dragrees for the Holidays, because, well . . . I think you just want a bit of sparkle at this time of year!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHfHnJoH_v5Wb1a38veHAwmcwiUTq-b6laXZfmki6PcVDS-Ntl1Ma0FXvD2-vv0r02V3EuLxoVTKnp7Yb_JGteDU5tZjxo-Icc_sUr_sOskCJ-qAfBDyARyX41C_d7yX5wlYGMJxCUg67xWn2-hAugOc7VOaVVcPSvZ73s1rFrDtkjEwMuaIWeQA-w\/s5184\/IMG_3151%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingered Gingerbread Loaf\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHfHnJoH_v5Wb1a38veHAwmcwiUTq-b6laXZfmki6PcVDS-Ntl1Ma0FXvD2-vv0r02V3EuLxoVTKnp7Yb_JGteDU5tZjxo-Icc_sUr_sOskCJ-qAfBDyARyX41C_d7yX5wlYGMJxCUg67xWn2-hAugOc7VOaVVcPSvZ73s1rFrDtkjEwMuaIWeQA-w\/w640-h480\/IMG_3151%20(2).JPG\" title=\"Gingered Gingerbread Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE GINGERED GINGERBREAD LOAF\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPretty basic baking cupboard ingredients, with the exception of the crystalized ginger.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"ccm-section\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the loaf:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"250\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 cup\" data-amount-secondary=\"250 g\"\u003E2 cups\u003C\/span\u003E\u0026nbsp;(280g) plain all-purpose flour\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"5\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"5 g\"\u003E1 TBS\u003C\/span\u003E\u0026nbsp;Ground Powdered Ginger\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"5\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tsp\" data-amount-secondary=\"5 g\"\u003E1 tsp\u003C\/span\u003E\u0026nbsp;baking powder\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"3\" data-units-original=\"tsp.\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tsp.\" data-amount-secondary=\"3 g\"\u003E1 tsp.\u003C\/span\u003E\u0026nbsp;ground Cinnamon\u003C\/li\u003E\u003Cli data-amounts-original=\"½\" data-amounts-secondary=\"3\" data-units-original=\"tsp.\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"½ tsp.\" data-amount-secondary=\"3 g\"\u003E½ tsp.\u003C\/span\u003E\u0026nbsp;salt\u003C\/li\u003E\u003Cli data-amounts-original=\"¼\" data-amounts-secondary=\"1\" data-units-original=\"tsp.\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"¼ tsp.\" data-amount-secondary=\"1 g\"\u003E¼ tsp.\u003C\/span\u003E\u0026nbsp;ground Cloves\u003C\/li\u003E\u003Cli data-amounts-original=\"¾\" data-amounts-secondary=\"253\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"¾ cup\" data-amount-secondary=\"253 g\"\u003E¾ cup\u003C\/span\u003E\u0026nbsp;(180ml) Molasses\u003C\/li\u003E\u003Cli data-amounts-original=\"¾\" data-amounts-secondary=\"177.75\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"¾ cup\" data-amount-secondary=\"177.75 ml\"\u003E¾ cup\u003C\/span\u003E\u0026nbsp;milk, gently warmed\u003C\/li\u003E\u003Cli data-amounts-original=\"½\" data-amounts-secondary=\"114\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"½ cup\" data-amount-secondary=\"114 g\"\u003E½ cup\u003C\/span\u003E\u0026nbsp;(120g) butter, at room temperature\u003C\/li\u003E\u003Cli data-amounts-original=\"½\" data-amounts-secondary=\"110\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"½ cup\" data-amount-secondary=\"110 g\"\u003E½ cup\u003C\/span\u003E\u0026nbsp;(100g) soft light brown sugar\u003C\/li\u003E\u003Cli\u003E1 large free-range egg\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"2\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tsp\" data-amount-secondary=\"2 g\"\u003E1 tsp\u003C\/span\u003E\u0026nbsp;finely grated lemon zest\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"70\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"70 g\"\u003E3\/4 cup\u003C\/span\u003E\u0026nbsp;(135g) chopped crystallized Ginger\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the glaze:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"120\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 cup\" data-amount-secondary=\"120 g\"\u003E1 cup\u003C\/span\u003E\u0026nbsp;(130g) icing sugar, sifted\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"15\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"15 ml\"\u003E1 TBS\u003C\/span\u003E\u0026nbsp;milk\u003C\/li\u003E\u003Cli\u003EChopped crystalized ginger to decorate\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgM0YIxBn5UWuiNgwCgBW_71_8X1EgKKWtDGJza0C0Y5C5XLlyGGgogqnVtQbDtvLIrCAWgmZ768EXEmuNZ6zJq7v132Iz3O-1MOl0FZkGbJEMF321of_GZXT9V2DG3x_sYmy70pjjeLn9fiIlRxAirwHIn9IpBK154qowVeH9bbcbtigDx_V4Bwevl\/s5184\/IMG_3154%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingered Gingerbread Loaf\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgM0YIxBn5UWuiNgwCgBW_71_8X1EgKKWtDGJza0C0Y5C5XLlyGGgogqnVtQbDtvLIrCAWgmZ768EXEmuNZ6zJq7v132Iz3O-1MOl0FZkGbJEMF321of_GZXT9V2DG3x_sYmy70pjjeLn9fiIlRxAirwHIn9IpBK154qowVeH9bbcbtigDx_V4Bwevl\/w640-h480\/IMG_3154%20(1).JPG\" title=\"Gingered Gingerbread Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI know that in the UK molasses can be a precious commodity if you can find it.\u0026nbsp; I used to substitute equal parts of golden syrup and dark treacle for the same measure of molasses in any recipe I used that required it.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESo, for this recipe you would use 90ml of each golden syrup and treacle.\u0026nbsp; Treacle on its own is far too harsh a flavor. When I first moved over there, I made the mistake of thinking that treacle and molasses were the same thing.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey are\u003Ci\u003E not \u003C\/i\u003Ethe same thing.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgKTkXYcDCvaAWiySBTLLmf1m3ycYtQTWTDCslxJG71j3d2YOXB4Og9U7Vr44CG--I83HDxXsFFnUitN23g4XBsTIOFoO4H6SSsTcpN2pBbanE8PEZOKqCgii8tu2jM6SBJkDGKX4Kn-ANDdj7iRlpgvyZWpZK5g-S8kOdcJhoQVf5ZkxMg4rI5MjNT\/s5184\/IMG_3156%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingered Gingerbread Loaf\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgKTkXYcDCvaAWiySBTLLmf1m3ycYtQTWTDCslxJG71j3d2YOXB4Og9U7Vr44CG--I83HDxXsFFnUitN23g4XBsTIOFoO4H6SSsTcpN2pBbanE8PEZOKqCgii8tu2jM6SBJkDGKX4Kn-ANDdj7iRlpgvyZWpZK5g-S8kOdcJhoQVf5ZkxMg4rI5MjNT\/w640-h480\/IMG_3156%20(2).JPG\" title=\"Gingered Gingerbread Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhereas they are both by-products from the sugar can juice, dark treacle has a more pronounced and almost bitter flavor in comparison to molasses. Mixing it together with golden syrup makes it much more palatable.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI remember making \u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2015\/04\/elizabeths-gingersnaps.html\" rel=\"nofollow\" target=\"_blank\"\u003Egingersnaps\u003C\/a\u003E\u003C\/b\u003E with the treacle when I first moved over there, and they were largely inedible. I had to throw them away as the flavor of the treacle was very overpowering.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjST83uOPiytpvDFjjjyOGlu-iUt7zKYbyMlPIMaXyga6aQbCWvP4TPoH9FLC9q50q7FMExCIMwqjwXfE1DMYTE4e5SnyGDxvc7AVSIUrJOxK1WiGpLNOn5rd0-9ABSEt5V8Z5-m1vewxxfVb04FJkFpiJgF7lphoOHl5wBJ4eEl0ogLYEBi2og7ctm\/s5184\/IMG_3157%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingered Gingerbread Loaf\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjST83uOPiytpvDFjjjyOGlu-iUt7zKYbyMlPIMaXyga6aQbCWvP4TPoH9FLC9q50q7FMExCIMwqjwXfE1DMYTE4e5SnyGDxvc7AVSIUrJOxK1WiGpLNOn5rd0-9ABSEt5V8Z5-m1vewxxfVb04FJkFpiJgF7lphoOHl5wBJ4eEl0ogLYEBi2og7ctm\/w640-h480\/IMG_3157%20(1).JPG\" title=\"Gingered Gingerbread Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou might think that 1 TBS of powdered ginger is a lot but trust me when I tell you that it totally works in this gingerbread.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAnd do take a leap of faith and use the larger amount of the crystalized ginger. You will not regret it, I promise!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhDIqSJf_Q95wYe9pFXQ3mVtBD0HD2wViptsKUb7EFB5OVr20Mh6zgiWtn0OgRSdr0KMsLFOkPVEpIcAXA5Pyrl7YJnvPN8_SlDq6j_QkM_i-u6irIKs0vpXBMCQ7s1HCnNaP4ruNFdFhLfUfcw2v9BZ_v-Mei07zeQ3nlh-Pa_rO4votKXTVFLa0Xh\/s5184\/IMG_3158%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingered Gingerbread Loaf\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhDIqSJf_Q95wYe9pFXQ3mVtBD0HD2wViptsKUb7EFB5OVr20Mh6zgiWtn0OgRSdr0KMsLFOkPVEpIcAXA5Pyrl7YJnvPN8_SlDq6j_QkM_i-u6irIKs0vpXBMCQ7s1HCnNaP4ruNFdFhLfUfcw2v9BZ_v-Mei07zeQ3nlh-Pa_rO4votKXTVFLa0Xh\/w640-h480\/IMG_3158%20(1).JPG\" title=\"Gingered Gingerbread Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003E\u003Cb\u003E\u0026nbsp; \u0026nbsp; HOW TO MAKE GINGERED GINGERBREAD LOAF\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan\u003EThis is a very simple loaf\/cake to make.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EPreheat the oven to 325*F\/160*C\/ gas mark 3. Butter a 9 X 5-inch loaf tin and line with baking paper. Set aside.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ESift the flour, powdered ginger, cinnamon, cloves and baking powder into a bowl along with the salt.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EWhisk the warmed milk and molasses together in a measuring cup.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ECream the butter with the sugar until light. Beat in the egg and lemon zest.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EAdd the flour mixture alternately with the milk\/molasses mixture, beginning and ending with flour. Stir in the candied ginger.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgslFTHXfx68Cn-aOcac8mcpZHvgpSQMbH-sedun8KsiSEzz1k1UntyfPR1hYxKuG2-ms7C2w92wcc7yJDG4iEmeZ7IAqQI4kjpUa8sCRpCsiq9zAfA6BwdQc1TPK95ngsXt0a9BQ-KSi-pRKTi_cdwrwSf8sXl5VXvn9c2M9-RVv7XONwfVBDJ7cDP\/s4217\/IMG_3159%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingered Gingerbread Loaf\" border=\"0\" data-original-height=\"3376\" data-original-width=\"4217\" height=\"512\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgslFTHXfx68Cn-aOcac8mcpZHvgpSQMbH-sedun8KsiSEzz1k1UntyfPR1hYxKuG2-ms7C2w92wcc7yJDG4iEmeZ7IAqQI4kjpUa8sCRpCsiq9zAfA6BwdQc1TPK95ngsXt0a9BQ-KSi-pRKTi_cdwrwSf8sXl5VXvn9c2M9-RVv7XONwfVBDJ7cDP\/w640-h512\/IMG_3159%20(3).JPG\" title=\"Gingered Gingerbread Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ESpoon the batter into the prepared loaf tin. Smooth the top.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EBake in the preheated oven for 55 to 65 minutes, until well risen and a toothpick inserted in the center comes out clean. The top should spring back when lightly touched.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ELeave to cool in the pan for 10 minutes, then carefully lift out onto a wire rack to finish cooling completely before glazing.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EWhisk the icing sugar and milk together until you have a smooth thick drizzle. Spoon this over the top of the cooled cake. Sprinkle with the chopped candied ginger to decorate.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003ECut into slices to serve. Store any leftovers in an airtight container.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3eMqd_pSLDk5bcRtP5panp3N3FYp1-IbePIIBjC00h1LG3hRujY60mWdP3fetWwsHdAs6xHCK__-HtKnwmim9CsoBTT18LBGsH37qIZJ8CvGxZ2JYoMaZ3U7AKfukriNTVfaUpIdHttxCz8XH3ayPJt7qoZpqi6BkSb_AGhhkbcVRkdHX70eG8wBW\/s5184\/IMG_3161%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingered Gingerbread Loaf\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3eMqd_pSLDk5bcRtP5panp3N3FYp1-IbePIIBjC00h1LG3hRujY60mWdP3fetWwsHdAs6xHCK__-HtKnwmim9CsoBTT18LBGsH37qIZJ8CvGxZ2JYoMaZ3U7AKfukriNTVfaUpIdHttxCz8XH3ayPJt7qoZpqi6BkSb_AGhhkbcVRkdHX70eG8wBW\/w640-h480\/IMG_3161%20(1).JPG\" title=\"Gingered Gingerbread Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAs you can see there is not too much crystalized ginger in the loaf. I think that 1\/4 cup is not enough to really notice it. More is much better in my opinion.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EToo little and it will get lost in the loaf.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EMy loaf did take a bit longer than the recipe stated to finish baking.\u0026nbsp; I would say an extra 15 minutes in total.\u0026nbsp; Just check it about 10 minutes before the end of the bake time and then check it every 5 minutes or so afterwards. You can't go wrong if you do that.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjAEnBZCTk-XBKlrU5X8XMhaZBeeVloLFlB1uUMLpYJPjomp3jBK-cEmUHX069Q-GmpHDj4zE-rUgYyRzJR34t4DLVuD3x_PmUW2q7Z5BeGPUIPc46A8RQmb9mu4C8sVLjnizssO4T0sJWcax2oTDLcWX5yM2YcbKAtHFUYShB_Y7GR-8jplxdquZwM\/s5184\/IMG_3162%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingered Gingerbread Loaf\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjAEnBZCTk-XBKlrU5X8XMhaZBeeVloLFlB1uUMLpYJPjomp3jBK-cEmUHX069Q-GmpHDj4zE-rUgYyRzJR34t4DLVuD3x_PmUW2q7Z5BeGPUIPc46A8RQmb9mu4C8sVLjnizssO4T0sJWcax2oTDLcWX5yM2YcbKAtHFUYShB_Y7GR-8jplxdquZwM\/w640-h480\/IMG_3162%20(1).JPG\" title=\"Gingered Gingerbread Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is a really lovely gingerbread loaf cake.\u0026nbsp; It is dense, which I love in a gingerbread. Moist, which I also love.\u0026nbsp; And the ginger flavors are excellent.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI highly recommend it and do make the glaze. It goes with the cake perfectly!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOBfNw1hreml5hZnqfNY-SyXJJeqdDwvSyY0oHd-XsNEPre_Y98lX3OX9WUagOEKvaAHLankXDGR5wGF6xwNTXFzJYhKw4o0dNGZrE-gtylP9nfp_b34wGAW_i2JC0uJf-u8ijtYwnGNmhwpJa6Uh1CvW2zHjec6hACRtMJMSPHpVIDw2cqYB6QwqL\/s4224\/IMG_3166%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingered Gingerbread Loaf\" border=\"0\" data-original-height=\"3429\" data-original-width=\"4224\" height=\"520\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOBfNw1hreml5hZnqfNY-SyXJJeqdDwvSyY0oHd-XsNEPre_Y98lX3OX9WUagOEKvaAHLankXDGR5wGF6xwNTXFzJYhKw4o0dNGZrE-gtylP9nfp_b34wGAW_i2JC0uJf-u8ijtYwnGNmhwpJa6Uh1CvW2zHjec6hACRtMJMSPHpVIDw2cqYB6QwqL\/w640-h520\/IMG_3166%20(3).JPG\" title=\"Gingered Gingerbread Loaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIf you like gingerbread as much as I do, you may also enjoy the following:\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EGINGERBREAD BLONDIES\u003C\/b\u003E - These are the most fabulous brownie type of square with beautiful ginger flavor.\u0026nbsp; Moist and dense. These go wonderfully with a hot cuppa.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/01\/deep-dark-delicious-gingerbread.html\" rel=\"nofollow\" target=\"_blank\"\u003EDEEP, DARK \u0026amp; DELICIOUS GINGERBREAD\u003C\/a\u003E\u003C\/b\u003E -\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003EThis is the kind of gingerbread cake that you could imagine Meg, Amy, Jo and Beth sitting down to enjoy on cold winter's evening while the fire burns low in the grate, whilst Marmee reads to them the latest missive from their pa.\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003EIt is a gingerbread cake that gets more delicious with each day that it stands. Like magic it gets denser, moister\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMMnui10tNOTVAaZaQoAM8I_U3YRLhDlLLADk8HOfJmpStIyTfROhQ9ETWdY_6-_LdL0iKuMoL8TTvAGveeBItLJXkxRap3kGNoXY0a_OPORKzERiKZu3CSBvwOuHexS7-1ni8NMUf9081JouGglURv6vELuxi4sGtpiotF5LajCXXP9vh0w27eybZ\/w640-h480\/Cover%20bread.JPG\",\"name\":\"Gingered Gingerbread Loaf\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT55M\",\"totalTime\":\"PT1H5M\",\"description\":\"This easy loaf cake sings with lots of bright ginger flavor. Its dense and delicious\",\"yield\":\"12 slices\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"2 cup (280g) plain all-purpose flour\",\"1 TBS Ground Powdered Ginger\",\"1 tsp baking powder\",\"1 tsp. ground Cinnamon\",\"½ tsp. salt\",\"¼ tsp. ground Cloves\",\"¾ cup (180ml) Molasses\",\"¾ cup milk, gently warmed\",\"½ cup (120g) butter, at room temperature\",\"½ cup (100g) soft light brown sugar\",\"1 large free-range egg\",\"1 tsp finely grated lemon zest\",\"1\/2 cup (90g) chopped crystallized Ginger\",\"1 cup (130g) icing sugar, sifted\",\"1 TBS milk\",\"Chopped crystalized ginger to decorate\"],\"recipeInstructions\":[\"Preheat the oven to 325*F\/160*C\/ gas mark 3. Butter a 9 X 5-inch loaf tin and line with baking paper. Set aside.\",\"Sift the flour, powdered ginger, cinnamon, cloves and baking powder into a bowl along with the salt.\",\"Whisk the warmed milk and molasses together in a measuring cup.\",\"Cream the butter with the sugar until light. Beat in the egg and lemon zest.\",\"Add the flour mixture alternately with the milk\/molasses mixture, beginning and ending with flour. Stir in the candied ginger.\",\"Spoon the batter into the prepared loaf tin. Smooth the top.\",\"Bake in the preheated oven for 55 to 65 minutes, until well risen and a toothpick inserted in the center comes out clean. The top should spring back when lightly touched.\",\"Leave to cool in the pan for 10 minutes, then carefully lift out onto a wire rack to finish cooling completely before glazing.\",\"Whisk the icing sugar and milk together until you have a smooth thick drizzle. Spoon this over the top of the cooled cake. Sprinkle with the chopped candied ginger to decorate.\",\"Cut into slices to serve. Store any leftovers in an airtight container.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4670950851862\" data-ccmcardnum=\"7\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E12 slices\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Gingered Gingerbread Loaf\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMMnui10tNOTVAaZaQoAM8I_U3YRLhDlLLADk8HOfJmpStIyTfROhQ9ETWdY_6-_LdL0iKuMoL8TTvAGveeBItLJXkxRap3kGNoXY0a_OPORKzERiKZu3CSBvwOuHexS7-1ni8NMUf9081JouGglURv6vELuxi4sGtpiotF5LajCXXP9vh0w27eybZ\/w640-h480\/Cover%20bread.JPG\" title=\"Gingered Gingerbread Loaf\" \/\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EGingered Gingerbread Loaf\u003C\/h3\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 55 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 1 H \u0026amp; 5 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis easy loaf cake sings with lots of bright ginger flavor. Its dense and delicious\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the loaf:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"250\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 cup\" data-amount-secondary=\"250 g\"\u003E2 cup\u003C\/span\u003E (280g) plain all-purpose flour\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"5\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"5 g\"\u003E1 TBS\u003C\/span\u003E Ground Powdered Ginger\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"5\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tsp\" data-amount-secondary=\"5 g\"\u003E1 tsp\u003C\/span\u003E baking powder\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"3\" data-units-original=\"tsp.\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tsp.\" data-amount-secondary=\"3 g\"\u003E1 tsp.\u003C\/span\u003E ground Cinnamon\u003C\/li\u003E\u003Cli data-amounts-original=\"½\" data-amounts-secondary=\"3\" data-units-original=\"tsp.\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"½ tsp.\" data-amount-secondary=\"3 g\"\u003E½ tsp.\u003C\/span\u003E salt\u003C\/li\u003E\u003Cli data-amounts-original=\"¼\" data-amounts-secondary=\"1\" data-units-original=\"tsp.\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"¼ tsp.\" data-amount-secondary=\"1 g\"\u003E¼ tsp.\u003C\/span\u003E ground Cloves\u003C\/li\u003E\u003Cli data-amounts-original=\"¾\" data-amounts-secondary=\"253\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"¾ cup\" data-amount-secondary=\"253 g\"\u003E¾ cup\u003C\/span\u003E (180ml) Molasses\u003C\/li\u003E\u003Cli data-amounts-original=\"¾\" data-amounts-secondary=\"177.75\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"¾ cup\" data-amount-secondary=\"177.75 ml\"\u003E¾ cup\u003C\/span\u003E milk, gently warmed\u003C\/li\u003E\u003Cli data-amounts-original=\"½\" data-amounts-secondary=\"114\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"½ cup\" data-amount-secondary=\"114 g\"\u003E½ cup\u003C\/span\u003E (120g) butter, at room temperature\u003C\/li\u003E\u003Cli data-amounts-original=\"½\" data-amounts-secondary=\"110\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"½ cup\" data-amount-secondary=\"110 g\"\u003E½ cup\u003C\/span\u003E (100g) soft light brown sugar\u003C\/li\u003E\u003Cli\u003E1 large free-range egg\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"2\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tsp\" data-amount-secondary=\"2 g\"\u003E1 tsp\u003C\/span\u003E finely grated lemon zest\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"70\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"70 g\"\u003E3\/4 cup\u003C\/span\u003E (135g) chopped crystallized Ginger\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the glaze:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"120\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 cup\" data-amount-secondary=\"120 g\"\u003E1 cup\u003C\/span\u003E (130g) icing sugar, sifted\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"15\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"15 ml\"\u003E1 TBS\u003C\/span\u003E milk\u003C\/li\u003E\u003Cli\u003EChopped crystalized ginger to decorate\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPreheat the oven to 325*F\/160*C\/ gas mark 3. Butter a 9 X 5-inch loaf tin and line with baking paper. Set aside.\u003C\/li\u003E\u003Cli\u003ESift the flour, powdered ginger, cinnamon, cloves and baking powder into a bowl along with the salt.\u003C\/li\u003E\u003Cli\u003EWhisk the warmed milk and molasses together in a measuring cup.\u003C\/li\u003E\u003Cli\u003ECream the butter with the sugar until light. Beat in the egg and lemon zest.\u003C\/li\u003E\u003Cli\u003EAdd the flour mixture alternately with the milk\/molasses mixture, beginning and ending with flour. Stir in the candied ginger.\u003C\/li\u003E\u003Cli\u003ESpoon the batter into the prepared loaf tin. Smooth the top.\u003C\/li\u003E\u003Cli\u003EBake in the preheated oven for 55 to 65 minutes, until well risen and a toothpick inserted in the center comes out clean. The top should spring back when lightly touched.\u003C\/li\u003E\u003Cli\u003ELeave to cool in the pan for 10 minutes, then carefully lift out onto a wire rack to finish cooling completely before glazing.\u003C\/li\u003E\u003Cli\u003EWhisk the icing sugar and milk together until you have a smooth thick drizzle. Spoon this over the top of the cooled cake. Sprinkle with the chopped candied ginger to decorate.\u003C\/li\u003E\u003Cli\u003ECut into slices to serve. Store any leftovers in an airtight container.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum=\"7\"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum=\"7\"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum=\"7\"] .ccm-image img{max-width:100%;}[data-ccmcardnum=\"7\"] 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It was one of my favourite things and something I used regulary, especially at this time of year.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI had no idea that it was not readily available in North America. It was not until coming back to this side of the pond that I started to search for it and realised just how pricy it was going to be. Outrageously so!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-OAvUq3nfIdI\/X9JNRw2SvZI\/AAAAAAADG_4\/UyRN3LN6YvgnFCh7xzTolLO44BJ3V3J8wCLcBGAsYHQ\/s1280\/stem%2Bginger%2Bin%2Bsyrup.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"1280\" data-original-width=\"1280\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-OAvUq3nfIdI\/X9JNRw2SvZI\/AAAAAAADG_4\/UyRN3LN6YvgnFCh7xzTolLO44BJ3V3J8wCLcBGAsYHQ\/w640-h640\/stem%2Bginger%2Bin%2Bsyrup.jpg\" title=\"Preserved Stem Ginger in Syrup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPreserved Stem Ginger in Syrup is created from the\u0026nbsp; young roots of the Ginger plant. Preserving it in a sugar syrup means that you can keep it for longer.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe preserved pieces can be chopped and stirred into\u0026nbsp; cakes and bakes. You can also sprinkle it over top, etc. The syrup makes an excellent cordial and is blissful spooned over scoops of cold ice cream.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt keeps for ages and ages so it is a great store cupboard ingredient.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-OylrhKKMmDU\/X9JL8SLt7tI\/AAAAAAADG_s\/BXkxKtMai84ac3MvklKfxEQ6uqEg31AmQCLcBGAsYHQ\/s700\/ginger-root_700x700.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-OylrhKKMmDU\/X9JL8SLt7tI\/AAAAAAADG_s\/BXkxKtMai84ac3MvklKfxEQ6uqEg31AmQCLcBGAsYHQ\/s700\/ginger-root_700x700.png\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-IAmDRaWEuw4\/X9Js6fkr2rI\/AAAAAAADHA0\/iVdgSdbY6O02laXjauP72s6iZ4MDee5GgCLcBGAsYHQ\/s960\/ginger-80e324d-scaled.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Fresh Ginger Root\" border=\"0\" data-original-height=\"872\" data-original-width=\"960\" height=\"582\" src=\"https:\/\/1.bp.blogspot.com\/-IAmDRaWEuw4\/X9Js6fkr2rI\/AAAAAAADHA0\/iVdgSdbY6O02laXjauP72s6iZ4MDee5GgCLcBGAsYHQ\/w640-h582\/ginger-80e324d-scaled.jpg\" title=\"Fresh Ginger Root\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003EWhen looking for fresh ginger to use in this recipe make sure you choose it very carefully. You do not want to be buying old ginger. It can usually be found in the produce section of most super markets.\u003C\/div\u003E\u003Cp\u003EYou want to look for pieces that have a firm, and unwrinkled skin. You should be able to scrap away the skin easily using a finger nail. If the skin is tough and thick, this is a bad sign.\u003C\/p\u003E\u003Cp\u003EIt means your ginger is old and dried out.\u0026nbsp; Don't buy it. Any piece of ginger that is light in weight or wrinkled will not soften no matter how long you simmer it. You want it to be heavy. This indicates moisture.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-aKBMjZAOnto\/X9JLIb2_RdI\/AAAAAAADG-s\/GQVI3V39jr0Bos6vZGyLkpFf8vkf4g92ACLcBGAsYHQ\/s2048\/IMG_8076.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1905\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-aKBMjZAOnto\/X9JLIb2_RdI\/AAAAAAADG-s\/GQVI3V39jr0Bos6vZGyLkpFf8vkf4g92ACLcBGAsYHQ\/w597-h640\/IMG_8076.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"597\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003EPreparing the ginger for use is very easy to do. You will need to begin the night before by freezing it.\u0026nbsp; This helps to insure a really tender finish with your ginger and it doesn't require quite as lengthy a cook time to tenderise it.\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003EJust peel it and cut it into 1 inch slices\/chunks.\u0026nbsp; Pop it into a zip lock baggie and then bang it into the freezer overnight.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-vm8OWefz0HE\/X9JLICear_I\/AAAAAAADG-k\/W4qHkCt85UUf3SnT7TuPdEodnUXwlKkKQCLcBGAsYHQ\/s2048\/IMG_8078.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"1877\" data-original-width=\"2048\" height=\"586\" src=\"https:\/\/1.bp.blogspot.com\/-vm8OWefz0HE\/X9JLICear_I\/AAAAAAADG-k\/W4qHkCt85UUf3SnT7TuPdEodnUXwlKkKQCLcBGAsYHQ\/w640-h586\/IMG_8078.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe next day you will need to poach it in some water. Just pop the ginger into a saucepan and cover it with cold water so that it is at least covered over top by an inch of water.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;You then need to bring it to the boil.\u0026nbsp; Reduce to a simmer, cover and leave it to simmer for about an hour and a half to two hours.\u0026nbsp; At that time it should be nice and tender. \u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-jlvxrJuAp3c\/X9JLIq99EBI\/AAAAAAADG-w\/F6M5iPLyS2g6-ea-kw8VCW58MZODszuFwCLcBGAsYHQ\/s2048\/IMG_8079.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"1727\" data-original-width=\"2048\" height=\"540\" src=\"https:\/\/1.bp.blogspot.com\/-jlvxrJuAp3c\/X9JLIq99EBI\/AAAAAAADG-w\/F6M5iPLyS2g6-ea-kw8VCW58MZODszuFwCLcBGAsYHQ\/w640-h540\/IMG_8079.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFresh Ginger Root is actually quite fibrous. You may have noticed that when you are trying to grate or chop it. It is really important that you poach it first in this way so that you can break down some of those fibres.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen it is done you should be able to insert the tip of a sharp knife into it quite easily. After that you can drain it, but\u003Cb\u003E DON'T\u003C\/b\u003E throw away the poaching water.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-_DVybcnWu8A\/X9JLI9ThXoI\/AAAAAAADG-0\/9qGO5eXN8T8zvg8hS9FDp0BSQQHQ03jbgCLcBGAsYHQ\/s2048\/IMG_8080.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"1784\" data-original-width=\"2048\" height=\"558\" src=\"https:\/\/1.bp.blogspot.com\/-_DVybcnWu8A\/X9JLI9ThXoI\/AAAAAAADG-0\/9qGO5eXN8T8zvg8hS9FDp0BSQQHQ03jbgCLcBGAsYHQ\/w640-h558\/IMG_8080.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis poaching water is integral for making the sugar syrup that you will need to create the preserved ginger. This gets mixed with a quantity of sugar and heated to dissolve the sugar.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can stir it to dissolve the sugar, but as soon as the sugar has dissolved you need to stop stirring it. If you don't you will create sugar crystals in your sugar syrup which you really don't want.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-B2-EpMLgZ_A\/X9JLJDYkruI\/AAAAAAADG-4\/4x8_xWQl5qYvH5zns5Omo4qWtJHaXiFyQCLcBGAsYHQ\/s2048\/IMG_8081.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"1750\" data-original-width=\"2048\" height=\"546\" src=\"https:\/\/1.bp.blogspot.com\/-B2-EpMLgZ_A\/X9JLJDYkruI\/AAAAAAADG-4\/4x8_xWQl5qYvH5zns5Omo4qWtJHaXiFyQCLcBGAsYHQ\/w640-h546\/IMG_8081.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESugar can be quite temperamental to work with, so trust me, just stop stirring it and leave it. It will be okay. It will take about 25 to 30 minutes to make your syrup.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou want your syrup to be quite thick as your ginger root will have retained some of the water it was cooked in, even if you have drained it well. This will transfer to the syrup and thin it out a bit.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-nf0GYKXSA-w\/X9JLJX-45UI\/AAAAAAADG-8\/53uxoZHuWVsh_no1B2xRVEY4TcEcwA7DACLcBGAsYHQ\/s2048\/IMG_8082.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"1383\" data-original-width=\"2048\" height=\"432\" src=\"https:\/\/1.bp.blogspot.com\/-nf0GYKXSA-w\/X9JLJX-45UI\/AAAAAAADG-8\/53uxoZHuWVsh_no1B2xRVEY4TcEcwA7DACLcBGAsYHQ\/w640-h432\/IMG_8082.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce you have your thick syrup it will be time to pop the poached ginger root into it. This then gets further poached in the syrup to preserve it.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOh my, the smell when all of this is going on is phenomenal!\u0026nbsp; Truly. Your home will not need any air freshener for sure!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-z5iv2ZukaT0\/X9JLJ9ZDb4I\/AAAAAAADG_A\/B7knj8jS5ucGXoMyQ8Aea_FCJp8r5leuwCLcBGAsYHQ\/s2048\/IMG_8083.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1223\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-z5iv2ZukaT0\/X9JLJ9ZDb4I\/AAAAAAADG_A\/B7knj8jS5ucGXoMyQ8Aea_FCJp8r5leuwCLcBGAsYHQ\/w382-h640\/IMG_8083.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"382\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI used the time while my ginger was poaching in the syrup to sterilise my jars. You get one full pint jar of the ginger root, plus some extra bits.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou also get one full pint of extra syrup which you really want to keep.\u0026nbsp; (Trust me, it is delicious!)\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-eLBn79VWRps\/X9JLKLsPDII\/AAAAAAADG_E\/T8E3SSvKOZA41Y1qtWEXrCI9Q0VReHUcwCLcBGAsYHQ\/s2048\/IMG_8084.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"1906\" data-original-width=\"2048\" height=\"596\" src=\"https:\/\/1.bp.blogspot.com\/-eLBn79VWRps\/X9JLKLsPDII\/AAAAAAADG_E\/T8E3SSvKOZA41Y1qtWEXrCI9Q0VReHUcwCLcBGAsYHQ\/w640-h596\/IMG_8084.JPG\" title=\"Preserved Stem Ginger in Syrup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ETo sterilise jars simply pop clean jars onto a baking sheet and bang them into the oven.\u0026nbsp; Turn the oven on to preheat to 99*C\/ 210*F. Let it heat up and then turn it off and leave the jars to cool in the oven.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou will also want to sterilise the lids. Just pop them into a pan of boiling water and leave them to sit for a few.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-HfxJGDjjHKo\/X9JLKHTAJ2I\/AAAAAAADG_I\/PYZ9Q8KJE4Iu0uZYf7x7oBHTXsHFayHvQCLcBGAsYHQ\/s2048\/IMG_8085.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Preserved Stem Ginger in Syrup\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1982\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-HfxJGDjjHKo\/X9JLKHTAJ2I\/AAAAAAADG_I\/PYZ9Q8KJE4Iu0uZYf7x7oBHTXsHFayHvQCLcBGAsYHQ\/w620-h640\/IMG_8085.JPG\" width=\"620\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EOnce your preserved Stem Ginger is done, you can strain off the syrup and pack the hot pieces of ginger into a sterile jar.\u0026nbsp; Ladle the hot syrup over top, filling to within no less than 1\/2 inch from the top of the jar. Wipe the rim with a clean cloth and then place the lid on.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EPut any leftover syrup into another jar and seal. Set both aside to cool and the lids should pop in and seal as it cools.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis really is a great thing to have in the larder\/refrigerator. You will find that it comes in useful for a great many things. It adds a lovely firey touch to all kinds of desserts and even main dishes. You will find it is really quite versatile and that syrup is like liquid gold. Add it to coffee, or sparkling water, or even fizzy lemonade for a real taste treat!!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-J9B5qIXmNao\/X9JLKd_WMaI\/AAAAAAADG_M\/0e1G4pzClnUQXwU9IfZ4y0robYNB85O7QCLcBGAsYHQ\/s2048\/IMG_8086.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u0026nbsp; \u003Cbr \/\u003E\u003C\/a\u003E\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/i.imgur.com\/iOhDSFQ.jpg\",\"name\":\"Preserved Stem Ginger\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT2H30M\",\"totalTime\":\"PT2H45M\",\"description\":\"A delicious condiment that is very easy to make and adds a lovely touch to homemade ginger cakes, puddings and cookies.  The syrup can be used as a cordial and added to sparkling water, etc. for a lovely gingery drink.  This is not complicated to make in the least.\",\"yield\":\"2 X pint jars\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1 1\/2 pounds (650g) fresh ginger root (you will need to freeze the ginger overnight)\",\"3 cups (600g) granulated sugar\",\"water to cover the ginger root\",\"2 1\/2 cups (600ml) of the reserved ginger cooking water\"],\"recipeInstructions\":[\"You need to begin this the night before you want to make the preserves.  Peel the ginger and cut it into 1 inch thick pieces.  Place into a zip lock baggie and bang into the freezer overnight.\",\"The next day when you are ready to begin, put the frozen ginger into a saucepan and cover it with water. (You will need about an inch over top of the ginger.)  Bring to the boil then reduce to a simmer. Cover tightly and simmer for  1 1\/2 to 2 hours until the ginger is nice and tender.\",\"Drain the ginger,  reserving the ginger cooking water. Set aside.\",\"Measure 2 1\/2 cups (600ml) of the ginger cooking water into a saucepan and add the sugar.  Bring to the boil slowly, stirring only until the sugar has totally dissolved.  DO NOT stir beyond that point or your syrup will crystalise. Bring to the boil, then reduce to a quick simmer.\",\"Simmer for 20 to 25 minutes until you have a lovely thick syrup. Add the drained ginger root to the syrup.\",\"Bring back to the boil, then reduce to a low simmer. Simmer for a further 20 minutes before transferring the ginger and syrup into a sterile jar and sealing.  Store in a dark cook place for up to one year.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"261\" data-ccmcardnum=\"3\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Ch3 class=\"ccm-name\"\u003EPreserved Stem Ginger\u003C\/h3\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html?em=nzirvzorxvqlzm^^zlo.xln\u0026amp;cardid=261\u0026amp;cardnum=3\" id=\"ccm-printbutton\" onclick=\"this.href = this.href + \u0026quot;\u0026amp;url=\u0026quot; + location.href;ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Preserved Stem Ginger\" draggable=\"false\" height=\"640\" src=\"https:\/\/i.imgur.com\/iOhDSFQ.jpg\" title=\"Preserved Stem Ginger\" width=\"589\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003E2 X pint jars\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 2 H \u0026amp; 30 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 2 H \u0026amp; 45 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EA delicious condiment that is very easy to make and adds a lovely touch to homemade ginger cakes, puddings and cookies.  The syrup can be used as a cordial and added to sparkling water, etc. for a lovely gingery drink.  This is not complicated to make in the least.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 1\/2 pounds (650g) fresh ginger root (you will need to freeze the ginger overnight)\u003C\/li\u003E\u003Cli\u003E3 cups (600g) granulated sugar\u003C\/li\u003E\u003Cli\u003Ewater to cover the ginger root\u003C\/li\u003E\u003Cli\u003E2 1\/2 cups (600ml) of the reserved ginger cooking water\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EYou need to begin this the night before you want to make the preserves.\u0026nbsp; Peel the ginger and cut it into 1 inch thick pieces.\u0026nbsp; Place into a zip lock baggie and bang into the freezer overnight.\u003C\/li\u003E\u003Cli\u003EThe next day when you are ready to begin, put the frozen ginger into a saucepan and cover it with water. (You will need about an inch over top of the ginger.)\u0026nbsp; Bring to the boil then reduce to a simmer. Cover tightly and simmer for\u0026nbsp; 1 1\/2 to 2 hours until the ginger is nice and tender.\u003C\/li\u003E\u003Cli\u003EDrain the ginger,\u0026nbsp; reserving the ginger cooking water. Set aside.\u003C\/li\u003E\u003Cli\u003EMeasure 2 1\/2 cups (600ml) of the ginger cooking water into a saucepan and add the sugar.\u0026nbsp; Bring to the boil slowly, stirring only until the sugar has totally dissolved.\u0026nbsp; DO NOT stir beyond that point or your syrup will crystalise. Bring to the boil, then reduce to a quick simmer.\u003C\/li\u003E\u003Cli\u003ESimmer for 20 to 25 minutes until you have a lovely thick syrup. Add the drained ginger root to the syrup.\u003C\/li\u003E\u003Cli\u003EBring back to the boil, then reduce to a low simmer. Simmer for a further 20 minutes before transferring the ginger and syrup into a sterile jar and sealing.\u0026nbsp; Store in a dark cook place for up to one year.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch3 class=\"ccm-head\"\u003Enotes:\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes\" style=\"white-space: pre-line;\"\u003E\u003Cp\u003EYou can bottle any leftover syrup to use as a cordial or flavouring for bakes, stir fries, ribs, roast pork or chicken, steamed or grilled fish,  marinades,etc. It will last up to 12 months unopened. Once opened refrigerate and use within 2 months.\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: #4193f0;}.ccm-wrapper{\tcolor:#000;max-width: 620px;\tposition: 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.ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Evar ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open(\"\", \"printwin\"); } else { ccmPrintWin.close(); ccmPrintWin = window.open(\"\", \"printwin\"); } var d = ccmPrintWin.document; d.querySelector(\"body\").innerHTML = btn.closest(\".ccm-card\").outerHTML; if (id == \"ccm-printWithoutImage\") { d.querySelector(\".ccm-image\").remove(); } var n = d.createElement(\"style\"); n.innerHTML = document.querySelector(\".ccm-card-styles\").innerHTML + \"body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}\"; d.querySelector(\"head\").appendChild(n);ccmPrintWin.print();}if(id === 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style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-YW_F2lDqUdM\/X9JNgDXxbqI\/AAAAAAADG_8\/Qr-lNgU3K-oZmiHYHTLeKSr5F-fNYkerwCLcBGAsYHQ\/s400\/cover%2Bsnack%2Bcake.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Ginger Snack Cake\" border=\"0\" data-original-height=\"339\" data-original-width=\"400\" height=\"542\" src=\"https:\/\/1.bp.blogspot.com\/-YW_F2lDqUdM\/X9JNgDXxbqI\/AAAAAAADG_8\/Qr-lNgU3K-oZmiHYHTLeKSr5F-fNYkerwCLcBGAsYHQ\/w640-h542\/cover%2Bsnack%2Bcake.JPG\" title=\"Lemon Ginger Snack Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2020\/06\/lemon-ginger-snack-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ELemon Ginger Snack Cake\u003C\/b\u003E\u003C\/a\u003E. A deliciously moist snacking cake that is mixed together right in the pan prior to baking.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-6NF9c7UTGRk\/X9JOBikLQtI\/AAAAAAADHAE\/BsLDVZ88iqQeAMs9ZmE7Vdv165u-kEifwCLcBGAsYHQ\/s400\/IMG_2478.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ginger Jumbles\" border=\"0\" data-original-height=\"337\" data-original-width=\"400\" height=\"540\" src=\"https:\/\/1.bp.blogspot.com\/-6NF9c7UTGRk\/X9JOBikLQtI\/AAAAAAADHAE\/BsLDVZ88iqQeAMs9ZmE7Vdv165u-kEifwCLcBGAsYHQ\/w640-h540\/IMG_2478.JPG\" title=\"Ginger Jumbles\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2019\/04\/honey-ginger-jumbles.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EHoney Ginger Jumbles\u003C\/b\u003E\u003C\/a\u003E. These are lovely and not overly sweet, with the mild flavour of honey, orange and a bit of a ginger kick!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--f4zdZSq0cY\/X9JiWcZe0wI\/AAAAAAADHAQ\/gv1EzjfLL044V4z-1ILwn15grRMtdjlPwCLcBGAsYHQ\/s400\/Best%2BCover%2BGinger%2BCake.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Irish Whiskey and Ginger Cake\" border=\"0\" data-original-height=\"340\" data-original-width=\"400\" height=\"544\" src=\"https:\/\/1.bp.blogspot.com\/--f4zdZSq0cY\/X9JiWcZe0wI\/AAAAAAADHAQ\/gv1EzjfLL044V4z-1ILwn15grRMtdjlPwCLcBGAsYHQ\/w640-h544\/Best%2BCover%2BGinger%2BCake.JPG\" title=\"Irish Whiskey and Ginger Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2018\/03\/irish-whiskey-and-ginger-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EIrish Whiskey \u0026amp; Ginger Cake\u003C\/b\u003E\u003C\/a\u003E. This\n is about to become your favourite teatime cake.\u0026nbsp; It is fantastic, with a\n warm golden colour and a pleasant sweet spicy flavour.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-UUQjMzthUt0\/X9JkB6-36vI\/AAAAAAADHAY\/ZexAMugpcHInmb8F4hilaTyHj1DmnByEgCLcBGAsYHQ\/s640\/SAM_1086_zpscf10cb35.webp\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Squidgy Prune \u0026amp; Ginger Cake\" border=\"0\" data-original-height=\"615\" data-original-width=\"640\" height=\"616\" src=\"https:\/\/1.bp.blogspot.com\/-UUQjMzthUt0\/X9JkB6-36vI\/AAAAAAADHAY\/ZexAMugpcHInmb8F4hilaTyHj1DmnByEgCLcBGAsYHQ\/w640-h616\/SAM_1086_zpscf10cb35.webp\" title=\"Squidgy Prune \u0026amp; Ginger Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2017\/02\/squidgy-prune-and-ginger-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2017\/02\/squidgy-prune-and-ginger-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ESquidgy Prune \u0026amp; Ginger Cake\u003C\/b\u003E\u003C\/a\u003E. This may not look like much, but it's fabulous.\u0026nbsp; If you like cakes that \nare rich, squidgy moist and totally indulgent, you will LOVE this easy \nloaf cake!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Jssl-9muHmg\/X9Jk3VW5DmI\/AAAAAAADHAg\/gtaEb2ZH-esElz2v9pGFngSCN7tD6s_XgCLcBGAsYHQ\/s639\/SDC14261.webp\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"https:\/\/www.theenglishkitchen.co\/2016\/12\/pear-and-ginger-trifle.html\" border=\"0\" data-original-height=\"584\" data-original-width=\"639\" height=\"584\" src=\"https:\/\/1.bp.blogspot.com\/-Jssl-9muHmg\/X9Jk3VW5DmI\/AAAAAAADHAg\/gtaEb2ZH-esElz2v9pGFngSCN7tD6s_XgCLcBGAsYHQ\/w640-h584\/SDC14261.webp\" title=\"https:\/\/www.theenglishkitchen.co\/2016\/12\/pear-and-ginger-trifle.html\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2016\/12\/pear-and-ginger-trifle.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2016\/12\/pear-and-ginger-trifle.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPear and Ginger Trifle\u003C\/b\u003E\u003C\/a\u003E. A delicious trifle filled with moist Jamaican Ginger Cake squares and sweet ripe pear.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-fNLNXyeJuHw\/X9Jl8JljB9I\/AAAAAAADHAo\/nWrLmvf7vwsBx2dZj7qilV0hi5Fgpy3bQCLcBGAsYHQ\/s400\/DSCN9619.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"https:\/\/www.theenglishkitchen.co\/2016\/11\/sticky-ginger-lemon-drizzle-cake.html\" border=\"0\" data-original-height=\"382\" data-original-width=\"400\" height=\"612\" src=\"https:\/\/1.bp.blogspot.com\/-fNLNXyeJuHw\/X9Jl8JljB9I\/AAAAAAADHAo\/nWrLmvf7vwsBx2dZj7qilV0hi5Fgpy3bQCLcBGAsYHQ\/w640-h612\/DSCN9619.JPG\" title=\"https:\/\/www.theenglishkitchen.co\/2016\/11\/sticky-ginger-lemon-drizzle-cake.html\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2016\/11\/sticky-ginger-lemon-drizzle-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ESticky Lemon and Ginger Drizzle Cake\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; This is a lovely and moist dark gingerbread type of cake, filled with \nlots of fiery ginger flavours \u0026nbsp; . . . there is a full 4 tsp of powdered \nginger in the cake itself and it is filled with\u0026nbsp; a lemon and ginger curd\n filling, along with a ginger flavoured buttercream and is topped off \nwith a sticky lemon drizzle.\u0026nbsp; I added some chopped preserved ginger on \nthe top to add even more gingery goodness.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis content (written and photography) is the sole property of\u0026nbsp; The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: theenglishkitchen@mail.com \u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cp\u003E\u003C\/p\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4429237981453941482\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/12\/preserved-stem-ginger-in-syrup.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4429237981453941482"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4429237981453941482"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/12\/preserved-stem-ginger-in-syrup.html","title":"Preserved Stem Ginger in Syrup"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-l0b_ch6Yj3I\/X9JLIThcVWI\/AAAAAAADG-o\/tiDhpuMpOxwFo53l4kmig4G7PS4BhCgfgCLcBGAsYHQ\/s72-w590-h640-c\/Cover%2BGinger.JPG","height":"72","width":"72"},"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7030433629972623378"},"published":{"$t":"2020-01-05T04:00:00.001+00:00"},"updated":{"$t":"2020-12-13T12:56:03.100+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"}],"title":{"type":"text","$t":"Deep, Dark \u0026 Delicious Gingerbread"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QZ6EO6ysfBM\/XhB0SvZLwHI\/AAAAAAACvL8\/5O9_wb8fwxk8P1yPShmCldszKHSCgqZ3gCLcBGAsYHQ\/s1600\/Cover%2Bgingerbread.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Deep, Dark \u0026amp; Delicious Gingerbread\" border=\"0\" data-original-height=\"1447\" data-original-width=\"1600\" height=\"578\" src=\"https:\/\/1.bp.blogspot.com\/-QZ6EO6ysfBM\/XhB0SvZLwHI\/AAAAAAACvL8\/5O9_wb8fwxk8P1yPShmCldszKHSCgqZ3gCLcBGAsYHQ\/w640-h578\/Cover%2Bgingerbread.JPG\" title=\"Deep, Dark \u0026amp; Delicious Gingerbread\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis week I was craving a cake. Oh, we still have Christmas cake left, but I wanted cake cake.\u0026nbsp; Something without raisins and currants and peel . . .\u0026nbsp; just cake.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESomething that I could just sit down and enjoy a slice of with a nice hot cup of herbal tea.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pT47-zByjP0\/XhB0SiLdA0I\/AAAAAAACvMA\/FcwvTLEludQqGPGjJG7i9XI3ZxXgXtqUwCLcBGAsYHQ\/s1600\/IMG_8851.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Deep, Dark \u0026amp; Delicious Gingerbread\" border=\"0\" data-original-height=\"1392\" data-original-width=\"1600\" height=\"555\" src=\"https:\/\/1.bp.blogspot.com\/-pT47-zByjP0\/XhB0SiLdA0I\/AAAAAAACvMA\/FcwvTLEludQqGPGjJG7i9XI3ZxXgXtqUwCLcBGAsYHQ\/w640-h555\/IMG_8851.JPG\" title=\"Deep, Dark \u0026amp; Delicious Gingerbread\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt didn't have to be fancy smancy . . .\u0026nbsp; just pleasant and satisfying.\u0026nbsp; I toyed with making a \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2019\/09\/victoria-sandwich-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003EVictoria Sandwich Cake\u003C\/a\u003E (which is our favourite cake).\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI also though about making a \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2012\/06\/iced-coffee-and-walnut-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ECoffee Walnut Cake\u003C\/b\u003E\u003C\/a\u003E (another favourite), but they just weren't ticking the boxes of my desire.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-MtSrTDcXyYM\/XhB0V_4-gxI\/AAAAAAACvME\/1Jgpjxer_vYGcgV7RO4LlSjtphmVCSFdACLcBGAsYHQ\/s1600\/IMG_8852.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Deep, Dark \u0026amp; Delicious Gingerbread\" border=\"0\" data-original-height=\"1061\" data-original-width=\"1600\" height=\"424\" src=\"https:\/\/1.bp.blogspot.com\/-MtSrTDcXyYM\/XhB0V_4-gxI\/AAAAAAACvME\/1Jgpjxer_vYGcgV7RO4LlSjtphmVCSFdACLcBGAsYHQ\/w640-h424\/IMG_8852.JPG\" title=\"Deep, Dark \u0026amp; Delicious Gingerbread\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI wanted something spicy and dense, dark and delicious. I then remembered this gingerbread cake recipe.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;I have had the recipe in my big blue binder for about a bazillion years. In fact I think its been about a bazillion years since I have made it.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Gch63U5UV38\/XhB0aK9VQWI\/AAAAAAACvMM\/FUll9eZJYGkky5AYhGJU7oyfY8SGwNhVwCLcBGAsYHQ\/s1600\/IMG_8853.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Deep, Dark \u0026amp; Delicious Gingerbread\" border=\"0\" data-original-height=\"1303\" data-original-width=\"1600\" height=\"520\" src=\"https:\/\/1.bp.blogspot.com\/-Gch63U5UV38\/XhB0aK9VQWI\/AAAAAAACvMM\/FUll9eZJYGkky5AYhGJU7oyfY8SGwNhVwCLcBGAsYHQ\/w640-h520\/IMG_8853.JPG\" title=\"Deep, Dark \u0026amp; Delicious Gingerbread\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou cannot call it a pretty cake by any stretch.\u0026nbsp; It is the ugly step sister of pretty cake.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt is like the country cousin of the city mouse. This is a cake you might be tempted to overlook when glancing upon it sitting in the glass case of a bake shop.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-H26UKvKTn8o\/XhB0Z-Ryg2I\/AAAAAAACvMI\/ba5gg_TwbJ0rZG0WeDCgB69u1dF2LbUcwCLcBGAsYHQ\/s1600\/IMG_8856.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Deep, Dark \u0026amp; Delicious Gingerbread\" border=\"0\" data-original-height=\"1479\" data-original-width=\"1600\" height=\"589\" src=\"https:\/\/1.bp.blogspot.com\/-H26UKvKTn8o\/XhB0Z-Ryg2I\/AAAAAAACvMI\/ba5gg_TwbJ0rZG0WeDCgB69u1dF2LbUcwCLcBGAsYHQ\/w640-h589\/IMG_8856.JPG\" title=\"Deep, Dark \u0026amp; Delicious Gingerbread\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWere you to do so you would be making a grave mistake.\u0026nbsp; This is the kind of gingerbread cake that sonnets could be written about, poems . . .\u0026nbsp; novels.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is the kind of gingerbread cake that you could imagine Meg, Amy, Jo and Beth sitting down to enjoy on cold winter's evening while the fire burns low in the grate, whilst Marmee reads to them the latest missive from their pa\u0026nbsp; . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-lbLN-5tkB3E\/XhB0b1doiVI\/AAAAAAACvMQ\/xQ_hj96dmOMpm--LQQIeFs9eJmHLho63wCLcBGAsYHQ\/s1600\/IMG_8857.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Deep, Dark \u0026amp; Delicious Gingerbread\" border=\"0\" data-original-height=\"1554\" data-original-width=\"1600\" height=\"619\" src=\"https:\/\/1.bp.blogspot.com\/-lbLN-5tkB3E\/XhB0b1doiVI\/AAAAAAACvMQ\/xQ_hj96dmOMpm--LQQIeFs9eJmHLho63wCLcBGAsYHQ\/w640-h619\/IMG_8857.JPG\" title=\"Deep, Dark \u0026amp; Delicious Gingerbread\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt is a gingerbread cake that gets more delicious with each day that it stands. Like magic it gets denser, moister . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt is just like magic. Trust me on this\u0026nbsp; . . .\u0026nbsp; just leave it sit, you will see.\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-LNgB-C7m2oM\/XhB0eCsRXXI\/AAAAAAACvMU\/UTSKd3Lk01UNW7qn9VjLDP7Khk05PZ_9wCLcBGAsYHQ\/s1600\/IMG_8858.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Deep, Dark \u0026amp; Delicious Gingerbread\" border=\"0\" data-original-height=\"1483\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/1.bp.blogspot.com\/-LNgB-C7m2oM\/XhB0eCsRXXI\/AAAAAAACvMU\/UTSKd3Lk01UNW7qn9VjLDP7Khk05PZ_9wCLcBGAsYHQ\/w640-h592\/IMG_8858.JPG\" title=\"Deep, Dark \u0026amp; Delicious Gingerbread\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is the cake you will find yourself sneaking down the stairs to steal a smidgen of in the middle of the night.\u0026nbsp; Midnight feast cake has no calories, everyone knows that!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDon't burst\u0026nbsp; my bubble if that is not true.\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-LzW1O9qXr54\/XhB0f5Chk8I\/AAAAAAACvMY\/WI5PalUg-XkzNJ6_NqT3f_xNe_LsaBHQQCLcBGAsYHQ\/s1600\/IMG_8859.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Deep, Dark \u0026amp; Delicious Gingerbread\" border=\"0\" data-original-height=\"1533\" data-original-width=\"1600\" height=\"611\" src=\"https:\/\/1.bp.blogspot.com\/-LzW1O9qXr54\/XhB0f5Chk8I\/AAAAAAACvMY\/WI5PalUg-XkzNJ6_NqT3f_xNe_LsaBHQQCLcBGAsYHQ\/w640-h611\/IMG_8859.JPG\" title=\"Deep, Dark \u0026amp; Delicious Gingerbread\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is the kind of cake as a child I imagined Mary Poppins picking up for Michael and Jane Banks.\u0026nbsp; Decorated with shiny gold stars stuck to its surface, all wrapped up in brown paper\u0026nbsp; . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI love the Mary Poppins Books when I was a child, did you? \u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-d6GUhhTg0uk\/XhB0iLGKppI\/AAAAAAACvMc\/OU1agatYuJU3ogT6ylZim0Uu_Fe__AJvwCLcBGAsYHQ\/s1600\/IMG_8862.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Deep, Dark \u0026amp; Delicious Gingerbread\" border=\"0\" data-original-height=\"1492\" data-original-width=\"1600\" height=\"595\" src=\"https:\/\/1.bp.blogspot.com\/-d6GUhhTg0uk\/XhB0iLGKppI\/AAAAAAACvMc\/OU1agatYuJU3ogT6ylZim0Uu_Fe__AJvwCLcBGAsYHQ\/w640-h595\/IMG_8862.JPG\" title=\"Deep, Dark \u0026amp; Delicious Gingerbread\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOh, I know I do have a fanciful mind.\u0026nbsp; It comes from a lifetime of reading books.\u0026nbsp; I come by that habit honestly.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMy father inspired a love of the written word in me when I was very young . . . I can still hear his voice reading to me in my mind's eye. He would change his voice with each character in the story. It is a beautiful memory that I hold dear and close in my heart.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-PQv5m6XF1Qo\/XhB0joxKKBI\/AAAAAAACvMo\/7MNhYsos-GY0WODbIylrFCijKFyzI-fsACLcBGAsYHQ\/s1600\/IMG_8863.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Deep, Dark \u0026amp; Delicious Gingerbread\" border=\"0\" data-original-height=\"1401\" data-original-width=\"1600\" height=\"560\" src=\"https:\/\/1.bp.blogspot.com\/-PQv5m6XF1Qo\/XhB0joxKKBI\/AAAAAAACvMo\/7MNhYsos-GY0WODbIylrFCijKFyzI-fsACLcBGAsYHQ\/w640-h560\/IMG_8863.JPG\" title=\"Deep, Dark \u0026amp; Delicious Gingerbread\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIn any case I do hope you will bake this lovely ugly step sister of a cake. I hope\u0026nbsp; that you will enjoy it.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;The ginger glaze icing is quite tasty\u0026nbsp; . . .\u0026nbsp; and it would be lovely spread with softened butter as well, or . . .\u0026nbsp; dare I suggest it, lemon curd.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-9EMGjsL2xrA\/XhB0lIMiqXI\/AAAAAAACvMs\/lEbGzB0ztFU2HCPhskSkIBC-xxSEJe8HACLcBGAsYHQ\/s1600\/IMG_8864.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Deep, Dark \u0026amp; Delicious Gingerbread\" border=\"0\" data-original-height=\"1331\" data-original-width=\"1600\" height=\"531\" src=\"https:\/\/1.bp.blogspot.com\/-9EMGjsL2xrA\/XhB0lIMiqXI\/AAAAAAACvMs\/lEbGzB0ztFU2HCPhskSkIBC-xxSEJe8HACLcBGAsYHQ\/w640-h531\/IMG_8864.JPG\" title=\"Deep, Dark \u0026amp; Delicious Gingerbread\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nToday I fancied a little bit of indulgence with a small squirt of squirty cream\u0026nbsp; . . . .\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-JUK-bEXFqbw\/XhB0mXtbLiI\/AAAAAAACvMw\/WR7IxDITxMIUPIBCLgyRg5-WVrndPLhkQCLcBGAsYHQ\/s1600\/IMG_8867.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Deep, Dark \u0026amp; Delicious Gingerbread\" border=\"0\" data-original-height=\"1482\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/1.bp.blogspot.com\/-JUK-bEXFqbw\/XhB0mXtbLiI\/AAAAAAACvMw\/WR7IxDITxMIUPIBCLgyRg5-WVrndPLhkQCLcBGAsYHQ\/w640-h592\/IMG_8867.JPG\" title=\"Deep, Dark \u0026amp; Delicious Gingerbread\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThey do say a little bit of what you fancy does the body and the mind good\u0026nbsp; . . . I believe that's true.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!--START The Recipe Box--\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardnum=\"7\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003E16\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan itemprop=\"author\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Person\"\u003E\u003Cspan itemprop=\"name\"\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Cbutton id=\"ccm-printbutton\" onclick=\"ccmpr();\" type=\"button\"\u003EPrint\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Deep, Dark \u0026amp; Delicious Gingerbread\" draggable=\"false\" height=\"578\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-QZ6EO6ysfBM\/XhB0SvZLwHI\/AAAAAAACvL8\/5O9_wb8fwxk8P1yPShmCldszKHSCgqZ3gCLcBGAsYHQ\/w640-h578\/Cover%2Bgingerbread.JPG\" title=\"Deep, Dark \u0026amp; Delicious Gingerbread\" width=\"640\" \/\u003E\u003C\/div\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nDeep, Dark \u0026amp; Delicious Gingerbread\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nA moist, sticky and dense slice with plenty of ginger spice!\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E250g butter (1 cup +1 1\/2 TBS)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E250g soft dark brown sugar (1 1\/4 cup, packed)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E250g molasses or dark treacle (9 fluid ounces)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E300ml whole milk (1 1\/4 cups)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 large free range eggs\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E5 knobs of preserved ginger in syrup, chopped finely\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E375g plain flour (2 1\/2 cups + 3 TBS)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 tsp baking soda\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 tsp ground ginger\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 tsp allspice\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/4 tsp ground cardamom\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ninstructions:\u003C\/h3\u003E\n\u003Ch2 class=\"ccm-howto ccm-hide-on-print\"\u003E\nHow to cook Deep, Dark \u0026amp; Delicious Gingerbread\u003C\/h2\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPreheat the oven to 165*C\/325*F\/ gas mark 3. Butter a 9-inch square baking tin and line it with baking paper. Set aside.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPut the butter, sugar, and molasses into a saucepan. Cook over low heat to melt the butter and sugar. Whisk in the milk. Set aside to cool some.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EWhisk together the flour, soda, ginger, allspice and cardamom in a large bowl. Stir in the chopped glace ginger. Make a well in the centre.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EBeat the eggs into the liquid ingredients thoroughly. Pour into the well in the centre of the dry ingredients. Using a wooden spoon, stir together, gradually drawing in the dry ingredients from the side of the bowl until you have a smooth and thick batter. Pour into the prepared baking tin.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EBake in the preheated oven for 1 hour, until well risen and firm to the touch. Do NOT be tempted to open the door prior to that time or the cake may sink in the middle. Once an hour has passed, check the cake. A skewer inserted in the centre should come out clean. If it doesn't cook for a further 10 minutes and try again. The cake is done when the skewer comes out clean.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ELeave to cool completely in the tin. Once cold remove from the tin and either wrap tightly and store in an airtight container for up to a week.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EOptional Icing - Whisk together 65g of sifted icing sugar (1\/2 cup) and enough ginger syrup to give you a smooth drizzle icing. Drizzle decoratively over the cold cake.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nNOTES:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-notes\" style=\"white-space: pre-line;\"\u003E\nNote - if you can't get preserved stem ginger, you can use candied ginger.\u0026nbsp; I would say about 12 pieces, chopped finely. Instead of syrup in the glaze icing use some fresh lemon juice\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Csvg viewbox=\"0 0 54 54\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003E\u003Cg\u003E\u003Cpath d=\"M48.1,26.3c0,4.3,0,7.2-0.1,8.8c-0.2,3.9-1.3,6.9-3.5,9s-5.1,3.3-9,3.5c-1.6,0.1-4.6,0.1-8.8,0.1c-4.3,0-7.2,0-8.8-0.1   c-3.9-0.2-6.9-1.3-9-3.5c-2.1-2.1-3.3-5.1-3.5-9c-0.1-1.6-0.1-4.6-0.1-8.8s0-7.2,0.1-8.8c0.2-3.9,1.3-6.9,3.5-9   c2.1-2.1,5.1-3.3,9-3.5c1.6-0.1,4.6-0.1,8.8-0.1c4.3,0,7.2,0,8.8,0.1c3.9,0.2,6.9,1.3,9,3.5s3.3,5.1,3.5,9   C48,19.1,48.1,22,48.1,26.3z M28.8,8.7c-1.3,0-2,0-2.1,0c-0.1,0-0.8,0-2.1,0c-1.3,0-2.3,0-2.9,0c-0.7,0-1.6,0-2.7,0.1   c-1.1,0-2.1,0.1-2.9,0.3c-0.8,0.1-1.5,0.3-2,0.5c-0.9,0.4-1.7,0.9-2.5,1.6c-0.7,0.7-1.2,1.5-1.6,2.5c-0.2,0.5-0.4,1.2-0.5,2   s-0.2,1.7-0.3,2.9c0,1.1-0.1,2-0.1,2.7c0,0.7,0,1.7,0,2.9c0,1.3,0,2,0,2.1s0,0.8,0,2.1c0,1.3,0,2.3,0,2.9c0,0.7,0,1.6,0.1,2.7   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c-1.4-1.4-3.1-2.1-5.1-2.1c-2,0-3.7,0.7-5.1,2.1s-2.1,3.1-2.1,5.1s0.7,3.7,2.1,5c1.4,1.4,3.1,2.1,5.1,2.1   C28.6,33.4,30.3,32.7,31.7,31.3z M39.9,13c0.5,0.5,0.8,1.1,0.8,1.8c0,0.7-0.3,1.3-0.8,1.8c-0.5,0.5-1.1,0.8-1.8,0.8   s-1.3-0.3-1.8-0.8c-0.5-0.5-0.8-1.1-0.8-1.8c0-0.7,0.3-1.3,0.8-1.8c0.5-0.5,1.1-0.8,1.8-0.8S39.4,12.5,39.9,13z\"\u003E\u003C\/path\u003E\u003C\/g\u003E\u003C\/svg\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Ch5\u003E\nDid you make this recipe?\u003C\/h5\u003E\n\u003Cdiv\u003E\nTag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle 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auto;max-width:250px;}\")),newWin.document.getElementsByTagName(\"head\")[0].appendChild(n),newWin.document.getElementsByTagName(\"body\")[0].innerHTML=document.querySelector(\".ccm-wrapper\").innerHTML,newWin.print()}window.onload = function () {if(!document.querySelector(\"[src='https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js']\")){var e=document.getElementsByTagName(\"head\")[0],t=document.createElement(\"script\");t.type=\"text\/javascript\",t.src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\",e.appendChild(t)}}\u003C\/script\u003E\u003Cscript src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QEUheCnzCoM\/XhB0n0BXMoI\/AAAAAAACvM0\/ZatJRUXYsGcb89-sAG6bW9Pvs2niYbiAQCLcBGAsYHQ\/s1600\/IMG_8868.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Deep, Dark \u0026amp; Delicious Gingerbread\" border=\"0\" data-original-height=\"1511\" data-original-width=\"1600\" height=\"603\" src=\"https:\/\/1.bp.blogspot.com\/-QEUheCnzCoM\/XhB0n0BXMoI\/AAAAAAACvM0\/ZatJRUXYsGcb89-sAG6bW9Pvs2niYbiAQCLcBGAsYHQ\/w640-h603\/IMG_8868.JPG\" title=\"Deep, Dark \u0026amp; Delicious Gingerbread\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI enjoyed this with a hot cup of Taylor's Spiced Apple Tea.\u0026nbsp; It was definitely a\u0026nbsp; \"Home Sweet Home\" moment and made for a great beginning to my year.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cp\u003E \n\nThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin \u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7030433629972623378\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/01\/deep-dark-delicious-gingerbread.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7030433629972623378"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7030433629972623378"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/01\/deep-dark-delicious-gingerbread.html","title":"Deep, Dark \u0026 Delicious Gingerbread"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-QZ6EO6ysfBM\/XhB0SvZLwHI\/AAAAAAACvL8\/5O9_wb8fwxk8P1yPShmCldszKHSCgqZ3gCLcBGAsYHQ\/s72-w640-h578-c\/Cover%2Bgingerbread.JPG","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7748303495920874274"},"published":{"$t":"2019-12-22T04:00:00.001+00:00"},"updated":{"$t":"2020-12-08T12:48:26.651+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Christmas Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"}],"title":{"type":"text","$t":" Christmas Gingerbread Roll"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pdnaAuI0zPY\/Xf4OuIJRK6I\/AAAAAAACujY\/0v7QPwHQQsUBhmnxbALOB2ams3xOLtOPQCLcBGAsYHQ\/s1600\/Best%2BBest%2BCover%2BRoullade.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Christmas Gingerbread Roll\" border=\"0\" data-original-height=\"1333\" data-original-width=\"1600\" height=\"531\" src=\"https:\/\/1.bp.blogspot.com\/-pdnaAuI0zPY\/Xf4OuIJRK6I\/AAAAAAACujY\/0v7QPwHQQsUBhmnxbALOB2ams3xOLtOPQCLcBGAsYHQ\/w640-h531\/Best%2BBest%2BCover%2BRoullade.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIf you are looking for a fabulous dessert to finish your Christmas celebratory meal with I say look no further!\u0026nbsp; This wonderful Christmas Gingerbread Roll fits the bill on all counts!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENot only is this really delicious but it is also very simple to make.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-TusMN9Q4Ixc\/Xf4OwI7s82I\/AAAAAAACujg\/52CQuB1oijEZ6Hs2sW0D7aeZuAk0hp7uwCLcBGAsYHQ\/s1600\/Best%2Bcover%2Broullade.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Christmas Gingerbread Roll\" border=\"0\" data-original-height=\"971\" data-original-width=\"1600\" height=\"387\" src=\"https:\/\/1.bp.blogspot.com\/-TusMN9Q4Ixc\/Xf4OwI7s82I\/AAAAAAACujg\/52CQuB1oijEZ6Hs2sW0D7aeZuAk0hp7uwCLcBGAsYHQ\/w640-h387\/Best%2Bcover%2Broullade.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI am not sure what it is about those warm baking spices and gingerbread.\u0026nbsp; They go together with Christmas like peas and carrots!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe smell alone speaks Christmas to me!\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8Wsm3PWBabM\/Xf4Ov77g-II\/AAAAAAACujc\/fd-QPRxn31UlBoNMPgdt06JridRJ0h4bQCLcBGAsYHQ\/s1600\/Cover%2Bgingerbread%2Broulade.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Christmas Gingerbread Roll\" border=\"0\" data-original-height=\"1317\" data-original-width=\"1600\" height=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-8Wsm3PWBabM\/Xf4Ov77g-II\/AAAAAAACujc\/fd-QPRxn31UlBoNMPgdt06JridRJ0h4bQCLcBGAsYHQ\/w640-h525\/Cover%2Bgingerbread%2Broulade.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe cake smells heavenly when it is baking . . .\u0026nbsp; the scent of Christmas\u0026nbsp; . . .\u0026nbsp; ginger and cinnamon, nutmeg and cloves and a bit of ground cardamom for good measure . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EGets your tastebuds to tingling\u0026nbsp; . . .\u0026nbsp; \u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-7mhLzNZSDH8\/Xf4OxXNV7aI\/AAAAAAACujk\/wlLrRsUOUwwKIq3QuTyypn9GvjZkELjogCLcBGAsYHQ\/s1600\/IMG_8680.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Christmas Gingerbread Roll\" border=\"0\" data-original-height=\"1371\" data-original-width=\"1600\" height=\"547\" src=\"https:\/\/1.bp.blogspot.com\/-7mhLzNZSDH8\/Xf4OxXNV7aI\/AAAAAAACujk\/wlLrRsUOUwwKIq3QuTyypn9GvjZkELjogCLcBGAsYHQ\/w640-h547\/IMG_8680.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI think Mary Berry herself would be very proud of the distinct roll I achieved, don't you?\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI was rather well pleased with how it turned out. \u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-2VPOPCu83K8\/Xf4O1GJGH_I\/AAAAAAACujs\/bQaU3XUnn_0Arp00de3Y-Zn1-fyhGqpwgCLcBGAsYHQ\/s1600\/IMG_8681.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Christmas Gingerbread Roll\" border=\"0\" data-original-height=\"1493\" data-original-width=\"1600\" height=\"595\" src=\"https:\/\/1.bp.blogspot.com\/-2VPOPCu83K8\/Xf4O1GJGH_I\/AAAAAAACujs\/bQaU3XUnn_0Arp00de3Y-Zn1-fyhGqpwgCLcBGAsYHQ\/w640-h595\/IMG_8681.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nFlavoured and sweetened with warm, earthy molasses and fragrant vanilla\u0026nbsp; . . . mmmm.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI love anything with molasses.\u0026nbsp; As a maritime Canadian, molasses runs through my veins . . . \u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Hbj96tKdzhQ\/Xf4O0xDvp0I\/AAAAAAACujo\/QHgBeKVVmCI2ofmE07KmNo_J0RJ03t_OQCLcBGAsYHQ\/s1600\/IMG_8682.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Christmas Gingerbread Roll\" border=\"0\" data-original-height=\"1064\" data-original-width=\"1600\" height=\"424\" src=\"https:\/\/1.bp.blogspot.com\/-Hbj96tKdzhQ\/Xf4O0xDvp0I\/AAAAAAACujo\/QHgBeKVVmCI2ofmE07KmNo_J0RJ03t_OQCLcBGAsYHQ\/w640-h424\/IMG_8682.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThat filling is lush and moreish\u0026nbsp; . . .\u0026nbsp; light . . .not in the least bit heavy or cloying.\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-xUeBlMS6Qeo\/Xf4O3-oZRWI\/AAAAAAACujw\/ry5W7UaHkiwDfRL4w_ySh86M757Skn8VgCLcBGAsYHQ\/s1600\/IMG_8683.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Christmas Gingerbread Roll\" border=\"0\" data-original-height=\"1354\" data-original-width=\"1600\" height=\"539\" src=\"https:\/\/1.bp.blogspot.com\/-xUeBlMS6Qeo\/Xf4O3-oZRWI\/AAAAAAACujw\/ry5W7UaHkiwDfRL4w_ySh86M757Skn8VgCLcBGAsYHQ\/w640-h539\/IMG_8683.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIts simply whipped cream mixed with lemon curd\u0026nbsp; . . .\u0026nbsp; perfectly flavoured.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ELemon and Ginger are perfect partners. \u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-bIFAFpjkuPM\/Xf4O5xXokcI\/AAAAAAACuj4\/UWf3ipD5M_gFAReEbdIRqinVIMSmDsXugCLcBGAsYHQ\/s1600\/IMG_8684.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Christmas Gingerbread Roll\" border=\"0\" data-original-height=\"1393\" data-original-width=\"1600\" height=\"555\" src=\"https:\/\/1.bp.blogspot.com\/-bIFAFpjkuPM\/Xf4O5xXokcI\/AAAAAAACuj4\/UWf3ipD5M_gFAReEbdIRqinVIMSmDsXugCLcBGAsYHQ\/w640-h555\/IMG_8684.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nNot too sweet, not too tart . . .\u0026nbsp; just perfect with the sweetness of the cake.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wV0uqCjYXfU\/Xf4O5vZTRJI\/AAAAAAACuj0\/RhRM4cBA2TASQcMvSEX7iv0CTuHQ8Kr2gCLcBGAsYHQ\/s1600\/IMG_8686.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Christmas Gingerbread Roll\" border=\"0\" data-original-height=\"1422\" data-original-width=\"1600\" height=\"568\" src=\"https:\/\/1.bp.blogspot.com\/-wV0uqCjYXfU\/Xf4O5vZTRJI\/AAAAAAACuj0\/RhRM4cBA2TASQcMvSEX7iv0CTuHQ8Kr2gCLcBGAsYHQ\/w640-h568\/IMG_8686.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou could also stir in a TBS of ginger syrup from a jar of preserved stem ginger if you wanted to inject even more warmth and flavour, but I can assure you it is pretty perfect just as it is.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-5XrsxAMMpcY\/Xf4O9dA4VZI\/AAAAAAACukA\/HWzLxbgzy74ZcDwyR5wgKj_Uk1o5DqVxQCLcBGAsYHQ\/s1600\/IMG_8690.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Christmas Gingerbread Roll\" border=\"0\" data-original-height=\"1440\" data-original-width=\"1600\" height=\"573\" src=\"https:\/\/1.bp.blogspot.com\/-5XrsxAMMpcY\/Xf4O9dA4VZI\/AAAAAAACukA\/HWzLxbgzy74ZcDwyR5wgKj_Uk1o5DqVxQCLcBGAsYHQ\/w640-h573\/IMG_8690.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt cuts beautifully into lovely slices . . .\u0026nbsp; a light dusting of icing sugar is the only adornment it needs\u0026nbsp; . . . \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-F74m300w2HA\/Xf4UDWgIYXI\/AAAAAAACuks\/98FE_G1tccYtc-8x9aN837zlzHt9htisgCLcBGAsYHQ\/s1600\/IMG_8689.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Christmas Gingerbread Roll\" border=\"0\" data-original-height=\"1538\" data-original-width=\"1600\" height=\"613\" src=\"https:\/\/1.bp.blogspot.com\/-F74m300w2HA\/Xf4UDWgIYXI\/AAAAAAACuks\/98FE_G1tccYtc-8x9aN837zlzHt9htisgCLcBGAsYHQ\/w640-h613\/IMG_8689.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOh this would be lovely with a hot cup of something like coffee, or tea\u0026nbsp; . . .\u0026nbsp; herbal or otherwise\u0026nbsp; . . . \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-IUfQcWtLjvU\/Xf4O-ZRM8iI\/AAAAAAACukE\/_1C8dfaHp9UEu3fjCuOOHwHwpw7smuTugCLcBGAsYHQ\/s1600\/IMG_8691.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Christmas Gingerbread Roll\" border=\"0\" data-original-height=\"1386\" data-original-width=\"1600\" height=\"554\" src=\"https:\/\/1.bp.blogspot.com\/-IUfQcWtLjvU\/Xf4O-ZRM8iI\/AAAAAAACukE\/_1C8dfaHp9UEu3fjCuOOHwHwpw7smuTugCLcBGAsYHQ\/w640-h554\/IMG_8691.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is the perfect finish for any meal, be it on Christmas Eve or on Christmas Day . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-AI__pB6hLTg\/Xf4PAHzeZ2I\/AAAAAAACukM\/Zq1ZmtXCFD0ToX1pv40SYOfZ_rFU6JwOACLcBGAsYHQ\/s1600\/IMG_8692.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Christmas Gingerbread Roll\" border=\"0\" data-original-height=\"1446\" data-original-width=\"1600\" height=\"578\" src=\"https:\/\/1.bp.blogspot.com\/-AI__pB6hLTg\/Xf4PAHzeZ2I\/AAAAAAACukM\/Zq1ZmtXCFD0ToX1pv40SYOfZ_rFU6JwOACLcBGAsYHQ\/w640-h578\/IMG_8692.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI can't think of anyone who wouldn't be happy with a slice of this set before them, can you?\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!--START The Recipe Box--\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardnum=\"5\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003E10\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan itemprop=\"author\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Person\"\u003E\u003Cspan itemprop=\"name\"\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Cbutton id=\"ccm-printbutton\" onclick=\"ccmpr();\" type=\"button\"\u003EPrint\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Christmas Gingerbread Roll\" draggable=\"false\" height=\"532\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-pdnaAuI0zPY\/Xf4OuIJRK6I\/AAAAAAACujY\/0v7QPwHQQsUBhmnxbALOB2ams3xOLtOPQCLcBGAsYHQ\/w640-h532\/Best%2BBest%2BCover%2BRoullade.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u003C\/div\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nChristmas Gingerbread Roll\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nThis makes for a delicious light dessert.\u0026nbsp; Spicy gingerbread rolled around a lush lemon cream filling.\u0026nbsp; Its a lot easier to make than one would suppose.\u003C\/div\u003E\n\u003Cdiv class=\"ccm-time\"\u003E\n\u003Cspan class=\"ccm-time-child\"\u003Eprep time: \u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: \u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: \u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cdiv class=\"ccm-section-title\"\u003E\nFor the cake:\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E105g plain flour (3\/4 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 tsp baking powder\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/2 tsp baking soda\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 tsp ground cinnamon\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 tsp ground ginger\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/4 tsp each, ground cloves, ground nutmeg and ground cardamom\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/4 tsp salt\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E3 large free range eggs, at room temperature\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E145g caster sugar (3\/4 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E50g soft light brown sugar (1\/4 cup, packed)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 tsp vanilla extract\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E80ml molasses (1\/3 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E65g icing sugar, sifted (for rolling) (1\/2 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E30g icing sugar, sifted for dusting at the end\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cdiv class=\"ccm-section-title\"\u003E\nFor the lemon cream filling:\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E480ml double cream (whipping or heavy cream, 2 cups)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E115g good quality lemon curd (about 1\/3 cup)\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ninstructions:\u003C\/h3\u003E\n\u003Ch2 class=\"ccm-howto ccm-hide-on-print\"\u003E\nHow to cook Christmas Gingerbread Roll\u003C\/h2\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Butter a 10 by 15 inch Swiss roll tin and line with baking paper. Butter the baking paper.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ESift together the flour, spices and salt.\u0026nbsp; Set aside.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EWhisk the eggs with an electric whisk, slowly adding the caster sugar until light and fluffy.\u0026nbsp; Whisk in the brown sugar, vanilla and molasses, continuing to whisk with the electric whisk until the mixture becomes thick and billowy.\u0026nbsp; This will take about 3 minutes.\u0026nbsp; Fold in the flour mixture with a rubber spatula until combined and no white streaks remain.\u0026nbsp; Spread the batter evenly in the prepared baking tin. Tap gently on the counter to allow the mixture to settle.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EBake in the preheated oven for 16 to 18 minutes, until the cake bounces back when lightly touched.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EWhile the cake is baking lay out a large clean tea towel on a flat surface. Dust lightly with half of the first amount of icing sugar.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ETip the baked cake onto the dusted tea towel as soon as it comes out of the oven and carefully peel off the paper.\u0026nbsp; Dust with the other half of the first amount of icing sugar. Make a tiny cut along the\u0026nbsp; width of it at one narrow edge about 1 inch in. Using the tea towel as a lever and beginning at that end\u0026nbsp; gently roll up the cake tightly. Place onto a wire rack to cool completely.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EOnce the cake is completely cold. Place the whipping cream into a chilled bowl.\u0026nbsp; Whisk with your electric whisk until it doubles in volume and starts to form soft peaks.\u0026nbsp; Fold in the lemon curd. It will continue to thicken when you add the lemon curd.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EUnroll the cake carefully and spread completely with the lemon cream.\u0026nbsp; Carefully re-roll.\u0026nbsp; Trim off the ends and place onto a serving plate.\u0026nbsp; Dust with the remaining icing sugar.\u0026nbsp; Keep, covered,\u0026nbsp; in the refrigerator until you are ready to serve it.\u0026nbsp;\u0026nbsp; Cut into slices to serve.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Csvg viewbox=\"0 0 54 54\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003E\u003Cg\u003E\u003Cpath d=\"M48.1,26.3c0,4.3,0,7.2-0.1,8.8c-0.2,3.9-1.3,6.9-3.5,9s-5.1,3.3-9,3.5c-1.6,0.1-4.6,0.1-8.8,0.1c-4.3,0-7.2,0-8.8-0.1   c-3.9-0.2-6.9-1.3-9-3.5c-2.1-2.1-3.3-5.1-3.5-9c-0.1-1.6-0.1-4.6-0.1-8.8s0-7.2,0.1-8.8c0.2-3.9,1.3-6.9,3.5-9   c2.1-2.1,5.1-3.3,9-3.5c1.6-0.1,4.6-0.1,8.8-0.1c4.3,0,7.2,0,8.8,0.1c3.9,0.2,6.9,1.3,9,3.5s3.3,5.1,3.5,9   C48,19.1,48.1,22,48.1,26.3z M28.8,8.7c-1.3,0-2,0-2.1,0c-0.1,0-0.8,0-2.1,0c-1.3,0-2.3,0-2.9,0c-0.7,0-1.6,0-2.7,0.1   c-1.1,0-2.1,0.1-2.9,0.3c-0.8,0.1-1.5,0.3-2,0.5c-0.9,0.4-1.7,0.9-2.5,1.6c-0.7,0.7-1.2,1.5-1.6,2.5c-0.2,0.5-0.4,1.2-0.5,2   s-0.2,1.7-0.3,2.9c0,1.1-0.1,2-0.1,2.7c0,0.7,0,1.7,0,2.9c0,1.3,0,2,0,2.1s0,0.8,0,2.1c0,1.3,0,2.3,0,2.9c0,0.7,0,1.6,0.1,2.7   c0,1.1,0.1,2.1,0.3,2.9s0.3,1.5,0.5,2c0.4,0.9,0.9,1.7,1.6,2.5c0.7,0.7,1.5,1.2,2.5,1.6c0.5,0.2,1.2,0.4,2,0.5   c0.8,0.1,1.7,0.2,2.9,0.3s2,0.1,2.7,0.1c0.7,0,1.7,0,2.9,0c1.3,0,2,0,2.1,0c0.1,0,0.8,0,2.1,0c1.3,0,2.3,0,2.9,0   c0.7,0,1.6,0,2.7-0.1c1.1,0,2.1-0.1,2.9-0.3c0.8-0.1,1.5-0.3,2-0.5c0.9-0.4,1.7-0.9,2.5-1.6c0.7-0.7,1.2-1.5,1.6-2.5   c0.2-0.5,0.4-1.2,0.5-2c0.1-0.8,0.2-1.7,0.3-2.9c0-1.1,0.1-2,0.1-2.7c0-0.7,0-1.7,0-2.9c0-1.3,0-2,0-2.1s0-0.8,0-2.1   c0-1.3,0-2.3,0-2.9c0-0.7,0-1.6-0.1-2.7c0-1.1-0.1-2.1-0.3-2.9c-0.1-0.8-0.3-1.5-0.5-2c-0.4-0.9-0.9-1.7-1.6-2.5   c-0.7-0.7-1.5-1.2-2.5-1.6c-0.5-0.2-1.2-0.4-2-0.5c-0.8-0.1-1.7-0.2-2.9-0.3c-1.1,0-2-0.1-2.7-0.1C31.1,8.7,30.1,8.7,28.8,8.7z    M34.4,18.5c2.1,2.1,3.2,4.7,3.2,7.8s-1.1,5.6-3.2,7.8c-2.1,2.1-4.7,3.2-7.8,3.2c-3.1,0-5.6-1.1-7.8-3.2c-2.1-2.1-3.2-4.7-3.2-7.8   s1.1-5.6,3.2-7.8c2.1-2.1,4.7-3.2,7.8-3.2C29.7,15.3,32.3,16.3,34.4,18.5z M31.7,31.3c1.4-1.4,2.1-3.1,2.1-5s-0.7-3.7-2.1-5.1   c-1.4-1.4-3.1-2.1-5.1-2.1c-2,0-3.7,0.7-5.1,2.1s-2.1,3.1-2.1,5.1s0.7,3.7,2.1,5c1.4,1.4,3.1,2.1,5.1,2.1   C28.6,33.4,30.3,32.7,31.7,31.3z M39.9,13c0.5,0.5,0.8,1.1,0.8,1.8c0,0.7-0.3,1.3-0.8,1.8c-0.5,0.5-1.1,0.8-1.8,0.8   s-1.3-0.3-1.8-0.8c-0.5-0.5-0.8-1.1-0.8-1.8c0-0.7,0.3-1.3,0.8-1.8c0.5-0.5,1.1-0.8,1.8-0.8S39.4,12.5,39.9,13z\"\u003E\u003C\/path\u003E\u003C\/g\u003E\u003C\/svg\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Ch5\u003E\nDid you make this recipe?\u003C\/h5\u003E\n\u003Cdiv\u003E\nTag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{color:#000;max-width: 620px;position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-howto{position:absolute!important;visibility:hidden!important;opacity:0!important;}.ccm-name{font-size: 20px!important;font-weight: 700!important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: 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style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Christmas Gingerbread Roll\" border=\"0\" data-original-height=\"1404\" data-original-width=\"1600\" height=\"560\" src=\"https:\/\/1.bp.blogspot.com\/-YfT4WnTtPxA\/Xf4PCe95wjI\/AAAAAAACukU\/d1mkiJiqTAMNmXh0LZmiVq4IYHW2ilMngCLcBGAsYHQ\/w640-h560\/IMG_8695.JPG\" title=\"Christmas Gingerbread Roll\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis will probably be the last sweet recipe I post before Christmas.\u0026nbsp; I think most people's menus have probably already been decided now and you can only eat so much sweetness.\u0026nbsp; I may post one or two quick ideas for suppers, but we will see how it goes!\u0026nbsp; In the meantime, don't forget to take some time to relax a bit and to enjoy the sweet spirit of these final few days before the big day itself.\u0026nbsp; If you are like me, its all done now and you can breathe a bit easier until the big day itself!\u0026nbsp; I am doing the Easy Turkey from Piper's Farm this year so all I have to do is cook the side vegetables.\u0026nbsp; The turkey comes with stuffing and bacon wrapped sausages and stock for gravy.\u0026nbsp; All I have to do is pop it all into the oven.\u0026nbsp; Easy peasy.\u0026nbsp; Since there is just the two of us, I am taking the easy route this year! \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cp\u003E \n\nThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin \u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7748303495920874274\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/12\/christmas-gingerbread-roll.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7748303495920874274"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7748303495920874274"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/12\/christmas-gingerbread-roll.html","title":" Christmas Gingerbread Roll"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-pdnaAuI0zPY\/Xf4OuIJRK6I\/AAAAAAACujY\/0v7QPwHQQsUBhmnxbALOB2ams3xOLtOPQCLcBGAsYHQ\/s72-w640-h531-c\/Best%2BBest%2BCover%2BRoullade.JPG","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7627296933110018532"},"published":{"$t":"2017-08-27T04:00:00.000+01:00"},"updated":{"$t":"2017-08-27T04:00:05.655+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"coffee break"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Chocolate Drizzled Ginger Butter Cookies"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-Dik9Wq6Kk1o\/WaAahxbbOQI\/AAAAAAABN4M\/2MiNMNEwesQ9YM3iXT6V67PVjcrNqel-QCLcBGAs\/s1600\/unnamed-107.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"580\" data-original-width=\"640\" height=\"580\" src=\"https:\/\/4.bp.blogspot.com\/-Dik9Wq6Kk1o\/WaAahxbbOQI\/AAAAAAABN4M\/2MiNMNEwesQ9YM3iXT6V67PVjcrNqel-QCLcBGAs\/s640\/unnamed-107.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nBorder Biscuits here in the UK make a gorgeous Chocolate covered Gingernut biscuit.\u0026nbsp; I just adore them, they are hot and spicy with lots of ginger flavour and coated in either dark or milk chocolate.\u0026nbsp; They are so crisp they snap when you bite into them and the chocolate melts on your fingers as you are eating them.\u0026nbsp; A bit of a mess to eat, but oh so tasty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-jcRICg88XLE\/WaAajptZVpI\/AAAAAAABN4U\/1e4IpQUDjM8gV-1NvF3VSsZfv1A-aWnZgCLcBGAs\/s1600\/unnamed-108.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"580\" data-original-width=\"640\" height=\"580\" src=\"https:\/\/4.bp.blogspot.com\/-jcRICg88XLE\/WaAajptZVpI\/AAAAAAABN4U\/1e4IpQUDjM8gV-1NvF3VSsZfv1A-aWnZgCLcBGAs\/s640\/unnamed-108.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nThese are not them, but they are every bit as good.\u0026nbsp; This is like a shortbread biscuit almost\u0026nbsp; . . .\u0026nbsp; buttery and short\u0026nbsp; . . . crisp . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-Z7s933nhkOc\/WaAaiMA8e9I\/AAAAAAABN4I\/CDJ01xrjJD0oMgatkYA8cTSZkQezduunACLcBGAs\/s1600\/unnamed-109.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"577\" data-original-width=\"640\" height=\"576\" src=\"https:\/\/2.bp.blogspot.com\/-Z7s933nhkOc\/WaAaiMA8e9I\/AAAAAAABN4I\/CDJ01xrjJD0oMgatkYA8cTSZkQezduunACLcBGAs\/s640\/unnamed-109.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nStudded with candied ginger and flavoured with ginger extract . . .\u0026nbsp; just a few drops. If you can't get the ginger extract, then add about 1\/4 tsp of ground ginger-root powder in it's place . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-eNkZNecDpTc\/WaAajGLl4-I\/AAAAAAABN4Q\/9xIMmjZ3xIMYh_x-5-ZEBnRb7VQ5j5PLgCLcBGAs\/s1600\/unnamed-110.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"639\" data-original-width=\"640\" height=\"638\" src=\"https:\/\/1.bp.blogspot.com\/-eNkZNecDpTc\/WaAajGLl4-I\/AAAAAAABN4Q\/9xIMmjZ3xIMYh_x-5-ZEBnRb7VQ5j5PLgCLcBGAs\/s640\/unnamed-110.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nDark chocolate drizzled over top are their crowning glory and makes them very scrummy indeed.\u0026nbsp; Dark chocolate and ginger are a marriage made in heaven.\u0026nbsp; Combine them in a delicious biscuit and you have some very incredibly edible indeed!\u0026nbsp; Mmmm . . .\u0026nbsp; soooo good!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ZeVSx9gT5Hk\/WaAaj0PSwFI\/AAAAAAABN4Y\/xz3oqhSmhfQS7iJb0m5JIhtbGCjUqjrzQCLcBGAs\/s1600\/unnamed-111.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"634\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-ZeVSx9gT5Hk\/WaAaj0PSwFI\/AAAAAAABN4Y\/xz3oqhSmhfQS7iJb0m5JIhtbGCjUqjrzQCLcBGAs\/s640\/unnamed-111.jpg\" width=\"634\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Chocolate Drizzled Ginger Butter Cookies*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nmakes a couple dozen\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/dark-chocolate-drizzled-ginger-butter-cookies\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nButter, crisp and rendolent of lovely sweet and spiced ginger flavours, accented by a dark chocolate drizzle.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n225g of butter, softened (1 cup)\u003C\/div\u003E\n110g of caster sugar (1\/2 cup + 1 TBS))\u003C\/div\u003E\n\u003Cdiv\u003E\nfew drops of ginger extract\u003C\/div\u003E\n275g of plain flour (scant 2 cups, sifted)\u003C\/div\u003E\n4 TBS finely chopped candied ginger\u003C\/div\u003E\n50g of melted dark chocolate ( 2 ounces)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven\u0026nbsp; to 170*C\/325*F\/ gas mark 3.\u0026nbsp; Line a large baking sheet with baking paper.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCream\n together the butter, extract and sugar until light and fluffy.\u0026nbsp; Beat in\n the flour and stir in the ginger bits.\u0026nbsp; Roll into walnut sized balls.\u0026nbsp; \nPlace a few inches apart on the prepared baking sheet.\u003Cbr \/\u003EPress down \nwith a fork.\u0026nbsp; Bake for 13 to 15 minutes until light golden brown and \njust firm on top.\u0026nbsp;\u0026nbsp; Leave on baking sheet to cool for five minutes \nbefore transferring to a wire rack to finish cooling.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDrizzle the tops decoratively with melted chocolate.\u0026nbsp;\u0026nbsp; Allow to set prior to storing in an airtight container.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-RBOAJMmAbIw\/WaAakpBlfQI\/AAAAAAABN4c\/dDG-h_4Fh1QsImJuJ_OrbCaJnzfHZQ18gCLcBGAs\/s1600\/unnamed-112.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"601\" data-original-width=\"640\" height=\"600\" src=\"https:\/\/1.bp.blogspot.com\/-RBOAJMmAbIw\/WaAakpBlfQI\/AAAAAAABN4c\/dDG-h_4Fh1QsImJuJ_OrbCaJnzfHZQ18gCLcBGAs\/s640\/unnamed-112.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWhen I eat these I am reminded of the dark chocolate coated bits of candied ginger we treat ourselves to at Christmas time.\u0026nbsp; You won't be able to eat just one of these, I guarantee! Bon appetit and happy dunking!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7627296933110018532\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/chocolate-drizzled-ginger-butter-cookies.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7627296933110018532"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7627296933110018532"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/chocolate-drizzled-ginger-butter-cookies.html","title":"Chocolate Drizzled Ginger Butter Cookies"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-Dik9Wq6Kk1o\/WaAahxbbOQI\/AAAAAAABN4M\/2MiNMNEwesQ9YM3iXT6V67PVjcrNqel-QCLcBGAs\/s72-c\/unnamed-107.jpg","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6361752888664645420"},"published":{"$t":"2017-06-09T04:00:00.001+01:00"},"updated":{"$t":"2022-04-11T13:21:42.588+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Grandmother's Gingerbread"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ymdHhCpreOs\/WTgWfs5dDAI\/AAAAAAABAX4\/OirdcwTLKf03K_yqDK6vJe1mLiNWmKYvACLcB\/s1600\/Cover%2Bphoto.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Grandmother's Gingerbread\" border=\"0\" data-original-height=\"1485\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/4.bp.blogspot.com\/-ymdHhCpreOs\/WTgWfs5dDAI\/AAAAAAABAX4\/OirdcwTLKf03K_yqDK6vJe1mLiNWmKYvACLcB\/w640-h592\/Cover%2Bphoto.JPG\" title=\"Grandmother's Gingerbread\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nWe are great lovers of Gingerbread in this house.\u0026nbsp; There is something about a gingerbread baking in the oven that just gets my tastebuds to tingling.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf we were Hansel and Gretel we would be gonners, because we'd be nibble-nibble-nibbling at that old witches house non-stop!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-mOYM2OvL-mo\/WTgWdsavEII\/AAAAAAABAX0\/WDdin-OEZxIiFNSwD3gdqHllZhLZbhl6wCLcB\/s1600\/DSCN2312.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Grandmother's Gingerbread\" border=\"0\" data-original-height=\"1405\" data-original-width=\"1600\" height=\"562\" src=\"https:\/\/2.bp.blogspot.com\/-mOYM2OvL-mo\/WTgWdsavEII\/AAAAAAABAX0\/WDdin-OEZxIiFNSwD3gdqHllZhLZbhl6wCLcB\/w640-h562\/DSCN2312.JPG\" title=\"Grandmother's Gingerbread\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI have quite a few recipes for gingerbread that I really like.\u0026nbsp; All are my favourites for a variety of reasons.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESome because they are super gingery . . .\u0026nbsp; some because they are super easy . . .\u0026nbsp; some because they are super moist . . . I love this one for ALL of those reasons!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-1YR_9r2KyIc\/WTgWoFbIIwI\/AAAAAAABAYE\/0FWWJ3-ZvFYrmrHo9c15kySztCpoSNCsgCLcB\/s1600\/DSCN2314.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Grandmother's Gingerbread\" border=\"0\" data-original-height=\"1538\" data-original-width=\"1600\" height=\"614\" src=\"https:\/\/3.bp.blogspot.com\/-1YR_9r2KyIc\/WTgWoFbIIwI\/AAAAAAABAYE\/0FWWJ3-ZvFYrmrHo9c15kySztCpoSNCsgCLcB\/w640-h614\/DSCN2314.JPG\" title=\"Grandmother's Gingerbread\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThere is nothing fancy about it.\u0026nbsp; It's just a simple recipe.\u0026nbsp; You beat together some butter and sugar, beat in an egg and molasses.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe original recipe didn't call for it, but I have added vanilla and lemon extracts because I have found through the years that they enhance the warm spice flavours of a good gingerbread.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-OYMh_p318lc\/WTgWrU8Kd1I\/AAAAAAABAYI\/S3UIxhNWxZ4T8nTJO8XBrWTPcrebS5H2gCLcB\/s1600\/DSCN2315.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Grandmother's Gingerbread\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1512\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-OYMh_p318lc\/WTgWrU8Kd1I\/AAAAAAABAYI\/S3UIxhNWxZ4T8nTJO8XBrWTPcrebS5H2gCLcB\/w604-h640\/DSCN2315.JPG\" title=\"Grandmother's Gingerbread\" width=\"604\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nYou stir dry ingredients into wet and then you beat in a cup of hot water that you have dissolved some baking soda in and pour it into the pan.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Older recipes like this usually called for dissolving the soda in hot water.\u0026nbsp; I am not sure why that is.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-E-Y3X9F4i70\/WTgWvi4PkFI\/AAAAAAABAYM\/8oIxvgwfnewSUXPFms8HZ5xi3yQNH0KhgCLcB\/s1600\/DSCN2317.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Grandmother's Gingerbread\" border=\"0\" data-original-height=\"1583\" data-original-width=\"1600\" height=\"633\" src=\"https:\/\/2.bp.blogspot.com\/-E-Y3X9F4i70\/WTgWvi4PkFI\/AAAAAAABAYM\/8oIxvgwfnewSUXPFms8HZ5xi3yQNH0KhgCLcB\/w640-h633\/DSCN2317.JPG\" title=\"Grandmother's Gingerbread\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nMy guess is so that the activation, or bubbling action starts sooner. \nBut I am not an expert on these things.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAnother guess would be that it \nhelps the baking soda to really get mixed into the batter evenly, and if\n you have ever bitten into a cookie or a cake and bitten into a lump of \nsoda, you know that is a yukky yukky thing to have happen to you!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-8Sx4ZCupsSM\/WTgW0x_7l8I\/AAAAAAABAYU\/B4mKFth-TPwCv-ufPyrjBlQ-Y8UPlMpxQCLcB\/s1600\/DSCN2318.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Grandmother's Gingerbread\" border=\"0\" data-original-height=\"1498\" data-original-width=\"1600\" height=\"598\" src=\"https:\/\/3.bp.blogspot.com\/-8Sx4ZCupsSM\/WTgW0x_7l8I\/AAAAAAABAYU\/B4mKFth-TPwCv-ufPyrjBlQ-Y8UPlMpxQCLcB\/w640-h598\/DSCN2318.JPG\" title=\"Grandmother's Gingerbread\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis cake cooks in a very short period of time. It takes about half an hour and \nmakes a lovely large cake.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe smell when it is baking is amazing.\u0026nbsp; \nWarm and spicy and home sweet homeish.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-DPIa7HzKiDA\/WTgW5jzhXSI\/AAAAAAABAYY\/9-PQk3r1wGwFPk8mDbSBKmtUmaOG9n68ACLcB\/s1600\/DSCN2319.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Grandmother's Gingerbread\" border=\"0\" data-original-height=\"1396\" data-original-width=\"1600\" height=\"558\" src=\"https:\/\/1.bp.blogspot.com\/-DPIa7HzKiDA\/WTgW5jzhXSI\/AAAAAAABAYY\/9-PQk3r1wGwFPk8mDbSBKmtUmaOG9n68ACLcB\/w640-h558\/DSCN2319.JPG\" title=\"Grandmother's Gingerbread\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nNo frosting is needed . . .\u0026nbsp; its fabulous just as it is, but we can never resist splitting warm slabs of the cake and buttering them.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESOOOOOOOOO delicious that way!\u0026nbsp; (I know we are very naughty!) Of course a scoop of vanilla ice cream sitting on top of a warm slab is also a very tasty way to enjoy!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-sDSHoOoC0mw\/WTgW_ETKtDI\/AAAAAAABAYc\/90OE062KZyYN8uw7ofOvpjb-EhmVGoPBgCLcB\/s1600\/DSCN2320.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Grandmother's Gingerbread\" border=\"0\" data-original-height=\"1508\" data-original-width=\"1600\" height=\"602\" src=\"https:\/\/2.bp.blogspot.com\/-sDSHoOoC0mw\/WTgW_ETKtDI\/AAAAAAABAYc\/90OE062KZyYN8uw7ofOvpjb-EhmVGoPBgCLcB\/w640-h602\/DSCN2320.JPG\" title=\"Grandmother's Gingerbread\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Grandmother's Gingerbread*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one 9 by 13 inch cake\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/grandmother-s-gingerbread\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThis\n is an old, old recipe for a moist and delicious and spicy gingerbread. \nWe like to eat it warm, cut into squares and spread with butter.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n125g butter, softened (1\/2 cup)\u003C\/div\u003E\n95g sugar (1\/2 cup)\u003C\/div\u003E\n1 large free range egg, beaten\u003C\/div\u003E\n225ml molasses (1 cup)\u003C\/div\u003E\n350g plain flour (2 1\/2 cups)\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1 tsp ground cloves\u003C\/div\u003E\n1 tsp ground ginger\u003C\/div\u003E\n1 tsp ground cinnamon\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp ground cardamom\u003C\/div\u003E\n1 1\/2 tsp bicarbonate of soda (baking soda)\u003C\/div\u003E\n1\/2 tsp lemon extract\u003C\/div\u003E\n1 tsp vanilla extract\u003C\/div\u003E\n225ml hot water\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-sMje0lGzIDU\/WTgXLDs97MI\/AAAAAAABAYk\/Dkf7awIgCbw7RNdoXgj7NKDPNbhwaokiwCLcB\/s1600\/DSCN2321.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Grandmother's Gingerbread\" border=\"0\" data-original-height=\"1579\" data-original-width=\"1600\" height=\"631\" src=\"https:\/\/1.bp.blogspot.com\/-sMje0lGzIDU\/WTgXLDs97MI\/AAAAAAABAYk\/Dkf7awIgCbw7RNdoXgj7NKDPNbhwaokiwCLcB\/w640-h631\/DSCN2321.JPG\" title=\"Grandmother's Gingerbread\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a 9 by 13 inch non-stick baking tin really well.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk\n together the flour, salt, cloves, ginger, cinnamon, and cardamom.\u0026nbsp; \nCream the butter and sugar together in a bowl.\u0026nbsp; Beat in the egg.\u0026nbsp; Beat \nthe egg, molasses and extracts together.\u0026nbsp; Stir this into the dry \ningredients.\u0026nbsp; Stir the soda into the hot water to dissolve and stir this\n into the batter, mixing in until smooth.\u0026nbsp; Pour into the prepared pan.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake\n in the preheated oven for 35 to 40 minutes until risen and the top \nsprings back when lightly touched.\u0026nbsp; The top will look sticky and shiny.\u0026nbsp;\n Leave to cool in the pan.\u0026nbsp; Serve warm with butter, if desired.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-3Y_1W8W3bsc\/WTgXNg5NouI\/AAAAAAABAYo\/64F4v8hszmcVDhatYHNcrmsXXnWLJeSUwCLcB\/s1600\/DSCN2322.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Grandmother's Gingerbread\" border=\"0\" data-original-height=\"1533\" data-original-width=\"1600\" height=\"612\" src=\"https:\/\/3.bp.blogspot.com\/-3Y_1W8W3bsc\/WTgXNg5NouI\/AAAAAAABAYo\/64F4v8hszmcVDhatYHNcrmsXXnWLJeSUwCLcB\/w640-h612\/DSCN2322.JPG\" title=\"Grandmother's Gingerbread\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThere is no time like the present to bake this simple and easy cake.\u0026nbsp; You will thank me for it afterwards.\u0026nbsp; And your family will be thanking you.\u0026nbsp; Thanks Grandmother!\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNOTE - Don't be tempted to use dark treacle in this. It is a lot stronger than molasses.\u0026nbsp; If you must because you cannot get molasses use a mix of dark treacle and golden syrup.\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6361752888664645420\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/grandmothers-gingerbread.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6361752888664645420"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6361752888664645420"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/grandmothers-gingerbread.html","title":"Grandmother's Gingerbread"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-ymdHhCpreOs\/WTgWfs5dDAI\/AAAAAAABAX4\/OirdcwTLKf03K_yqDK6vJe1mLiNWmKYvACLcB\/s72-w640-h592-c\/Cover%2Bphoto.JPG","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2787416284092097649"},"published":{"$t":"2017-04-01T04:00:00.000+01:00"},"updated":{"$t":"2020-07-23T09:42:44.488+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"}],"title":{"type":"text","$t":"Lemon Gingerbread Drizzle Cake"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-lpfMT6VYdfk\/XxlLida83hI\/AAAAAAAC-f8\/LwH594iZr6s60s5pfWUbw1itHBPwZ4roQCLcBGAsYHQ\/s1600\/1.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Gingerbread Drizzle Cake\" border=\"0\" data-original-height=\"352\" data-original-width=\"400\" height=\"351\" src=\"https:\/\/1.bp.blogspot.com\/-lpfMT6VYdfk\/XxlLida83hI\/AAAAAAAC-f8\/LwH594iZr6s60s5pfWUbw1itHBPwZ4roQCLcBGAsYHQ\/s400\/1.JPG\" title=\"Lemon Gingerbread Drizzle Cake\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI make no secret of the fact I am crazy about the flavour of ginger.\u0026nbsp; Ginger tea, ginger cookies, ginger cakes, in stir fries, candied . . .\u0026nbsp; in short however it presents itself.\u0026nbsp; I am having a love affair with ginger.\u0026nbsp; Combine it with lemon however\u0026nbsp; . . .\u0026nbsp; and I am totally smitten, ensnared . . .\u0026nbsp; lost forever.\u0026nbsp; It is\u0026nbsp; combination I find very hard to resist.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-DnS42FKok6w\/XxlLswIYpgI\/AAAAAAAC-gA\/RRI7O9ioGFE6jPnfA-OUykT4gTsJf4WKQCLcBGAsYHQ\/s1600\/DSCN1254.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Gingerbread Drizzle Cake\" border=\"0\" data-original-height=\"372\" data-original-width=\"400\" height=\"371\" src=\"https:\/\/1.bp.blogspot.com\/-DnS42FKok6w\/XxlLswIYpgI\/AAAAAAAC-gA\/RRI7O9ioGFE6jPnfA-OUykT4gTsJf4WKQCLcBGAsYHQ\/s400\/DSCN1254.JPG\" title=\"Lemon Gingerbread Drizzle Cake\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis cake is amazing.\u0026nbsp; At first glance, it looks quite unremarkable, except for that glistening surface, which catches your attention aand demands a closer look . . .\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-FLiW3VOBoBA\/WN44F3IC6ZI\/AAAAAAAA2bU\/WsnLk2BNCwwiqkhCH0DoZmaQXmUUtv3GACLcB\/s1600\/DSCN1260.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E \u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-g1tPn16B9rE\/XxlL1OxQ_QI\/AAAAAAAC-gI\/rjIZYs03MpAH5bLvwgXkgLePLzBVnsIUgCLcBGAsYHQ\/s1600\/DSCN1260.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Gingerbread Drizzle Cake\" border=\"0\" data-original-height=\"378\" data-original-width=\"400\" height=\"377\" src=\"https:\/\/1.bp.blogspot.com\/-g1tPn16B9rE\/XxlL1OxQ_QI\/AAAAAAAC-gI\/rjIZYs03MpAH5bLvwgXkgLePLzBVnsIUgCLcBGAsYHQ\/s400\/DSCN1260.JPG\" title=\"Lemon Gingerbread Drizzle Cake\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou cut a slice and the first thing you notice is\u0026nbsp; . . .\u0026nbsp; it's incredibly moist, almost damp . . .\u0026nbsp; and yet at the same time it is thoroughly cooked\u0026nbsp; . . . and the smell . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-M9FDHkQv49M\/XxlL_LhMZnI\/AAAAAAAC-gQ\/2RXMZcp5nsMdHe5AZsb-w4kD-OqzhWA5QCLcBGAsYHQ\/s1600\/DSCN1261.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Gingerbread Drizzle Cake\" border=\"0\" data-original-height=\"364\" data-original-width=\"400\" height=\"363\" src=\"https:\/\/1.bp.blogspot.com\/-M9FDHkQv49M\/XxlL_LhMZnI\/AAAAAAAC-gQ\/2RXMZcp5nsMdHe5AZsb-w4kD-OqzhWA5QCLcBGAsYHQ\/s400\/DSCN1261.JPG\" title=\"Lemon Gingerbread Drizzle Cake\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe smell is totally and utterly amazing.\u0026nbsp; Not only when it is baking . . . but after it comes out of the oven. The smell alone begs you to cut into it and imbibe. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zojL1aKLLho\/XxlMIGey8II\/AAAAAAAC-gY\/K0pNYEnTHyk424sdtAo-90M1bnhyXuGYACLcBGAsYHQ\/s1600\/DSCN1262.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Gingerbread Drizzle Cake\" border=\"0\" data-original-height=\"370\" data-original-width=\"400\" height=\"368\" src=\"https:\/\/1.bp.blogspot.com\/-zojL1aKLLho\/XxlMIGey8II\/AAAAAAAC-gY\/K0pNYEnTHyk424sdtAo-90M1bnhyXuGYACLcBGAsYHQ\/s400\/DSCN1262.JPG\" title=\"Lemon Gingerbread Drizzle Cake\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nLook at that moist and tender crumb.\u0026nbsp; Quite unsual in a cake which contains whole wheat flour.\u0026nbsp; Most cakes with whole wheat flour are very dense.\u0026nbsp; This is not.\u0026nbsp; It is tender and light and oh so moist . . .\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-uV0nR75iGaQ\/XxlMQg2WQBI\/AAAAAAAC-gc\/ZpbPsXgo2fUXnYdhxf7Q2DumjhEITGBGgCLcBGAsYHQ\/s1600\/DSCN1263.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Gingerbread Drizzle Cake\" border=\"0\" data-original-height=\"373\" data-original-width=\"400\" height=\"298\" src=\"https:\/\/1.bp.blogspot.com\/-uV0nR75iGaQ\/XxlMQg2WQBI\/AAAAAAAC-gc\/ZpbPsXgo2fUXnYdhxf7Q2DumjhEITGBGgCLcBGAsYHQ\/s320\/DSCN1263.JPG\" title=\"Lemon Gingerbread Drizzle Cake\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is partially due to the addition of dark muscovado sugar to the batter, and oodles of golden syrup with it's caramel-like qualities . . .\u0026nbsp; and then there is that lemon\/butter\/sugar glaze that gets soaked into the cake after baking . . .\u0026nbsp; down from the top and up from the bottom . . .\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8OPWSwWl2rE\/XxlMYkr4GGI\/AAAAAAAC-gg\/iToAeyFFq2oEWQd2E-aLVi85NMLISTZ_ACLcBGAsYHQ\/s1600\/DSCN1264.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Gingerbread Drizzle Cake\" border=\"0\" data-original-height=\"359\" data-original-width=\"400\" height=\"358\" src=\"https:\/\/1.bp.blogspot.com\/-8OPWSwWl2rE\/XxlMYkr4GGI\/AAAAAAAC-gg\/iToAeyFFq2oEWQd2E-aLVi85NMLISTZ_ACLcBGAsYHQ\/s400\/DSCN1264.JPG\" title=\"Lemon Gingerbread Drizzle Cake\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;I topped it with whipped cream to serve. Oh boy, did this go down a real treat.\u0026nbsp; With lots of snappy ginger flavours, a terrifically moist crumb, a hint of buttery lemon drizzle in the topping and then the whipped cream.\u0026nbsp; Boy oh boy.\u0026nbsp; This was quite simply fabulous.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-FLHqtWFX5ww\/XxlMi0d-O9I\/AAAAAAAC-go\/_JbCP-EyHTQzJTAeq8sHQsfhX2s1D9KCwCLcBGAsYHQ\/s1600\/DSCN1266.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Gingerbread Drizzle Cake\" border=\"0\" data-original-height=\"347\" data-original-width=\"400\" height=\"277\" src=\"https:\/\/1.bp.blogspot.com\/-FLHqtWFX5ww\/XxlMi0d-O9I\/AAAAAAAC-go\/_JbCP-EyHTQzJTAeq8sHQsfhX2s1D9KCwCLcBGAsYHQ\/s320\/DSCN1266.JPG\" title=\"Lemon Gingerbread Drizzle Cake\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAdapted from a recipe found in a cookery book entitled,\u0026nbsp; \u003Cspan style=\"font-size: large;\"\u003ERose's Heavenly Cakes,\u003C\/span\u003E for a cake called English Gingerbread.\u0026nbsp; I added a few more spices to the mix, because I like my gingerbread spicy.\u0026nbsp; You are going to love this. If you don't, I'll eat my hat. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-2DsPOB68js4\/XxlM10_FaMI\/AAAAAAAC-g0\/AqmX79d0pFgmgkrc3snjWV3Uqm6yhjA-wCLcBGAsYHQ\/s1600\/1.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Gingerbread Drizzle Cake\" border=\"0\" data-original-height=\"352\" data-original-width=\"400\" height=\"351\" src=\"https:\/\/1.bp.blogspot.com\/-2DsPOB68js4\/XxlM10_FaMI\/AAAAAAAC-g0\/AqmX79d0pFgmgkrc3snjWV3Uqm6yhjA-wCLcBGAsYHQ\/s400\/1.JPG\" title=\"Lemon Gingerbread Drizzle Cake\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon Drizzle Gingerbread Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nServes 12 to 16\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/english-gingerbread-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nA moist and spicy cake with sticky butter-lemon glaze.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n113g butter (8 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n425g golden syrup (1 1\/4 cups light corn syrup)\u003C\/div\u003E\n\u003Cdiv\u003E\n60g dark brown muscovado sugar (1\/4 cup, packed)\u003C\/div\u003E\n\u003Cdiv\u003E\n40g orange marmalade (1 heaped tablespoon)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 large free range eggs\u003C\/div\u003E\n\u003Cdiv\u003E\n160ml milk (2\/3 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n115g cake flour or unbleached all purpose flour ( 1 cup, sifted into the cup and leveled off)\u003C\/div\u003E\n\u003Cdiv\u003E\n115g whole wheat flour (1 cup, minus 1 TBS, lightly spooned into cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/2 tsp baking powder\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp cinnamon\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp ground ginger\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp baking soda\u003C\/div\u003E\n\u003Cdiv\u003E\ninch salt \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003EFor the drizzle:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n3 TBS sugar\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS lemon juice\u003C\/div\u003E\n2 TBS butter\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-IOXG9HgB8Oo\/XxlNChNXrSI\/AAAAAAAC-g8\/faAcI4Ogb9M8ETUm2RQrITqSpRfP7lj-wCLcBGAsYHQ\/s1600\/DSCN1267.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Gingerbread Drizzle Cake\" border=\"0\" data-original-height=\"358\" data-original-width=\"400\" height=\"357\" src=\"https:\/\/1.bp.blogspot.com\/-IOXG9HgB8Oo\/XxlNChNXrSI\/AAAAAAAC-g8\/faAcI4Ogb9M8ETUm2RQrITqSpRfP7lj-wCLcBGAsYHQ\/s400\/DSCN1267.JPG\" title=\"Lemon Gingerbread Drizzle Cake\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nButter an 8 by 2 inch square cake, or a 9 by 2 inch round cake and \ndust with flour, tapping out any excess.\u0026nbsp; Preheat the oven to \n160*C\/325*F. gas mark 3.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nStir together the butter, \nsyrup, sugar and marmalade over low heat in a heavy bottomed saucepan, \nuntil melted and uniform in colour.\u0026nbsp; Cool to just warm to the touch. \nWhisk in the eggs and milk.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSift together the flours, \nbaking powder, cinnamon, ginger, soda and salt.\u0026nbsp; Add the butter mixture,\n folding all together just until smooth and consistency of a thick \nsoup.\u0026nbsp; Pour into the prepared pan.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nBake for 50 to 16 \nminutes, until a toothpick inserted in the centre comes out clean and \nthe top springs back when lightly touched.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWhile the \ncake is baking make the topping. Heat together all of the topping \ningredients until the butter and sugar have both melted.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nLet\n the cake cool in the pan on a wire rack for about ten minutes.\u0026nbsp; Brush \nthe syrup over the top of the cake. Invert the cake onto a wire rack and\n brush the bottom with the remainder of the syrup.\u0026nbsp; Invert, top side up \nonto a cake plate.\u0026nbsp; To make the cake extra moist, cover with some \nplastic cling film while the cake is still hot and leave to cool.\u0026nbsp; Wrap \nup airtight and let sit overnight before cutting into squares to serve.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ENote\u003C\/b\u003E - a dollop of whipped cream on top would not go amiss.\u0026nbsp; Just saying. \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EI added: \u003C\/b\u003E1\/4 tsp each, ground cloves, ground cardamom and ground allspice.\u003Cbr \/\u003E\nJust add it when you whisk the dry ingredients together.\u0026nbsp; Heavenly bliss.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Ba6DWUo3RbU\/XxlNObg-LPI\/AAAAAAAC-hE\/TRB1T4HcXxsnDyvMI3nx8_lNeblPdB5yACLcBGAsYHQ\/s1600\/Marie-Signature-Transparent.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/1.bp.blogspot.com\/-Ba6DWUo3RbU\/XxlNObg-LPI\/AAAAAAAC-hE\/TRB1T4HcXxsnDyvMI3nx8_lNeblPdB5yACLcBGAsYHQ\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2787416284092097649\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/04\/lemon-gingerbread-drizzle-cake.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2787416284092097649"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2787416284092097649"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/04\/lemon-gingerbread-drizzle-cake.html","title":"Lemon Gingerbread Drizzle Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-lpfMT6VYdfk\/XxlLida83hI\/AAAAAAAC-f8\/LwH594iZr6s60s5pfWUbw1itHBPwZ4roQCLcBGAsYHQ\/s72-c\/1.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-943525384762425452"},"published":{"$t":"2016-12-29T04:00:00.001+00:00"},"updated":{"$t":"2020-12-28T12:11:27.447+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"},{"scheme":"http://www.blogger.com/atom/ns#","term":"glazes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ham"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pot Roasting"}],"title":{"type":"text","$t":"Gingersnap  Glazed Ham"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-EsyBTfJU3vA\/WGPLMcX0UPI\/AAAAAAAAgEg\/_nXJC2Qh-UQ_ZIIakqcBlh5pfevgkOiJgCLcB\/s1600\/DSCN0317.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-EsyBTfJU3vA\/WGPLMcX0UPI\/AAAAAAAAgEg\/_nXJC2Qh-UQ_ZIIakqcBlh5pfevgkOiJgCLcB\/w619-h640\/DSCN0317.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"619\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nGrowing up in Canada New Years always meant my mother would be cooking a Ham.\u0026nbsp; We had turkey for Thanksgiving and Christmas and we had Ham for Easter and New Years. \u0026nbsp; I don't know if there is a religious reason for this, or if it is just a family tradition, but it is something I still do.\u0026nbsp; Ham for New Years.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-5lK_XtuU4bE\/WGOyzMwBcmI\/AAAAAAAAf2I\/VcInxmlSnvYHryDi6cuHisY-D-pXtQzCwCLcB\/s1600\/DSCN0318.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-5lK_XtuU4bE\/WGOyzMwBcmI\/AAAAAAAAf2I\/VcInxmlSnvYHryDi6cuHisY-D-pXtQzCwCLcB\/s400\/DSCN0318.JPG\" width=\"395\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMy mother never did anything fancy with it.\u0026nbsp; It would be boiled and then roasted.\u0026nbsp; She usually had a bone in ham, but you never see those over here. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt would be served cold with mustard.\u0026nbsp; We would have mashed potatoes and green beans with it and a special dessert.\u0026nbsp; If we were really lucky it would be a Lemon Meringue Pie. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-gaGbIHM9PxI\/WGOyzocl-tI\/AAAAAAAAf2M\/DGuI601UdxksxN3Bg2anCX4BVvZlHOwLgCLcB\/s1600\/DSCN0319.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"624\" src=\"https:\/\/4.bp.blogspot.com\/-gaGbIHM9PxI\/WGOyzocl-tI\/AAAAAAAAf2M\/DGuI601UdxksxN3Bg2anCX4BVvZlHOwLgCLcB\/w640-h624\/DSCN0319.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI don't ever remember her glazing it.\u0026nbsp; Not ever. \u0026nbsp; I do remember seeing photographs of glazed hams in the magazines . . .\u0026nbsp; the fat glistening and cut into diamonds and crusted on the edges with a sweet sugary crust . . .\u0026nbsp; each diamond studded with a clove or a cherry.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey looked so very pretty, and tantalizingly delicious. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-Aq_27PVEnZI\/WGOzFFRxFWI\/AAAAAAAAf2Y\/lzjlE0D6X-s-bwRCTUsDOt-y8TN5OiIJQCLcB\/s1600\/DSCN0320.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"632\" src=\"https:\/\/2.bp.blogspot.com\/-Aq_27PVEnZI\/WGOzFFRxFWI\/AAAAAAAAf2Y\/lzjlE0D6X-s-bwRCTUsDOt-y8TN5OiIJQCLcB\/w640-h632\/DSCN0320.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis year I bought a boneless cooked ham.\u0026nbsp; Over here uncooked ham is called Gammon and you have to boil it before you can eat it.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHowever once it is cooked and called a ham it is always edible right out of the pack.\u0026nbsp; I like to heat it through though and glaze it.\u0026nbsp; It just makes something quite simple that little bit more special.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-3DdQk_aaJoI\/WGOzUIF4vSI\/AAAAAAAAf2o\/4zXs4FT0u-Yxxp0dP-Py-FMJc1jqRuzVgCLcB\/s1600\/DSCN0321.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"568\" src=\"https:\/\/2.bp.blogspot.com\/-3DdQk_aaJoI\/WGOzUIF4vSI\/AAAAAAAAf2o\/4zXs4FT0u-Yxxp0dP-Py-FMJc1jqRuzVgCLcB\/w640-h568\/DSCN0321.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis glaze was absolutely brilliant.\u0026nbsp; Nice and spiced with ginger, both from the gingerale and from the ginger jam, a tiny bit spicy from the Dijon mustard and tabasco, sweet also from the ginger jam and some brown sugar and a smidgen tart from the\u0026nbsp; addition of apple cider vinegar.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-A1MCE07gs4s\/WGOzQyhZc4I\/AAAAAAAAf2g\/W_KyWuVUrKIV01NiM3MzGB6nNG8Hn6zaQCLcB\/s1600\/DSCN0322.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-A1MCE07gs4s\/WGOzQyhZc4I\/AAAAAAAAf2g\/W_KyWuVUrKIV01NiM3MzGB6nNG8Hn6zaQCLcB\/w613-h640\/DSCN0322.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"613\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThose ingredients get heated together until the ginger jam melts and then all whisked together.\u0026nbsp; I cut diamonds in the ham so that some of the\u0026nbsp; mixture would go down into the ham.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;I rolled it in it all over and then I baked it in a moderate oven, basting it every ten to fifteen minutes with the glaze. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ug2hJ3Pd9vY\/WGOzfIWl0sI\/AAAAAAAAf20\/cLXsN586Bkk23reENOHg8bOOI1kyaHe-wCLcB\/s1600\/DSCN0323.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"611\" src=\"https:\/\/3.bp.blogspot.com\/-ug2hJ3Pd9vY\/WGOzfIWl0sI\/AAAAAAAAf20\/cLXsN586Bkk23reENOHg8bOOI1kyaHe-wCLcB\/w640-h611\/DSCN0323.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Now here is where it gets really special.\u0026nbsp; I crushed gingersnaps for even more ginger flavours and sprinkled them over the top of the ham and basted it again.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBaked for a short time longer it forms a nice gingery crust.\u0026nbsp; I probably basted it two more times before it was done.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-aWqr7FTrXBo\/WGOzoFDhBMI\/AAAAAAAAf28\/P_KYFkd0H0wz8EhK-OPHLANKrgVdMQ51gCLcB\/s1600\/DSCN0324.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"610\" src=\"https:\/\/2.bp.blogspot.com\/-aWqr7FTrXBo\/WGOzoFDhBMI\/AAAAAAAAf28\/P_KYFkd0H0wz8EhK-OPHLANKrgVdMQ51gCLcB\/w640-h610\/DSCN0324.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe end result was a lovely flavoured ham with a gingery crust and the juices in the roasting dish thickened up from some of the crumbs to make a sauce that was just gorgeous spooned over the warm ham.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAll in all this was a real winner!\u0026nbsp; We loved it.\u0026nbsp; Oh, I do love it when an experiment or an idea turns out to be every bit as delicious as I had envisioned it to be!\u0026nbsp; I hope you will give it a go! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-gjc43HVb7Uo\/WGOz2K6qcCI\/AAAAAAAAf3I\/Lv14CAuDyjQvj221sOu7RxZ4paZErR8zACLcB\/s1600\/DSCN0325.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"634\" src=\"https:\/\/3.bp.blogspot.com\/-gjc43HVb7Uo\/WGOz2K6qcCI\/AAAAAAAAf3I\/Lv14CAuDyjQvj221sOu7RxZ4paZErR8zACLcB\/w640-h634\/DSCN0325.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Gingersnap Glazed Ham*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6 with leftovers\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/oven-roasted-dijon-and-ginger-roasted-ham\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\nThis\n is delicious.\u0026nbsp; Simple to make. The oven does all the work.\u0026nbsp; The \nleftovers are delicious sliced and served cold with cheese and pickle.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n1 kg cooked ham (about 2 1\/4 pounds)\u003C\/div\u003E\n120ml gingerale (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n60ml apple cider vinegar (1\/4 cup)\u003C\/div\u003E\n1\/2\u0026nbsp; (454g)jar of ginger preserves (about 1\/2 cup)\u003C\/div\u003E\n2 TBS French Dijon mustard\u003C\/div\u003E\n100g soft light brown sugar\u003C\/div\u003E\ndash tabasco sauce\u003C\/div\u003E\nCrumbled gingersnaps to finish (about 6)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 180*C\/350*f\/ gas mark 4.\u0026nbsp;\u0026nbsp; Melt the ginger preserves in a\u0026nbsp; \nflameproof casserole dish large enough to hold the ham.\u0026nbsp; Add the \ngingerale, apple cider vinegar, mustard, brown sugar and tabasco sauce.\u0026nbsp;\n Whisk well together.\u0026nbsp; Cut slashes in top of the ham.\u0026nbsp; Place it into the\n casserole dish, top first and rolling it around to coat it in the \nmixture.\u0026nbsp; Roast in the preheated oven, basting every 20 minutes or so \nfor about 45 minutes.\u0026nbsp; Sprinkle the crumbled gingersnaps over top.\u0026nbsp; \nBaste again.\u0026nbsp; Roast for about 15 to 20 minutes longer, basting at least \none more time, until heated through.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nLet stand for 10 \nminutes before cutting it into thin slices and serving, with some of the\n pan juices spooned over top if desired.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ioPVSKJJXck\/WGOz_f8HnYI\/AAAAAAAAf3Y\/dijY2rIUDGk4A0iP-sfuOJulrZUTcIs9QCLcB\/s1600\/DSCN0326.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Gingersnap  Glazed Ham\" border=\"0\" height=\"331\" src=\"https:\/\/3.bp.blogspot.com\/-ioPVSKJJXck\/WGOz_f8HnYI\/AAAAAAAAf3Y\/dijY2rIUDGk4A0iP-sfuOJulrZUTcIs9QCLcB\/w640-h331\/DSCN0326.JPG\" title=\"Gingersnap  Glazed Ham\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI really do hope you will try this out.\u0026nbsp; I can promise you, you won't be sorry.\u0026nbsp; If you cannot find the ginger jam, use some orange marmalade with a tsp of ginger powder added.\u0026nbsp; It will be every bit as good.\u0026nbsp;\u0026nbsp; Happy New Year!!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cp\u003E \nThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u0026nbsp;\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003EFollow my blog with Bloglovin\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/943525384762425452\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/gingersnap-glazed-ham.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/943525384762425452"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/943525384762425452"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/gingersnap-glazed-ham.html","title":"Gingersnap  Glazed Ham"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-EsyBTfJU3vA\/WGPLMcX0UPI\/AAAAAAAAgEg\/_nXJC2Qh-UQ_ZIIakqcBlh5pfevgkOiJgCLcB\/s72-w619-h640-c\/DSCN0317.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8773224789354260187"},"published":{"$t":"2016-11-05T04:00:00.000+00:00"},"updated":{"$t":"2016-11-05T05:29:40.844+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bonfire Night"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Guy Fawkes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lemon"}],"title":{"type":"text","$t":"Sticky Ginger Lemon Drizzle Cake"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-x0mISmsMKWA\/WBy9cCbovxI\/AAAAAAAAXVQ\/du1Ys2_J0tE-BPN1qWHVCsUEHijPY6DVACLcB\/s1600\/DSCN9616.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-x0mISmsMKWA\/WBy9cCbovxI\/AAAAAAAAXVQ\/du1Ys2_J0tE-BPN1qWHVCsUEHijPY6DVACLcB\/s400\/DSCN9616.JPG\" width=\"380\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIts Bon Fire Night here in the UK.\u0026nbsp; The night when all over the country people light bonfires and shoot off fireworks to commemorate Guy Fawkes\u0026nbsp; failed attempt to blow up the Houses of Parliament in the year 1605.\u0026nbsp; You can read more about that \u003Ca href=\"https:\/\/en.wikipedia.org\/wiki\/Guy_Fawkes\" target=\"_blank\"\u003E\u003Cb\u003Ehere\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; Its also a night when people like to enjoy bonfire types of foods, like sausages (bangers), hot soups, and hearty cakes like parkin and gingerbread.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-c5nPLO6PsNk\/WBy9h3pVVPI\/AAAAAAAAXWI\/p9Sd21m3XJ8A1B7Lh4ClV19ULHZWAKH4wCEw\/s1600\/DSCN9619.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"381\" src=\"https:\/\/3.bp.blogspot.com\/-c5nPLO6PsNk\/WBy9h3pVVPI\/AAAAAAAAXWI\/p9Sd21m3XJ8A1B7Lh4ClV19ULHZWAKH4wCEw\/s400\/DSCN9619.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI thought I would make us a tasty Sticky Ginger Lemon Drizzle Cake to commemorate the night.\u0026nbsp; Its not actually one of my favourite nights to be out and about.\u0026nbsp; Mitzie gets really bothered with the fireworks and is afraid, and so we prefer to stay in and keep her company.\u0026nbsp; We do watch the fireworks from the window and its always nice to enjoy a treat while we are doing it.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-PPKiAHm35eo\/WBy9lKOuf2I\/AAAAAAAAXWI\/6ft1E5FCZvw0j9ZVsHZ3l85BOYoeXQqhgCEw\/s1600\/DSCN9620.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-PPKiAHm35eo\/WBy9lKOuf2I\/AAAAAAAAXWI\/6ft1E5FCZvw0j9ZVsHZ3l85BOYoeXQqhgCEw\/s400\/DSCN9620.JPG\" width=\"393\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis is a lovely and moist dark gingerbread type of cake, filled with lots of fiery ginger flavours \u0026nbsp; . . . there is a full 4 tsp of powdered ginger in the cake itself and it is filled with\u0026nbsp; a lemon and ginger curd filling, along with a ginger flavoured buttercream and is topped off with a sticky lemon drizzle.\u0026nbsp; I added some chopped preserved ginger on the top to add even more gingery goodness.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-OHVm8qG3Wwg\/WBy9tExK2WI\/AAAAAAAAXWI\/YMA6smyvkGw826zZNUMNLt4gJ0v0LI3UACEw\/s1600\/DSCN9621.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"299\" src=\"https:\/\/1.bp.blogspot.com\/-OHVm8qG3Wwg\/WBy9tExK2WI\/AAAAAAAAXWI\/YMA6smyvkGw826zZNUMNLt4gJ0v0LI3UACEw\/s320\/DSCN9621.JPG\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nOh boy but this is some good. \u0026nbsp; Sticky and moist. \u0026nbsp; Dare I say scrummy? \u0026nbsp; Who needs a bonfire and fireworks when you can get stuck into a tasty treat like this.\u0026nbsp; Its well worth staying home and cuddling the dog instead.\u0026nbsp;\u0026nbsp; \u003Ci\u003EAND\u003C\/i\u003E its one of those cakes that improves upon sitting.\u0026nbsp; *Nom *Nom!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNot that it will be sitting around for very long!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-gE6AyM169Zs\/WBy92iOyWWI\/AAAAAAAAXWQ\/mCBVte50quYTJqWfxuTDreoqselmAOTIwCEw\/s1600\/DSCN9628.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"390\" src=\"https:\/\/4.bp.blogspot.com\/-gE6AyM169Zs\/WBy92iOyWWI\/AAAAAAAAXWQ\/mCBVte50quYTJqWfxuTDreoqselmAOTIwCEw\/s400\/DSCN9628.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Sticky Ginger Lemon Drizzle Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 12 slices\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sticky-ginger-lemon-drizzle-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nA\n deliciously sticky ginger cake, filled with lemon curd and creamy icing\n and drizzled with a sweet\/tart lemon drizzle.\u0026nbsp; Perfect for Bon Fire \nNight.\u0026nbsp; Adapted from a BBC Good Food Recipe from several years back.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n140g butter, cut into cubes, plus extra for buttering the cake tin (2\/3 cup or 10 TBS)\u003C\/div\u003E\n300g self raising flour (2 1\/4 cup)\u003C\/div\u003E\n1 tsp bicarbonate of soda (baking soda)\u003C\/div\u003E\n4 tsp ground ginger\u003C\/div\u003E\n2 tsp mixed spice (see my side bar on the blog)\u003C\/div\u003E\n1 tsp ground cinnamon\u003C\/div\u003E\n140g soft dark brown sugar (2\/3 cup packed)\u003C\/div\u003E\n140g black treacle (5 fluid ounces)\u003C\/div\u003E\n140g golden syrup (5 fluid ounces\u003C\/div\u003E\n(Instead of the dark and golden syrups you can use 1 1\/4 cups mild molasses)\u003C\/div\u003E\n300ml whole milk (1 1\/4 cups)\u003C\/div\u003E\n1 large free range egg\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the Lemon Drizzle:\u003C\/b\u003E\u003C\/div\u003E\nthe zest and juice of one lemon\u003C\/div\u003E\n50g granulated sugar (1\/4 cup)\u003C\/div\u003E\n50g preserving sugar or crushed sugar cubes (1\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the Lemon Curd filling:\u003C\/b\u003E\u003C\/div\u003E\nabout 1\/2 jar of good lemon curd\u003C\/div\u003E\n2 balls stem ginger, diced\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the Creamy Filling:\u003C\/b\u003E\u003C\/div\u003E\n4 TBS syrup from the stem ginger jar\u003C\/div\u003E\n100g (4 ounces) cream cheese\u003C\/div\u003E\n200ml double cream (7 fluid ounces)\u003C\/div\u003E\n3 TBS icing sugar sieved\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-T5agPuWWCWc\/WBy-BYUqW9I\/AAAAAAAAXWQ\/aMH2YPLptSIrZ3vrzCbzUyUwhfZVbkQ-gCEw\/s1600\/DSCN9630.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"390\" src=\"https:\/\/1.bp.blogspot.com\/-T5agPuWWCWc\/WBy-BYUqW9I\/AAAAAAAAXWQ\/aMH2YPLptSIrZ3vrzCbzUyUwhfZVbkQ-gCEw\/s400\/DSCN9630.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 160*C\/325*F\/ gas mark 3.\u0026nbsp; Butter well and line a 8 inch round, deep cake tin with baking paper.\u0026nbsp; set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut\n the flour, soda, ginger, mixed spice, and cinnamon in a food \nprocesser.\u0026nbsp; Blitz quickly to combine, then drop in the butter and blitz \nuntil the butter has disappeared.\u0026nbsp; (Alternately you can rub the butter \nin with your finger tips.)\u0026nbsp; Put the sugar, treacle, golden syrup and \nmilk into a saucepan.\u0026nbsp; Heat over low heat to melt the sugar, stirring \nslowly.\u0026nbsp; Bring just to the boil.\u0026nbsp; Drizzle the mixture into the food \nprocessor slowly with the engine on.\u0026nbsp; Add the egg and blitz quickly just\n to combine.\u0026nbsp; Give it a few stirs with a wooden spoon to make sure it is\n well mixed.\u0026nbsp; It should be like a thick pancake bater.\u0026nbsp; Pour into the \nprepared baking tin.\u0026nbsp; Bake for 50 minutes to one hour until a toohpick \ninserted in the centre comes out clean.\u0026nbsp; Allow to cool completely in the\n tin.\u0026nbsp; (I like to leave it overnight.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhen you are ready \nto proceed, split the cake horizontally through the middle.\u0026nbsp;\u0026nbsp; Make the \ndrizzle by whisking the lemon zest and juice into the sugars.\u0026nbsp;\u0026nbsp; \nImmediately spoon over the top half of the cake and set aside to set.\u0026nbsp; \nTo make the filling ix the lemon curd with the diced ginger.\u0026nbsp;\u0026nbsp; To make \nthe icing, beat together the ginger syrup, cream cheese, cream and icing\n sugar, until thick enough to hold its shape.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace the \nbottom cake on a plate.\u0026nbsp; Spread with the lemon curd mixture.\u0026nbsp; Dollop the\n creamy icing on top and then finally sandwich with the other half of \nthe cake, drizzle side up.\u0026nbsp; Serve cut into slices.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - the unfilled cake will mature well for up to 3 to 4 days if wrapped well in baking parchment and then foil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-1m2Lu_sEKow\/WBy95nnR-RI\/AAAAAAAAXWQ\/PA1U1Iqgo7cN4d3WKzrGhFmGngt25w9CwCEw\/s1600\/DSCN9629.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"222\" src=\"https:\/\/3.bp.blogspot.com\/-1m2Lu_sEKow\/WBy95nnR-RI\/AAAAAAAAXWQ\/PA1U1Iqgo7cN4d3WKzrGhFmGngt25w9CwCEw\/s400\/DSCN9629.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nHappy Bonfire Night!\u0026nbsp; Stay safe!!\u0026nbsp; Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8773224789354260187\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/11\/sticky-ginger-lemon-drizzle-cake.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8773224789354260187"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8773224789354260187"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/11\/sticky-ginger-lemon-drizzle-cake.html","title":"Sticky Ginger Lemon Drizzle Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-x0mISmsMKWA\/WBy9cCbovxI\/AAAAAAAAXVQ\/du1Ys2_J0tE-BPN1qWHVCsUEHijPY6DVACLcB\/s72-c\/DSCN9616.JPG","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4301863243759384492"},"published":{"$t":"2016-06-21T04:00:00.000+01:00"},"updated":{"$t":"2016-06-21T04:00:55.484+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"eddingtons"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small bites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small cakes"}],"title":{"type":"text","$t":"Gingerbread Madeleines"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN7635_zpssmrg4sbb.jpg\" border=\"0\" height=\"278\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7635_zpssmrg4sbb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI recently received a new Madeleine pan and I found a lovely recipe to bake in it.\u0026nbsp; I love French Madeleines . . .\u0026nbsp; tiny little moreish shell shaped little cakes . . . rich and wonderful for dipping into hot drinks.\u0026nbsp;\u0026nbsp; I wanted to do Gingerbread ones because Todd really loves Gingerbread and I found the perfect recipe \u003Ca href=\"http:\/\/www.thekitchykitchen.com\/?recipes=\/gingerbread-madeleines-molasses-glaze\/\" target=\"_blank\"\u003E\u003Cb\u003Ehere\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7636_zpsu9esliwl.jpg\" border=\"0\" height=\"338\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7636_zpsu9esliwl.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the reasons I chose this recipe was the Molasses glaze\u0026nbsp; . . .\u0026nbsp; gingerbread and molasses are the perfect partners.\u0026nbsp;\u0026nbsp; In fact, I cannot comprehend having a gingerbread without molasses involved, but then again, perhaps that is the North American in me, and in particular the area in Canada which I come from.\u0026nbsp; The maritimes . . .\u0026nbsp; molasses is a table staple in the maritimes.\u0026nbsp; It goes with everything.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7637_zpsxyp0vdbo.jpg\" border=\"0\" height=\"396\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7637_zpsxyp0vdbo.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am trying to show you my lovely humps here. \u0026nbsp; Madeleines have humps on the bottom side . . .\u0026nbsp; or they are supposed to anyways.\u0026nbsp; Normally they have almonds in them, but this recipe didn't . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7638_zps5dv2egqm.jpg\" border=\"0\" height=\"358\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7638_zps5dv2egqm.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI got the glaze a bit too thick on some of them.\u0026nbsp; I fixed it after I realized my mistake by adding a bit more milk . . .\u0026nbsp; the thinner glaze shows off the pretty little shell markings much better.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7639_zpsodeeewew.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7639_zpsodeeewew.jpg\" width=\"378\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNicely spiced and delicious.\u0026nbsp; I will never win any prizes for presentation . . .\u0026nbsp; but don't let that put\u0026nbsp; you off.\u0026nbsp; These madeleines are gorgeous, and don't worry if you don't have a pan.\u0026nbsp; You can bake them in small cupcake pans as well.\u0026nbsp; They just won't be as pretty to look at!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN7640_zpsa1mowb8f.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7640_zpsa1mowb8f.jpg\" width=\"398\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Gingerbread Madeleines*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about\u0026nbsp; 24\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/gingerbread-madelines\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nI hope you can say moreish, because that is what these delicious little cakes are.\u0026nbsp; MOREISH!\u0026nbsp; You won't be able to eat just one!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the Cakes:\u003C\/b\u003E\u003C\/div\u003E\n9 TBS unsalted butter, browned and cooled (125g)\u003C\/div\u003E\n\u003Cdiv\u003E\n(plus extra for buttering the pans)\u003C\/div\u003E\n2 large free range eggs, at room temperature\u003Cbr \/\u003E\n2\/3 cup of granulated sugar (127g)\u003C\/div\u003E\npinch of fine sea salt\u003C\/div\u003E\n1 tsp pure vanilla extract\u003C\/div\u003E\n1 cup plus 1 TBS plain flour, plus extra for dusting the pans (140g plus 1 TBS)\u003C\/div\u003E\n1 tsp ground ginger\u003C\/div\u003E\n1 tsp ground cinnamon\u003C\/div\u003E\n1\/8 tsp ground cloves\u003C\/div\u003E\n1\/8 tsp ground nutmeg\u003C\/div\u003E\n1 tsp double acting baking powder\u003C\/div\u003E\n\u003Cb\u003EFor the glaze:\u003C\/b\u003E\u003C\/div\u003E\n1 cup icing sugar (130g) sifted\u003C\/div\u003E\n1 TBS molasses\u003C\/div\u003E\n3 TBS milk\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN7641_zpsc9g1avjb.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7641_zpsc9g1avjb.jpg\" width=\"376\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBrush\n your madeline pans with some melted butter and dust with some flour, \nshaking off any excess.\u0026nbsp; Place in the refrigerator or freezer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSift together the flour, ginger, cinnamon, cloves, nutmeg and baking powder.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace\n your eggs and sugar into the bowl of a stand mixer.\u0026nbsp;\u0026nbsp; Whisk for 5 \nminutes until thick and light coloured and they fall in a ribbon.\u0026nbsp; \n(Alternately you can do with a electric hand whisk.)\u0026nbsp; Fold in the flour,\n a little bit at a time until fully incorporated.\u0026nbsp; Drizzle in the \nbutter, a little bit at a time, also folding it in, just until it is all\n incorporated.\u0026nbsp; Cover and chill for one hour.\u0026nbsp; (Can chill for up to 12 \nhours)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp;\u0026nbsp;\u0026nbsp; \nSpoon batter into the prepared pans to fill them 2\/3 full.\u0026nbsp; (About 1 1\/2\n TBS.\u0026nbsp; Don't spread it out, it will spread in the oven.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 9 to 10 minutes, until set.\u0026nbsp; The cakes should bounce back when lightly touched with your fingertip.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile the cakes are baking whisk together the glaze ingredients until smooth.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTip\n the baked cakes onto a cooling rack.\u0026nbsp; As soon as you can handle them \ndip each cake into the glaze mixture, tilting to make sure they are \ncoated.\u0026nbsp; Return to the cooling rack to allow the glaze to set.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBest eaten on the day.\u0026nbsp; Lovely dipped into a hot drink.\u0026nbsp; Yum!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 26631_zpsvdl9sad3.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/26631_zpsvdl9sad3.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Madeleine Pan supplied to me was the Chicago Metallic Madeleine Pan.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Chicago metallic madeleine pan features 12 shell shaped cups, the classic shape for the French madeleine. Use it to create your favorite tea and dessert cakes. The non stick coating release's cakes effortlessly and clean up is a breeze.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCrafted from heavy-weight aluminised steel, which combines the durability, strength and superior heat conduction of steel with the corrosion resistance of an aluminium silicone alloy. The non stick coating allows for easy release and simple cleaning and has a 10 year warranty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChicago Metallic, founded in Chicago Illinois in 1898, use their primary expertise in providing commercial quality bakeware to offer consumers the very best in home baking performance.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe lips of the pan are reinforced with a sturdy steel rod, which is curled inside the rim, to provide additional strength and warp resistance. This pan, from the professional line, is made of heavy weight aluminised steel and is double coil-coated with non – stick Ilaflon Lifetime Resist coating. This unique coating has proven to be 10 times tougher than ordinary non-stick coatings in laboratory scrub tests. While all non-stick finishes wore after just 2,500 scrubs, the Professional Lifetime Resist Plus continued to perform after 25,000 scrubs. All items in the professional range come with a lifetime - limited warranty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo chicagometallic_spec_01_madpan_26631_zpsgpxzahur.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/chicagometallic_spec_01_madpan_26631_zpsgpxzahur.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis pan performed beautifully.\u0026nbsp; I like it much better than thesilicone ones I have been using.\u0026nbsp;\u0026nbsp; It's sturdier and clean up was a breeze.\u0026nbsp;\u0026nbsp; I would give it a ten out of ten!\u0026nbsp; You can buy it here on \u003Ca href=\"https:\/\/www.amazon.co.uk\/Chicago-Metallic-Madeleine-Pan-Cup\/dp\/B00134LXEY?ie=UTF8\u0026amp;creative=22214\u0026amp;creativeASIN=B00134LXEY\u0026amp;linkCode=df0\u0026amp;ref_=asc_df_B00134LXEY33492950\u0026amp;smid=A3P5ROKL5A1OLE\u0026amp;tag=lion0d29-21\" target=\"_blank\"\u003E\u003Cb\u003EAmazon\u003C\/b\u003E\u003C\/a\u003E, for £14.41 with free delivery.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to \u003Ca href=\"http:\/\/www.eddingtons.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EEddingtons \u003C\/b\u003E\u003C\/a\u003Efor sending this pan to me to test!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - although I was sent free product to use, any and all opinions are my own. I was not required to write a positive review.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7643_zpsey9ylqup.jpg\" border=\"0\" height=\"398\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7643_zpsey9ylqup.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you will give these lovely little cakes a go!\u0026nbsp; Bon Appetit! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4301863243759384492\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/06\/gingerbread-madeleines.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4301863243759384492"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4301863243759384492"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/06\/gingerbread-madeleines.html","title":"Gingerbread Madeleines"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1807365416762417139"},"published":{"$t":"2016-04-10T04:00:00.000+01:00"},"updated":{"$t":"2016-04-10T04:00:00.188+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Mrs Keller's Gingerbread"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN5639_zpslfpaiqvl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5639_zpslfpaiqvl.jpg\" height=\"380\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOn the surface this gingerbread might look quite unremarkable . . . but this is one case where you would be mistaken in thinking this gingerbread isn't great!\u0026nbsp;\u0026nbsp; The recipe is copied out in my handwriting and sitting my blue binder on a page which is splattered with years of use.\u0026nbsp; I cannot tell you who Mrs Keller is, but I can tell you that she makes e\u003Ci\u003Excellent \u003C\/i\u003Egingerbread!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5640_zps4qzvtgor.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5640_zps4qzvtgor.jpg\" height=\"400\" width=\"386\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIts dark and moist and quite spicy.\u0026nbsp; If you are not fond of a lot of spice, you can cut back on the ginger somewhat.\u0026nbsp; Myself, I love ginger and kept it as it is.\u0026nbsp; It does mellow out after a day or two.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5641_zpscllehraj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5641_zpscllehraj.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think out of all the cakes in the world, if I could only pick one . . .\u0026nbsp; I might pick this one.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN5642_zps1lmfrioj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5642_zps1lmfrioj.jpg\" height=\"380\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe like it served warm and topped with scoops of cold vanilla ice cream.\u0026nbsp; I like to let it sit a while and let the ice cream melt down on it a bit.\u0026nbsp; Lemon sauce also goes very well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5643_zpszj41xtqa.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5643_zpszj41xtqa.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIts also pretty special sliced into thin slices when cold and served with a nice hot cup of tea.\u0026nbsp; I like to spread it with softened butter in that case.\u0026nbsp; Gingerbread spread with butter is really good.\u0026nbsp; This is also really fabulous when served with a nice tall glass of cold milk!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN5644_zpsan0rc5yk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5644_zpsan0rc5yk.jpg\" height=\"400\" width=\"383\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have even found myself wondering on occasion what it would be like crumbled up and dried out and then served like cereal in a bowl with some milk\u0026nbsp; . . .\u0026nbsp; or dare I suggest is\u0026nbsp; . . .\u0026nbsp; cream.\u0026nbsp; Oh, I know\u0026nbsp; . . .\u0026nbsp; I am a naughty foodie.\u0026nbsp; In any case I do hope you will give it a go!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPS -\u0026nbsp; The smell of it baking will drive you crazy with the desire to eat gingerbread NOW!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5645_zpspqvyuvrv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5645_zpspqvyuvrv.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Mrs Keller's Gingerbread*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one 9 by 13 inch pan, serving 12\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mrs-keller-s-gingerbread\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nThis\n recipe dates back to 1905.\u0026nbsp;\u0026nbsp; Copied onto a page that is well spattered \nwith use.\u0026nbsp;\u0026nbsp; How can you resist . . .\u0026nbsp; the smell when it is baking is \npure heaven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n125g of butter, softened (1\/2 cup)\u003C\/div\u003E\n190g of sugar (1 cup)\u003C\/div\u003E\n225ml of black strap molasses (1 cup)\u003C\/div\u003E\n(I use a mix of regular molasses and dark treacle)\u003C\/div\u003E\n2 large free range eggs, beaten\u003C\/div\u003E\n330g of plain flour (2 1\/2 cups)\u003C\/div\u003E\n1 TBS ground ginger\u003C\/div\u003E\n1 tsp ground cinnamon\u003C\/div\u003E\n1 tsp ground cloves\u003C\/div\u003E\n225ml boiling water\u003C\/div\u003E\n2 tsp bicarbonate of soda (baking soda)\u003C\/div\u003E\nTo serve\u003C\/div\u003E\nSweetened Whipped Cream\u003Cbr \/\u003E\n(Or ice cream)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN5647_zpsemlewytj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5647_zpsemlewytj.jpg\" height=\"400\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a 9 by 13 inch pan really well.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCream\n together the butter and sugar until light and fluffy.\u0026nbsp; Beat in the \nmolasses until well combined.\u0026nbsp; Beat in the eggs, one at a time.\u0026nbsp;\u0026nbsp; Sift \ntogether the flour, ginger, cinnamon and cloves.\u0026nbsp; Stir this in to \ncombine well.\u0026nbsp;\u0026nbsp; Stir the soda into the boiling water and stir this into \nthe cake batter to thorougly combine.\u0026nbsp; Pour into the prepared pan.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5648_zps95cl2h4c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5648_zps95cl2h4c.jpg\" height=\"371\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake\n for 45 to 50 minutes, until well risen and a toothpick inserted in the \ncentre comes out clean.\u0026nbsp; Cool in a pan on a wire rack for about 5 to 10 \nminutes before cutting into squares to serve.\u0026nbsp; Lovely served warm, but \nalso nice sliced and served cold and spread with softened butter.\u0026nbsp; \nYummo!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5650_zpslivdeqgf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5650_zpslivdeqgf.jpg\" height=\"370\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit!! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1807365416762417139\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/mrs-kellers-gingerbread.html#comment-form","title":"18 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1807365416762417139"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1807365416762417139"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/mrs-kellers-gingerbread.html","title":"Mrs Keller's Gingerbread"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"18"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2632290971733331532"},"published":{"$t":"2015-04-05T04:00:00.000+01:00"},"updated":{"$t":"2015-04-05T06:42:46.759+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"}],"title":{"type":"text","$t":"Ginger Cheesecake Squares"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo 990c4f4e84495d8bd49e6e5808bff1b21_zps9qk8heot.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Blog%20Thingies\/990c4f4e84495d8bd49e6e5808bff1b21_zps9qk8heot.jpg\" height=\"400\" width=\"399\" \/\u003E\n\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say up front that one of my absolute favourite flavours has to be ginger.  I love it in any way shape or form.  It's wonderful, dried and powdered . . . and sprinkled into spicy cake and cookie batters.  I love it freshly grated . . . and cooked up into wonderfully fragrant stir fries and sauces.  I also like to make a delicious lemon and ginger tea with the fresh ginger root.  (It's just wonderful steepedin boiling water, along with the juice and zest of half a lemon . . . and then served with a bit of honey and a great cure all for when you have the sniffles . . .)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/candiedginger.jpg\" style=\"height: 223px; width: 367px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love to eat it candied, well . . .\u003Ci\u003E  just \u003C\/i\u003Elike it was candy!   You can keep your sour coated candies . . . I'll choose a nice firey piece of candied ginger over them any day of the week!  Candied ginger and chocolate??  It's a marriage made in heaven . . . especially when coated in \u003Ci\u003Edark\u003C\/i\u003E chocolate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also love it preserved in syrup.  I keep a jar or two of those tasty sweet and spicy nuggets in my larder at all times . . .  just waiting to be used in a recipe or two, and I often glaze my cooked carrots with a mixture of butter and a teaspoon or two of the delicious syrup from the jar.  Have you ever tried the syrup spooned over vanilla ice cream?\u003Cb\u003E  FABULOUSLY \u003C\/b\u003Edelish!  Trust me . . . and add a few chopped bits of the ginger as well.  You'll thank me for it, yes . . .  you\u003Cspan style=\"font-size: 130%;\"\u003E \u003Cspan style=\"font-size: 180%;\"\u003Ewill!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Gingercheesecakesquares002.jpg\" style=\"height: 446px; width: 389px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'm happy to say that ginger is a real favourite flavour of my Todd's as well.  Something that we can obsess over and share together.  It's a wonderful thing!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Gingercheesecakesquares00001.jpg\" style=\"height: 379px; width: 379px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI made these tasty cheesecake squares as a dessert for our Easter Dinner.\u0026nbsp; it's light, refreshing and most delicious. It's also very easy to put together.\u0026nbsp; I think you're going to love it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Gingercheesecakesquares0001.jpg\" style=\"height: 368px; width: 368px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Ginger Cheesecake Squares*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12 squares\u003Cbr \/\u003E\n\u003Cspan style=\"color: #330000;\"\u003E\u003Cb\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/ginger-cheesecake-squares\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nImagine a smooth and creamy cheesecake stogged full of tiny bits of candied ginger, floating atop a crisp base created from crushed gingernut biscuits.  Top the whole thing with some sweetened whipped cream and more candied ginger and you have a wonderfully refreshing summer dessert, fit for a king, or at least the king of my castle at any rate!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the crust:\u003Cbr \/\u003E\n200g ginger flavoured biscuits, finely crushed\u003Cbr \/\u003E\n60g unsalted butter, melted\u003Cbr \/\u003E\n1\/2 tsp ground cinnamon\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the filling:\u003Cbr \/\u003E\n500g (2 large containers) of cream cheese (Philadelphia)\u003Cbr \/\u003E\n124 ml (1\/2 cup) golden syrup\u003Cbr \/\u003E\n2 TBS caster sugar (superfine)\u003Cbr \/\u003E\n2 large eggs, lightly beaten\u003Cbr \/\u003E\n1\/4 cup finely chopped candied ginger\u003Cbr \/\u003E\n125 ml (1\/2 cup) whipping cream, lightly whipped\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the topping:\u003Cbr \/\u003E\n125ml (1\/2 cup) whipping cream\u003Cbr \/\u003E\n2 tsp caster sugar\u003Cbr \/\u003E\n1\/4 cup candied ginger, thinly sliced\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat the oven to 170*C\/325*F.  Lightly grease a 9 inch square baking tin and line with some baking paper, leaving the paper hanging over the edges so as to make the squares easier to lift out when you go to serve it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine the biscuit crumbs for the crust, along with the butter and cinnamon.  Press into the base of the tin.  Pop into the refrigerator to chill for 30 minutes, or until firm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeat the cream cheese, golden syrup and sugar for the filling with an electric whisk until light and fluffy.  Beat in the eggs, one at a time, beating well after each addition.  Fold in the ginger and the lightly whipped cream.  Pour over the base.  Bake in the heated oven for about 25 minutes, or until just set.  Turn off the oven heat and allow to cool in the oven, with the door propped slightly ajar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeat the cream for the topping together with the sugar, until soft peaks form.  Spread over the cooled cheeesecake base.  Pop into the refrigerator and chill for several hours before serving.  To serve, cut into squares and top each square with some of the sliced candied ginger.  Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:  By large I mean the 8 ounce containers of philadelphia!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2632290971733331532\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/ginger-cheesecake-squares.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2632290971733331532"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2632290971733331532"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/ginger-cheesecake-squares.html","title":"Ginger Cheesecake Squares"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2617103908243745012"},"published":{"$t":"2014-12-17T04:00:00.000+00:00"},"updated":{"$t":"2014-12-17T04:00:00.633+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"}],"title":{"type":"text","$t":"Christmas Ginger Cake"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_8511_zps81e37468.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8511_zps81e37468.jpg\" height=\"377\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI don't know what it is about Christmas and Ginger, but the two just go together like peas and carrots!\u0026nbsp; What would Christmas be without gingerbread men or a lovely ginger cake, especially when you are talking a ginger cake with full on ginger flavours like this one! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_8510_zps26ee9307.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8510_zps26ee9307.jpg\" height=\"378\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI would so love one of those nordic pans that are a whole bunch of little village houses. \u0026nbsp; I am sure this gingerbread would be so cute baked that way . . .\u0026nbsp; what a great centre piece that would be!\u0026nbsp; You almost wouldn't want to eat it! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8512_zps242d5e61.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8512_zps242d5e61.jpg\" height=\"400\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe smell when this cake is baking is just heavenly.\u0026nbsp;\u0026nbsp; It smells like what you want Christmas to smell like . . .\u0026nbsp; warm, and spicy and just plain festive!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8513_zps3c62b7f0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8513_zps3c62b7f0.jpg\" height=\"373\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's everything you want a great gingerbread cake to be. \u0026nbsp; Dense. \u0026nbsp; Moist. \u0026nbsp; Fragrant. \u0026nbsp; Spicy.\u0026nbsp; Dark. \u0026nbsp; You don't need any other garnish other than a dusting of icing sugar snow . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8517_zps80479566.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8517_zps80479566.jpg\" height=\"400\" width=\"397\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI\u0026nbsp; used my cathedral bundt pan to bake this in because I wanted a dramatic effect, but you can use a plain bund pan as well.\u0026nbsp; It's all a matter of what look you want to create.\u0026nbsp;\u0026nbsp; This pan suited my purpose perfectly.\u0026nbsp; Do bake this cake.\u0026nbsp;\u0026nbsp; If you like Gingerbread . . .\u0026nbsp; you will LOVE this cake, I guarantee.\u0026nbsp;\u0026nbsp; All you need on the side is some softly whipped cream, or some ice cream.\u0026nbsp; Splendid!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8515_zps4b77bd01.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8515_zps4b77bd01.jpg\" height=\"396\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Christmas Gingerbread Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one bundt cake, serving 16\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/christmas-gingerbread-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA beautifully moist and spicy gingerbread cake, perfect for the holidays!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n420g of plain flour (3 cups)\u003C\/div\u003E\n1 TBS plus 1 tsp ground ginger\u003C\/div\u003E\n1 tsp ground cinnamon\u003C\/div\u003E\n1\/2 tsp ground cloves\u003C\/div\u003E\n1\/4 tsp ground cardamom\u003C\/div\u003E\n1\/4 tsp salt\u003C\/div\u003E\n225g of butter, room temperature (1 cup)\u003C\/div\u003E\n110g of soft light brown sugar (1\/2 cup)\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n225ml of molasses (1 cup)\u003C\/div\u003E\n(can use half dark treacle and half golden syrup)\u003C\/div\u003E\n2 tsp bicarbonate of soda (baking soda)\u003C\/div\u003E\n225ml of boiling water (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\nIcing sugar to dust\u003C\/div\u003E\n\u003Cdiv\u003E\nWhipped cream to serve (optional)\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_8518_zps9af13cda.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8518_zps9af13cda.jpg\" height=\"386\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Thoroughly grease a bundt pan and\n lightly dust it with flour, shaking out any excess.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift the flou rinto a bowl along with the ginger, cinnamon, cloves, cardamom and salt.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCream\n the butter and sugar together until light and fluffy, scraping down the\n sides of the bowl several times.\u0026nbsp; Beat in the egg.\u0026nbsp;\u0026nbsp; Stir in the \nmolasses to combine.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDissolve the soda in the boiling water.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_8519_zps6eedca4b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8519_zps6eedca4b.jpg\" height=\"366\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003C\/div\u003E\nAdd\n the flour mixture to the butter mixture in three lots, alternateing \nwith the boiling water\/soda mixture in two lots, beginning and ending \nwith flour.\u0026nbsp; Spoon evenly into the prepared bundt pan.\u0026nbsp;\u0026nbsp; Bake for 40 to \n50 minutes, or until the top springs back when lightly touched and a \ntoothpick inserted in the centre comes out clean.\u0026nbsp;\u0026nbsp; Allow to cool in the\n pan for 10 to 15 minutes before turning out onto a wire rack to cool \ncompletely.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDust with icing sugar to serve.\u0026nbsp; Whipped cream goes mighty nice!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2617103908243745012\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/12\/christmas-ginger-cake.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2617103908243745012"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2617103908243745012"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/12\/christmas-ginger-cake.html","title":"Christmas Ginger Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7736790456897775796"},"published":{"$t":"2014-08-24T04:00:00.000+01:00"},"updated":{"$t":"2014-08-25T16:52:16.529+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookies and bars"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Dark Chocolate Drizzled Ginger Butter Cookies"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_6748_zpsc18440cc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6748_zpsc18440cc.jpg\" height=\"362\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI don't mind admitting it.\u0026nbsp; I'm having a kind of a blah day.\u0026nbsp;\u0026nbsp; I think everyone has days like that from time to time.\u0026nbsp; It's like I'm running on empty today and my battery just feels low . . .\u0026nbsp; low . . .\u0026nbsp; low.\u0026nbsp; I am totally lacking in energy and inspiration.\u0026nbsp; Totally.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6749_zpsdf818c64.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6749_zpsdf818c64.jpg\" height=\"362\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Todd says I get up too early in the morning.\u0026nbsp; I wake up every morning about 5:30.\u0026nbsp; It doesn't seem to matter what time I go to sleep.\u0026nbsp;\u0026nbsp; I just wake up at that same time.\u0026nbsp; It's a good thing I do though because if I didn't I wouldn't have enough time to get everything done in a day that I want and need to get done.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6750_zpsd4ebb4ed.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6750_zpsd4ebb4ed.jpg\" height=\"360\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere just are not enough hours in the day.\u0026nbsp; This morning I made these cookies, and a cake to take to the church barbeque and I also made some hot sandwiches. \u0026nbsp; Now it's going on for supper time and I can't be asked. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6751_zpsf7731f12.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6751_zpsf7731f12.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDo you ever get like that?\u0026nbsp;\u0026nbsp; Just totally lacking in everything?\u0026nbsp; Nothing you can put your finger on, but . . .\u0026nbsp; everything just seems to be dull and lacklustre.\u0026nbsp; Not even these cookies perked me up, and that is saying something.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6752_zps68573c26.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6752_zps68573c26.jpg\" height=\"400\" width=\"396\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCoz they're fabulous cookies. \u0026nbsp; Buttery.\u0026nbsp; Crisp. \u0026nbsp; Stogged full of lovely sweet little nuggets of candied ginger . . .\u0026nbsp; slathered in a thick drizzle of melted dark chocolate.\u0026nbsp; Maybe I'll feel better tomorrow. \u0026nbsp; We shall just have to wait and see I guess.\u0026nbsp; I suppose every day can't be totally inspiring . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6755_zps1441c28b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6755_zps1441c28b.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Dark Chocolate Drizzled Ginger Butter Cookies*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nmakes a couple dozen\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/dark-chocolate-drizzled-ginger-butter-cookies\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nButter, crisp and rendolent of lovely sweet and spiced ginger flavours, accented by a dark chocolate drizzle.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n225g of butter, softened (1 cup)\u003C\/div\u003E\n110g of caster sugar (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\nfew drops of ginger extract\u003C\/div\u003E\n275g of plain flour (scant 2 cups, sifted)\u003C\/div\u003E\n4 TBS finely chopped candied ginger\u003C\/div\u003E\n50g of melted dark chocolate ( 2 ounces)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven\u0026nbsp; to 170*C\/325*F\/ gas mark 3.\u0026nbsp; LIne a large baking sheet with baking paper.\u003C\/div\u003E\nCream\n together the butter, extract and sugar until light and fluffy.\u0026nbsp; Beat in\n the flour and stir in the ginger bits.\u0026nbsp; Roll into walnut sized balls.\u0026nbsp; \nPlace a few inches apart on the prepared baking sheet.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPress down \nwith a fork.\u0026nbsp; Bake for 13 to 15 minutes until light golden brown and \njust firm on top.\u0026nbsp;\u0026nbsp; Leave on baking sheet to cool for five minutes \nbefore transferring to a wire rack to finish cooling.\u003C\/div\u003E\nDrizzle the tops decoratively with melted chocolate.\u0026nbsp;\u0026nbsp; Allow to set prior to storing in an airtight container."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7736790456897775796\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/dark-chocolate-drizzled-ginger-butter.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7736790456897775796"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7736790456897775796"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/dark-chocolate-drizzled-ginger-butter.html","title":"Dark Chocolate Drizzled Ginger Butter Cookies"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5718125698832632177"},"published":{"$t":"2013-03-20T04:00:00.001+00:00"},"updated":{"$t":"2021-06-03T12:26:21.641+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Frostings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Lime Frosted Double Ginger Cake"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Lime Frosted Double Ginger Cake\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5512_zps719bab53.jpg\" title=\"Lime Frosted Double Ginger Cake\" width=\"618\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDo you like Ginger as much as I like Ginger?   I sure hope so, for today I'm going to show you one of the nicest ginger cakes you could ever want to bake and eat!\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWith this tasty cake you get a double\u0026nbsp; hit of ginger flavor . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lime Frosted Double Ginger Cake\" border=\"0\" height=\"573\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5516_zps64fca22a.jpg\" title=\"Lime Frosted Double Ginger Cake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe first coming from a full tablespoon of finely grated fresh ginger-root . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Lime Frosted Double Ginger Cake\" border=\"0\" height=\"576\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5517_zps97e3066e.jpg\" title=\"Lime Frosted Double Ginger Cake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe second coming from 2 tablespoons of finely chopped stem ginger in syrup . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Lime Frosted Double Ginger Cake\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5518_zps608024c4.jpg\" title=\"Lime Frosted Double Ginger Cake\" width=\"611\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do confess, I add an additional whammy of 1 tablespoon of syrup from the jar of stem ginger . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lime Frosted Double Ginger Cake\" border=\"0\" height=\"597\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5519_zps29b67989.jpg\" title=\"Lime Frosted Double Ginger Cake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAll three add up to one very delicious cake.\u0026nbsp; Spicy and gingery, but in a nice way.\u0026nbsp; It doesn't smack you in the face, but you know that it's there . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lime Frosted Double Ginger Cake\" border=\"0\" height=\"541\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5520_zps87c26d46.jpg\" title=\"Lime Frosted Double Ginger Cake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is an incredibly moist cake . . . brown sugar makes it so, and when you combine that snap of ginger, with that moist texture and a moreish lime flavored cream cheese frosting, you have a real winner.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Lime Frosted Double Ginger Cake\" border=\"0\" height=\"536\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5521_zps4c1d32dd.jpg\" title=\"Lime Frosted Double Ginger Cake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is the cake that will have you getting up at 2 o'clock in the morning to sample just one more tiny sliver . . . it's a real favourite in this house and I am sure it will become a favourite in yours as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Lime Frosted Double Ginger Cake\" border=\"0\" height=\"626\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5511_zps5d8eee59.jpg\" title=\"Lime Frosted Double Ginger Cake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Lime Frosted Double Ginger Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 8 to 10 servings\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lime-frosted-double-ginger-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis smells heavenly when baking.\u0026nbsp;\u0026nbsp; Refreshingly delicious and moist, with a fabulously creamy lime cream cheese frosting.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n250g of butter, chopped (1 cup, plus 1 1\/2 TBS)\u003Cbr \/\u003E\n110g soft light brown sugar (1\/2 cup packed firmly)\u003Cbr \/\u003E\n175g golden syrup (1\/2 cup)\u003Cbr \/\u003E\n1 TBS ginger syrup from a jar of preserved ginger\u003Cbr \/\u003E\n1 TBS finely grated fresh ginger-root\u003Cbr \/\u003E\n(I use my fine micro plane grater)\u003Cbr \/\u003E\n150g of plain flour (1 1\/2 cup)\u003Cbr \/\u003E\n150g of self raising flour (1 1\/2 cup)\u003Cbr \/\u003E\n1\/2 tsp bicarbonate of soda\u003Cbr \/\u003E\n2 large free range eggs, room temperature and whisked lightly\u003Cbr \/\u003E\n185ml of whole milk (3\/4 cup)\u003Cbr \/\u003E\n2 TBS finely chopped stem ginger, preserved in syrup\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the frosting:\u003Cbr \/\u003E\n250g of cream cheese at room temperature (1 8 ounce pack)\u003Cbr \/\u003E\n60g of butter, softened (4 1\/2 TBS)\u003Cbr \/\u003E\n185g sifted icing sugar (1 1\/2 cups)\u003Cbr \/\u003E\n2 tsp finely grated lime zest\u003Cbr \/\u003E\n1 TBS fresh lime juice\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo decorate:\u003Cbr \/\u003E\nfinely grated lime zest\u003Cbr \/\u003E\nchopped stem ginger in syrup\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lime Frosted Double Ginger Cake\" border=\"0\" height=\"536\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5524_zps882c46dd.jpg\" title=\"Lime Frosted Double Ginger Cake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a round 8 inch deep cake \ntin.\u0026nbsp; Line the bottom with non stick baking paper.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut\n the butter, syrups, and brown sugar into a sauce pan.\u0026nbsp; Cook and stir \nover low heat until the butter is melted and the sugar has dissolved and\n is no longer gritty.\u0026nbsp; Stir in the grated ginger-root and set aside to \ncool to lukewarm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift the flours together into a large bowl \nalong with the bicarbonate of soda.\u0026nbsp; Stir in the butter mixture, along \nwith the milk and beaten eggs.\u0026nbsp; Fold together to combine with a large \nmetal spoon.\u0026nbsp; Stir in the chopped stem ginger and pour the batter into \nthe prepared pan.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 1 hour to 1 hour and ten minutes until\n the cake is firm to the touch and a toothpick inserted in the centre \ncomes out clean.\u0026nbsp; Allow to cool in the tin for about ten minutes before \ncarefully inverting onto a plate and then inverting it again onto a wire\n rack to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the frosting beat all of the ingredients together until smooth and well combined.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCarefully\n cut the cake into three equal layers.\u0026nbsp; Place one layer onto a serving \nplate.\u0026nbsp; Top with one third of the frosting.\u0026nbsp; Top with the middle layer.\u0026nbsp;\n Spread with another third of the frosting.\u0026nbsp; (Just frost the middles, \nnot the sides.)\u0026nbsp; Top with the final cake layer and the remaining \nfrosting.\u0026nbsp; Sprinkle with extra lime zest and chopped ginger.\u0026nbsp;\u0026nbsp; Cut into \nwedges to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStore in the refrigerator, but allow to come to room temperature to serve.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cimg alt=\"Lime Frosted Double Ginger Cake\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5512_zps719bab53.jpg\" title=\"Lime Frosted Double Ginger Cake\" width=\"618\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com\u0026nbsp;\u003C\/span\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cspan style=\"box-sizing: border-box; color: #ef9d87; text-align: justify;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5718125698832632177\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/03\/lime-frosted-double-ginger-cake.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5718125698832632177"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5718125698832632177"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/03\/lime-frosted-double-ginger-cake.html","title":"Lime Frosted Double Ginger Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8961377297520208178"},"published":{"$t":"2012-10-20T04:00:00.086+01:00"},"updated":{"$t":"2023-02-23T21:16:49.169+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"}],"title":{"type":"text","$t":"Fairy Gingerbread Biscuits (Cookies)"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Fairy Gingerbread Biscuits\" height=\"622\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/Fairygingerbread.jpg\" title=\"Fairy Gingerbread Biscuits\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nWhat is as light as air . . . as thin as a fairy's wings . . . and as crisp as an autumn day???  Fairy Gingerbread Biscuits, of course!!\u0026nbsp;\n\n\n\n\n\u003Ci\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/i\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThese biscuits are incredibly addictive . . . almost dangerous to have around.\u0026nbsp; They are just loaded with lots of gingerbread flavor,\u0026nbsp; with plenty of snap, using both ground ginger and freshly grated ginger-root.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis is a recipe that I adapted from a book that I had in the UK which had all of the recipes in it from \u003Cb\u003E\u003Ca href=\"https:\/\/keeprecipes.com\/recipe\/howtocook\/fairy-gingerbread-cookies-recipe\" rel=\"nofollow\" target=\"_blank\"\u003ECooks Country\u003C\/a\u003E\u003C\/b\u003E. I no longer have the book so I cannot give you the exact title of the book. It got left in the UK along with all my other books.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Fairy Gingerbread Biscuits\" height=\"600\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_2381.jpg\" title=\"Fairy Gingerbread Biscuits\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nHeating the ground ginger in a skillet until it becomes fragrant increases it's potency and adds to the deliciousness.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI have always done that when I am making Mexican food, toast the spices in a skillet first . . . and it just makes sense that it would add flavor when using warm baking spices as well.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EJust be careful not to burn them.\u0026nbsp; Heat them in a dry skillet over a moderate heat until they become very fragrant. That's all, no longer.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Fairy Gingerbread Biscuits\" height=\"600\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_2383.jpg\" title=\"Fairy Gingerbread Biscuits\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI always grate the fresh ginger-root using my micro-plane grater.\u0026nbsp; It does the perfect, fuss free job and in quick time\u003Ci\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/i\u003Etoo.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI also do garlic that way.\u0026nbsp; I have two micro-plane graters. One that I use for garlic and one that I use for everything else.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"590\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_2362.jpg\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nA mixture of pure vanilla and orange essences heighten the lovely flavor of the ginger, creating a beautifully flavored taste treat.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOrange is a flavor that goes so well with ginger bakes.\u0026nbsp; I sometimes add it to my gingerbread, or even to my gingersnaps. Try it next time you make some. You will see what I mean!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cimg alt=\"Fairy Gingerbread Biscuits\" height=\"546\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_2350.jpg\" title=\"Fairy Gingerbread Biscuits\" width=\"640\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf you have all of your ingredients at room temperature and you will find that this batter mixes together really quickly and easily.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt is a bit of a faff to spread it out as thin as I do . . . but trust me when I tell you that every second of faff is worth the trouble.\u0026nbsp; The thinner the better and the crisper.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EMy \u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2015\/04\/elizabeths-gingersnaps.html\" rel=\"nofollow\" target=\"_blank\"\u003EMIL's Gingersnaps\u003C\/a\u003E are done in much the same way.\u0026nbsp; Thin, crisp and very moreish. You could easily eat half of them in one go.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Fairy Gingerbread Biscuits\" height=\"586\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_2358.jpg\" title=\"Fairy Gingerbread Biscuits\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThe end result is a biscuit that is airy and light and oh-so-crisp . . . crunchy, and quite \u003Ci\u003Equite\u003C\/i\u003E irresistible.\u0026nbsp; Very, very moreish.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; I enjoyed mine with a cup of my favorite Blood Orange herbal tea . . . deliciously dunkable and quite tasty.\u0026nbsp; These are very easy biscuits to snuffle down without a second thought!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Fairy Gingerbread Biscuits\" height=\"626\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_2360.jpg\" title=\"Fairy Gingerbread Biscuits\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nDelicious with a warm cuppa for elevensies . . . for afternoon tea break . . . and for munching on when you just want something sweet to soothe your senses.\u003Ci style=\"font-weight: bold;\"\u003E\u0026nbsp; \u003C\/i\u003EOr for a Hobbit's second breakfast.\u0026nbsp; \u003Ci style=\"font-weight: bold;\"\u003E\u0026nbsp;\u003C\/i\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThese are the perfect treat to bake on a sunny and warm Indian Summer's afternoon.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cimg alt=\"Fairy Gingerbread Biscuits\" height=\"611\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_2351.jpg\" title=\"Fairy Gingerbread Biscuits\" width=\"640\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Fairy Gingerbread Biscuits*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes about 5 dozen\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/fairy-gingerbread-biscuits\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs\n light as air, and as thin as a fairy's wings . . . deliciously spiced \nand as crisp as an autumn day.\u0026nbsp; In other words, fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 1\/2 tsp ground ginger\u003Cbr \/\u003E\n75g plus 2 TBS plain flour (3\/4 cup + 2 TBS)\u003Cbr \/\u003E\n1\/2 tsp bicarbonate of soda\u003Cbr \/\u003E\n1\/4 tsp salt\u003Cbr \/\u003E\n72g of unsalted butter, softened (5 TBS)\u003Cbr \/\u003E\n100g plus 1 TBS soft light brown muscovado sugar (1\/2 cup + 1TBS)\u003Cbr \/\u003E\n4 tsp grated fresh ginger-root\u003Cbr \/\u003E\n1\/2 tsp pure vanilla extract\u003Cbr \/\u003E\n1\/4 tsp orange extract\u003Cbr \/\u003E\n60ml of whole milk, at room temperature (1\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Fairy Gingerbread Biscuits\" height=\"613\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_2345.jpg\" title=\"Fairy Gingerbread Biscuits\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nPreheat\n the oven to 160*C\/325*F\/ gas mark 3.\u0026nbsp; Have ready 2 large\u0026nbsp; flat baking \nsheets.\u0026nbsp; You will be working on the bottoms of the trays.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ETurn the baking trays upside down and spray them with a bit of non \nfat cooking spray.\u0026nbsp; Tear off a couple of sheets of baking paper, and press these onto the cooking \nspray on the baking sheet. Set aside.\u0026nbsp; (You will be baking on them upside down.)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd\n the ground ginger to a small skillet.\u0026nbsp; Heat over medium heat until it \nbecomes very fragrant.\u0026nbsp; Remove from the heat and stir together with the \nflour, bicarbonate of soda and salt.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nCream the butter together in a bowl with the sugar, until light and fluffy.\u0026nbsp; Beat in the fresh ginger-root.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nStir\n together the milk and flavorings.\u0026nbsp; Add the milk to the creamed mixture \nalternately with the flour mixture, making 3 dry additions and 2 wet, beginning and ending with the flour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDivide\n the batter in half. Using a pastry scraper or a small offset \nspatula, spread the batter out onto the prepared baking sheet, covering the parchment paper.\u0026nbsp; The batter will be very thin.\u0026nbsp; This is a bit fiddly, but\n it is well worth the extra time it takes to get it right.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake, \none sheet at a time on the middle oven rack,\u0026nbsp; until deep golden brown, \nfor 16 to 20 minutes. (Turn the sheet around halfway through the baking \ntime.)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ERemove from the oven and immediately score into rectangles with a\n pizza cutter or a very sharp knife.\u0026nbsp; Allow to cool completely before \ncarefully separating the cookies along the scored lines.\u0026nbsp; Store in an \nairtight container.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EBetcha can't eat just one!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8961377297520208178\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/10\/fairy-gingerbread-biscuits.html#comment-form","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8961377297520208178"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8961377297520208178"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/10\/fairy-gingerbread-biscuits.html","title":"Fairy Gingerbread Biscuits (Cookies)"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"14"}}]}});