Women's Nook
Ginger and wintertime go together don’t they? Last weekend was really cold so there was a bit of baking going on. My gingerbread comes from a recipe that I’ve gathered along the way as we all do, written on a piece of paper that is now well worn. The recipe is in ounces, pounds and pints so it has little scribbles in pencil where I’ve converted to metric. It’s somehow reassuring to read the old measurements though, they give a sort of provenance to the recipe.
One of the ingredients is treacle and as soon as I see that word I’m transported back to my grandmother’s kitchen. I sadly don’t remember what she cooked with it but there was always a jar on the shelf.
This gingerbread has a dense flavour of ginger and treacle. I actually cook it in a shallow tin, like a pizza pan, because I love thin wedges of it rather than big slices. It only rises to the top of the pan and the texture is that of a firm slice as you can see. The circular pattern you can see imprinted into the gingerbread is a little bit of accidental creativity - I inverted it onto the cake cooler and was distracted by a phonecall. I’m sure that happens to you too.
Anyway, I really enjoyed sitting down the next day with a cup of Darjeeling tea, a slice of gingerbread and my cook books, to dream about what I’d love to cook dring this week, if I had all the time in the world.
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