Mary Berrys Grannys Gingerbread Recipes

MARY BERRY'S GRANNY'S GINGERBREAD

Steps:

• 1. You will need a 23 x 30cm (9 x 12in) traybake tin lined with baking paper. Preheat the oven to 180°C/160°C fan/Gas 4. 2. Measure the flour, bicarbonate, ginger and mixed spice into a large bowl. 3. Measure the butter, treacle, syrup and sugar into a small saucepan and heat gently until the butter has just melted. Set aside to cool a little. 4. Pour the mixture from the saucepan into the bowl of dry ingredients. Add the beaten egg and beat with a wooden spoon until combined. Gradually add the milk, beating to make a smooth batter. 5. Pour the batter into the prepared tin and bake for about 35 minutes or until dark golden and springy to the touch. Cut into 24 pieces to serve. Wrapped tightly, this keeps for up to a week. Prepare ahead: Can be made a day ahead. Freezes well. Get your copy of Mary Berry's essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:

MARY BERRY GINGERBREAD RECIPE

Steps:

• Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
• lightly butter and line a 9"x12" deep baking tray with baking paper.
• Sieve the flour, bicarbonate, ginger and mixed spice into a large bowl.
• Place the butter, treacle, syrup and sugar into a small saucepan and heat gently until the butter has just melted.
• Set aside to cool a little.
• Once cooled, make a well in the middle of the dry ingredients and pour the butter mixture into the bowl add the beaten egg, a splash of milk and beat with a wooden spoon until totally combined.
• Gradually add the remainder of the milk, beating to make a smooth batter.
• Pour the batter into the prepared tin and bake for about 35 minutes or until dark golden and springy to the touch.
• Test with a thin skewer by inserting through the top, if it comes out clean your bake is cooked
• Leave to cool for a few minutes before cutting into 24 pieces in the tin
• Serve on its own or with Creme Anglaise or Vanilla ice cream for a dessert

MARY BERRY'S GINGERBREAD CAKE

Steps:

• This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
• Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
• In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
• Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
• Pour into the prepared tin(s).
• Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
• This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!