Auntie Goy's Gingerbread

Warm yourself up with a slice of Auntie Goy’s Gingerbread.

Warm yourself up with a slice of Auntie Goy’s Gingerbread straight from the oven and spread with butter, accompanied by a cup of traditional Irish breakfast tea.

Ingredients
1 cup sugar
10 tbsp softened butter
1 egg
1/2 cup golden syrup
1 cup milk
2 cups plain flour
1 tsp baking powder
1 tsp cinnamon
2 tsp allspice
3 tsp ground ginger

Method:
Cream together the butter and sugar.
Add all the remaining ingredients and beat thoroughly.
Pour into a prepared 14cm x 24cm loaf tin.
Bake in a moderate oven at 175°C for approximately three quarters of an hour.
You may turn it onto a wire rack to cool, although you may prefer to serve it warm straight from the oven and spread thickly with butter.

Irish breakfast tea
I like to imagine that my husband’s Auntie Goy might have served Irish breakfast tea with her gingerbread in tribute to her Irish forebears. Like English breakfast tea, Irish breakfast tea is a blend of several black teas but rather more robust in the cup. Unsurprisingly, in Ireland it is not referred to as ‘Irish breakfast tea’, just good old breakfast tea. It is served strong and customarily with milk.


Reprinted with permission from Tea with a twist by Alice Parsons. You can purchase Tea with a twist online. 





    COMMENTS

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    buby
    4th May 2012
    8:51pm
    god sounds yummy but can't touch it......toooooooooo much sugar, its a pain when your a diabetic?
    lasaboy
    5th May 2012
    11:37am
    Being Gluten Free is not a help either, but I will try to convert this one to Gluten Free and advise
    buby
    5th May 2012
    8:48pm
    mmmmm i think thats nearly as bad ....being gluten free....... yes i'd be interested to see how you go good luck ?
    lasaboy
    6th May 2012
    3:05pm
    I will also see if I can use Stevia instead of all that sugar
    Olivia
    8th May 2012
    7:14pm
    Would half the sugar plus the golden syrup work? That's the standard ratio of 1 sweetening to 2 flour, or maybe half a cup of sugar to three quarters of golden syrup, to make it less cake-like.


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