Maybe most of you haven't heard of Mrs. Beeton. I heard about her 2 years ago on another visit to England when I picked up this cookbook. To Britain she is a national treasure. She is one of the most famous cookery writers. Her biography is small, dying in 1865 when she was just 28 years old, however she has left a mark on household management that has proceeded throughout many decades.
This edition was published in 2009 by Orion. The 15 chapters offer regional specialities, comforting home traditions and British treats. Last night I leafed through it's 250 pages. Searching for any recipe that I could whip up in no time. I found one that was very fitting considering, November 5th is Guy Fawkes Night. Last year I made a feast of roast jacket potatoes, fried sausages, roasted marshmallows, burnt sparkles and even had a meager homemade paper and popsicle stick Guy Fawkes, which we burnt. This year we are celebrating Guy Fawkes Night with a Gingerbread recipe. Even though it has to sit for a week after baking I may just have to sneak a piece tonight. I will share Mrs. Beeton's recipe with you and the photo of the one I made.
GUY FAWKES GINGERBREAD
Make this gingerbread at least a week before eating and store in an airtight tin. It is best sliced and spread lightly with butter. An excellent treat for November 5th!
butter for greasing
200 g / 7 oz plain flour
1.25 ml / 1/4 teaspoon of salt
15 ml / 1 teaspoon ground ginger
50 g / 2 oz soft light brown sugar
50 g / 2 oz butter or margarine
100 g / 4 oz black treacle
75 ml / 5 tablespoons milk
5 ml / 1 teaspoon bicarbonate of soda
1 egg, beaten
Line and grease an 18 cm / 7 inch square tin or a 23 x 13 x 7.5 cm / 9 x 5 x 3 inch loaf tin. Set the oven 180ºC / 350ºF / gas 4.
Sift the flour, salt and ginger into a mixing bowl. Add the sugar. Heat the butter or margarine, treacle and most of the milk gently in a saucepan until the fat has melted.
In a second saucepan, warm the remaining milk and stir in the bicarbonate of soda until dissolved. Pour the melted mixture into the dry ingredients. Add the beaten egg with the milk and soda mixture and beat well.
Pour into the prepared tin and bake for 20 minutes. Reduce the oven temperature to 150ºC / 300ºF / gas 2 and bake for a further 30 - 40 minutes until cooked through and firm to the touch.
Makes one 18 cm / 7 inch SQUARE CAKE or One 23 x 13 x 7.5 cm / 9 x 5x 3 inch LOAF