Rebecca from our Hamilton store shares her old English recipe for Gingerbread!
225g (8oz) unsalted butter
180ml (6fl oz) Black treacle or molasses
180ml (6fl oz) honey
175g (6oz) dark-brown muscovado sugar
360g (12oz) plain flour
1½ tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground black pepper
1 tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground cloves
3 large eggs
120ml (4fl oz) full-fat milk
2 tbsp freshly grated ginger
6 tbsp full-fat milk
6 tbsp whiskey
125g (4½oz) icing sugar
Preheat the oven to 160°C/325°F.
Butter and line a 23 x 33cm (9 x 13in) roasting-tin with parchment so that it hangs over by a couple of centimetres.
Combine the butter, molasses, honey, brown sugar and 120ml (4fl oz) water in a medium saucepan.
Place over a low heat, stirring frequently until the butter is melted and the sugar dissolved.
Remove from the heat and transfer to a large mixing-bowl and allow to cool.
Combine the flour, bicarbonate of soda, spices and ½ tsp of salt, then set aside.
When cooled enough that you can dip a finger into the molasses mixture, add the eggs to it, one at a time, then the milk.
Once the mixture is smooth and satiny add the dry ingredients. Use a whisk to blend. Don’t worry about getting every lump out.
Stir in the grated ginger.
Pour into the prepared tin and bake for 50 minutes. Start checking the cake after 45 minutes. The top should spring back when touched and an inserted skewer should come out with moist crumbs. Allow the cake to cool for 10 minutes before glazing.
In a bowl combine the milk, whiskey and icing sugar. Spoon the icing over the still-warm cake – it will become more dense and stickier as it cools.