Peggy's Gingerbread

Makes 16 generous slices; Freezer friendly

This recipe comes from a wonderful lady called Peggy who looked after Milly’s husband, Harry when he was a child. Her instruction was ‘be heavy handed on the treacle!’ Sticky and spiced, the addition of wholemeal flour adds a wonderful texture.  Serve with ice cream as a pudding or brilliant at tea time with a cuppa.  
 

Ingredients

225g plain flour

225g wholemeal flour

225g hard margarine 

340g caster sugar

570ml boiling water

2 tsp bicarbonate of soda

2 heaped tbsp of golden syrup

2 heaped tbsp treacle

2 tbsp ground ginger

2 eggs

Method: 

1. Preheat the oven to 160ºC (325ºF), Gas Mark 3
2. Line a traybake tin 30 x 23 x 4cm with baking parchment
3. Rub the flours and margarine together with your fingers or blitz in a food processor, add the caster sugar to combine
4. Stir the bicarbonate of soda into the boiling water and add to the flour mix with the rest of the ingredients, adding the eggs last
5. Beat the ingredients until smooth or continue to blitz in the food processor
6. Pour the mixture into the prepared tin (it will be very wet) and bake in the oven for 45-55 minutes until springy to touch.  Remove from the oven and allow to cool a little before turning out on to a cooling rack
7. Slice into 16 squares and serve

Freezing tips: If you want to warm from frozen, freeze in portions of 2 wrapped in cling film or foil.  Otherwise do not slice and freeze as a full tray.  To defrost in a full tray, defrost in the fridge for 24 hours

To heat from frozen: Microwave on full heat for 1 minute wrapped in clingfilm or preheat the oven to 160ºC (325ºF), Gas Mark 3 and heat wrapped in foil for 5-10 minutes until warmed through.

To discover more delicious, nourishing and hearty freezable recipes, as well as sweet treats, every day essentials, and food for the family, buy our cookbook 'FREEZE' here