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English Gingerbread

Ingredients

  • 8 ounces margarine
  • 12 ounces molasses
  • 4 ounces corn syrup
  • 2 teaspoons bicarbonate of soda
  • 8 ounces plain flour
  • 8 ounces whole wheat flour
  • 4 large eggs
  • 4 ounces light brown sugar
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 5 teaspoons ground ginger
  • Milk as needed
  • 4 ounces crystallized ginger, chopped
  • 4 ounces raisins

For the topping:

  • About 1 cup molasses
  • 8 tablespoons crystallized ginger, chopped
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      921 calories; 26 grams fat; 5 grams saturated fat; 4 grams trans fat; 12 grams monounsaturated fat; 7 grams polyunsaturated fat; 167 grams carbohydrates; 5 grams dietary fiber; 120 grams sugars; 10 grams protein; 93 milligrams cholesterol; 611 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 loaves gingerbread, each with 8 servings

Preparation

  1. Preheat oven to 300 degrees. Grease a 10-inch by 8-inch by 2 1/2-inch square cake tin and line it with grease-proof paper on the bottom and sides. Brush with one to two tablespoons melted margarine.
  2. Combine the remaining margarine in a small saucepan with the molasses and corn syrup and heat gently until melted. Remove from heat. Sift the bicarbonate of soda, plain and whole wheat flours (returning the whole wheat “flakes” left in the seive) into a large bowl.
  3. If using a food processor, put half the flour with the eggs, sugar, allspice, cinnamon, nutmeg and ginger into the bowl fitted with the steel blade. Add the margarine-molasses mixture and process until smooth. Add the remaining flour (the bowl will be quite full) and process, adding a little milk if necessary to make a smooth mixture of dropping consistency. If working by hand, beat the eggs and add them one by one to the margarine mixture. Add to the flour with the sugar and spices and blend until smooth.
  4. Add the crystallized ginger and raisins to the mixture and turn it into the prepared tin. Bake in the center of the oven for one-and-a-half to two hours or until a thin skewer inserted in the center comes out clean. The gingerbread should have begun to shrink away from the sides of the tin and the center should be springy to the touch.
  5. Remove the gingerbread from the oven and allow it to cool in the tin for 10 minutes. Brush the top liberally with molasses and sprinkle with chopped ginger, pressing the pieces into the surface. Allow to cool and remove from the baking tin. At this point the gingerbread can be cut into four loaves and stored separately in airtight cake tins. It keeps for several weeks in a cake tin but it may also be frozen.
  • In England, black treacle is used in place of molasses and Lyle’s Golden Syrup instead of corn syrup. The treacle and golden syrup are available in some specialty stores in the United States.

Dining and Cooking