#201 Yorkshire Gingerbread

"Cooking with the two fat ladies" is another great cookbook by Clarissa Dickson Wright and Jennifer Paterson. Just the other day I ran into a copy of it,  only to be completely enticed by one of their dessert recipes-as you may remember I have a sweet tooth!! Both the ladies have given credit for this recipe to Anne Willan of La Varenne Cookery School who is from North Yorkshire and the gingerbread is from her book 'Real Food'.

Easter Sunday just passed us and we enjoyed a cosy easter meal at a friend's home. Easter Sundays have been rather quiet these days for R and I. The days when we purchased egg decorating kits and I helped the girls decorate so many eggs are all bygone .....but the need to use eggs in abundance today made me bake this gingery spiced bread. The very first bite had an instant kick of ginger which we found to be incredibly tasty,  and not being overly sweet I served each wedge with whipped cream and ginger syrup.  If you do not like the flavor of ginger, then this is not for you:)

What you would need:
1 2/3 cups self-rising flour
2 Tablespoons ground ginger
1 Tablespoon ground allspice
1/2 tspn salt
1 teaspoon baking soda
1/2 cup(1 stick) unsalted butter
1/2 cup packed brown sugar
3 eggs, beaten
2/3 cup black treacle or molasses (I used molasses)

How to make it:
Sift the flour, ginger, allspice, salt and baking soda into a bowl. In another bowl, cream the butter and brown sugar until very soft. Beat the eggs one by one, then mix in the molasses. Gently fold in the sifted ingredients.

Pour the misture into a greased pie plate and bake in a pre-heated oven at 325 degrees F for about 50-60 minutes. or until the top springs back when pressed,

Cool in the pan, then remove. According to the book store the bread for a few days in an airtight tin before eating. But it was so decadent and luscious that I could'nt resist the temptation and served it up the same day alongside whipped cream and ginger in syrup.. The cake can be served in slices spread with butter, or clotted cream and ginger in syrup.