Name: Moulded Gingerbread
Yield: Makes 12–16 (depending on the size of the mould or cutter)
Ingredients: 115 g/4 oz/½ cup butter; 2 tsp ground ginger; 1 tsp ground cinnamon; salt; ½ tsp ground coriander, or coriander seeds, if you prefer; 300 g/10½ oz/2⅓ cups flour, sifted, plus extra for dusting; 100 g/3½ oz/½ cup brown sugar; 170 g/6 oz/½ cup black treacle; 1 small egg, lightly beaten; ½ tsp ground mace; ½ tsp ground caraway, or caraway seeds, if you prefer

Preparation info

Makes
12–16
(depending on the size of the mould or cutter)

Difficulty
Medium

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

Gingerbread has its origins in the Middle Ages, when it was afforded immense prestige due to the quantity of expensive spice it contained. By the Victorian era, ginger had become one of the cheapest spices, and gingerbread was a firm favourite at fairs. This recipe is a Georgian one, from one of the most reliable and original texts of the period. The success of Maria Rundell’s book helped to secure the financial stability of her publisher, John Murray, such