Gingerbread Tea Loaf – This pretty recipe for Gingerbread Tea Loaf is over 70 years outdated, and has been featured in quite a few Be-Ro cookbooks.
Excellent for Bonfire Night time or Winter Tea Tray Supper
This pretty recipe for Gingerbread Tea Loaf is over 70 years outdated, and has been featured in quite a few Be-Ro cookbooks.
I made it from the twenty sixth version, which was my late mom’s e book. She all the time had this little e book out, and baked from it all the time.
Within the unique recipe for Gingerbread, which I’ve shared beneath, the Be-Ro e book suggests you bake this in a “greased dripping tin”
I assume {that a} dripping tin is what we’d name a roasting tin, which you bake conventional Yorkshire Puddings or roast meats.
My grandmother had a dripping pot subsequent to the outdated vary she had in her cottage – it was earthenware, and was all the time filled with meat drippings.
Bread and dripping was an everyday breakfast or late supper dish, which all of us liked. We used to spead it straight from the jar, on to thick slices of do-it-yourself bread.
However again to my recipe for Gingerbread Tea Loaf. As an alternative of baking this in a roasting tray, I made mine in a loaf tin, within the fashion of a tea loaf.
It baked superbly within the loaf tin, which provides you slices slightly than squares or chunks of gingerbread.
Serve this old style ginger bake with butter, and perhaps some Wensleyedale or Cheshire cheese, because it conventional within the North of England.
I’ve shared this recipe JUST in time for Bonfire Night time, tomorrow, the fifth of November. It’s the customized to serve ginger desserts and ginger parkin at the moment of yr.
I not too long ago shared one other recipe for Previous-Original Treacle Scones, which is one other seasonal recipe for this time of the yr.
I hope you take pleasure in this outdated Be-Ro recipe if you happen to make it. I keep in mind sitting in entrance of a roaring log hearth at my grandparent’s cottage, consuming this.
Frost sparkled on the window panes, and the sky was alight with fireworks. Scorching soup and jacket potatoes had been served for supper, with butter after all!
As I become old, it’s all the time the outdated household recipes that I keep in mind with pleasure and fondness. And, similar to my mum (and her mum earlier than her) I flip to the little paper Be-Ro books for inspiration.
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Recipe for Gingerbread Tea Loaf
Gingerbread Tea Loaf
Yield:
12 slices
Prep Time:
20 minutes
Cook dinner Time:
45 minutes
Whole Time:
1 hour 5 minutes
This pretty recipe for Gingerbread Tea Loaf is over 70 years outdated, and has been featured in quite a few Be-Ro cookbooks.
I made it from the twenty sixth version, which was my late mom’s e book. She all the time had this little e book out, and baked from it all the time.
Within the unique recipe for Gingerbread, which I’ve shared beneath, the Be-Ro e book suggests you bake this in a “greased dripping tin”
I assume {that a} dripping tin is what we’d name a roasting tin, which you bake conventional Yorkshire Puddings or roast meats.
It baked superbly within the loaf tin, which provides you slices slightly than squares or chunks of gingerbread.
Serve this old style ginger bake with butter, and perhaps some Wensleyedale or Cheshire cheese, because it tradtional within the North of England.
As I become old, it is all the time the outdated household recipes that I keep in mind with pleasure and fondness. And, similar to my mum (and her mum earlier than her) I flip to the little paper Be-Ro books for inspiration.
Components
- 12 ozs Self Elevating Flour
- 1 teaspoon floor ginger
- 1 teaspoon combined spice
- 6ozs sugar
- 4 ozs margarine
- 2 tablespoons treacle
- 1 egg crushed with
- l teacupful milk (about 150ml)
Directions
- Combine the flour and spices.
- Beat the sugar and margarine to a cream.
- Stir within the treacle.
- Add the dry components, and the crushed egg and milk (alternately, a bit of at a time) and MIX THOROUGHLY.
- Pour right into a greased dripping tray and bake in a MODERATE OVEN (325F to 350F, Gasoline Mark 3 – 4) about three-quarters of an hour.
- Minimize into fingers or squares.
Notes
Optionally available extras:
Use butter instead of margarine.
Add chopped lemon peel, preserved ginger or a couple of raisins.
Bake at 160C to 170C.
Bake in a greased 1lb loaf tin.
Add extra floor ginger for a further ginger kick.
A teacup is about 150ml (5oz)
Diet Data
Yield 12
Serving Measurement 1
Quantity Per Serving
Energy 240Whole Fats 9gSaturated Fats 2gTrans Fats 1gUnsaturated Fats 6gLdl cholesterol 17mgSodium 354mgCarbohydrates 36gFiber 1gSugar 15gProtein 4g
