This family recipe ended up in my hands in a special way. I was on the train to London when
Joanne told me that she came from Cumbria in the north of England, where Grasmere gingerbread also originates, and where, historically, a lot of gingerbread is made. In our later conversations she told me that in the 1980s the recipe was mainly made with margarine because butter was too expensive. Butter was only used for cakes for special occasions, such as Christmas cake and Shortbread. When
Put the flour, bicarbonate of soda, spices and salt in a large bowl and mix well.
Melt the butter, sugar, treacle and golden syrup together in a saucepan over low heat. Remove from the heat and let the mixture cool a little while you mix the milk and eggs with the dry ingredients.
Add the butter mixture to the batter and mix until well combined. Spoon the batter into the cake tin.
You can eat the gingerbread immediately, but it actually gets better and stickier after a day, and even better after a week. Pack it in an airtight container and hide it away until a week has passed.
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