Sunday, July 1, 2012

Queen's Gingerbread - belatedly for the Diamond Jubilee


I am a hoarder of recipes that I see online.  Some of them I print, some of them I email to myself.  I have so many of them that I will never make them all.  If I don't act quickly, I forget about them and never end up making them, and discover them years later in a heap of papers or in my email box.

When I saw Dan Lepard's recipe for Queen's Gingerbread in The Guardian online, I knew that I had to make it.  It intrigued me because Dan said that it was what the Elizabethans would have called a sweetbread.  I was also hooked because it contained crystallised ginger - one of my favourite things in all the world. To ensure that I didn't put the recipe in a drawer and forget about it, I printed it off and left it on my kitchen bench until I got around to it.  The first attempt at making it was aborted as I lacked a crucial ingredient - ground ginger. Not to be thwarted, I left my lined cake tin on the counter and bought the ground ginger the next night.

This gingerbread is not a cake or a cookie - it is more like a slice (or what Americans call a bar cookie).  It is very substantial, so a small piece goes a long way.  For this reason, I ended up chopping the pieces in the photograph in half again for serving purposes.

The gingerbread is quite dense, and contains sugar, honey and treacle (or in my case, golden syrup).  It is studded, not only with crystallised ginger, but dried apricots, and features almonds on top.  The spices in this gingerbread are ginger, cinnamon,  nutmeg and mace.  I left out the mace as I didn't have any.

I really enjoyed this gingerbread for a change. I won't say that I loved it so much I would hurry to make it again, but I think it would be a great edible Christmas gift.  Dan published the recipe as Diamond Jubilee baking, so that is the occasion that I dedicate mine to - congratulations to Queen Elizabeth II on a stellar achievement of 60 years on the throne of the United Kingdom.

11 comments:

Kari said...

Printing recipes off and taking them to the kitchen would be a good way for me to reduce my 'saved but never made' bookmark collection too. Good idea!

I like the look of this gingerbread and am also interested to hear it would have been called a sweetbread - I've always wondered just what they were.

Lorraine @ Not Quite Nigella said...

Hubby loves crystallised ginger and has actually asked me to make slices for him to fuel up on while cycling. I think he'd love this! :D

The Caked Crusader said...

Your first paragraph could be about me! I was looking through some bits I'd torn out of a magazine...and they were all Christmas recipes. No doubt I will have forgotten all about them come December!

THis looks lovely - I love the texture

mireia badia said...

mmmm gingerbread!!!

Pacheco Patty said...

Gingerbread like a bar cookie, what's not to like!

yummychunklet said...

Looks like a delicious bar cookie!

Elaine said...

It looks and sounds so very good. I will have to try making this during the cold weather months because that is when I usually crave denser desserts and those spices.

Mary Hirsch said...

I love gingerbread and this might be a lovely and interesting new "take" for my Christmas basket. And, dried apricots are a favorite. I watched all the royal celebration activities on BBC America and especially loved the Thames flotilla. Sixty years is a stellar achievement. She is quite the lady.

Johanna GGG said...

This looks like a great cake for the jubilee - I didn't do much but am glad you got this in before the olympics when we will need to fly the flag of a different country though I suspect it will mean england fever all over again

Johanna GGG said...

ps I used delicious to bookmark my recipes and tag them with ingredients and recipe types - it is great when I have an idea for a recipe - helps me dredge up old recipe ideas.

Kayte said...

Copying this recipe to try as I love love love DL's recipes and this one looks so nice...you did a good job photographing it to make my mouth water just looking at it! Can't wait to try it...will probably do a mini version as you are very clear about small pieces going a long way. Thanks for the tips.