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.
1 cup sugar
10 tbsp softened butter
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
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.