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Photo: Yorkshire Gingerbread

TOTAL TIME: 49 hr 30 min
Prep: 30 min
Inactive Prep: 48 hr
Cook: 1 hr
 
YIELD:
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 325 degrees F and grease and line an 8-inch square baking tin with parchment.

Sift the flour, ginger, allspice, salt and bicarbonate of soda into a bowl. In another bowl, cream the butter and brown sugar until very soft. Beat in the eggs one by one, then mix in the treacle. Gently fold in the sifted dry ingredients.

Pour the mixture into the prepared tin and bake in for 50 to 60 minutes, or until the top springs back when pressed.

Cool in the tin, remove and store for a few days in an airtight tin before eating. The cake can be served in slices spread with butter, or with clotted cream and stem ginger.

Yield: 8 to 10 servings

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  • on January 24, 2012

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    Such a great old recipe...I have tried many of the Fat Ladies recipes and they are all very good...This one is a family favorite...So sad that Jennifer passed away during the fourth season...It would have been wonderful to have more of their recipes and entertaining shows...I agree with a previous comment...DO NOT stop airing the show...It's nice to watch something different than the normal boring cooking shows that are always on.

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  • on July 17, 2011

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    I love watching the two fats ladies, have for years. I know most of the shows by heart. They shows are so different from the normal cooking shows, love the equipment they use, the bike rides to get there. I record them every day to watch and get the recipes, and love comerical they did. please dont every take them off the air. I would miss them dearly. I love this ginger bread

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  • on June 06, 2011

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    This is a really really good old fashioned gingerbread. Gingerbread traditionally rises during baking and then falls back down, so don't be alarmed when you see it rising all the way up! You will need to use a good deep pan however. I also suggest only using 1 tsp of baking soda because this recipe calls for self-rising flour. (I think the 1 TBSP of baking soda may have been a typo. You could also tweak the recipe and use all-purpose flour adjusting your leaveners as needed. Hope this helps! Enjoy!

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