MARY BERRY: FOOLPROOF COOKING RECIPES
MARY BERRY GRANNY'S GINGERBREAD RECIPE | BBC2 SIM…
This delicious, old-fashioned bake from Mary Berry is an all-time classic - perfect with a hot cup of tea! From her BBC2 series, Simple Comforts.
Provided by Mary Berry
Total Time 35 minutes
Cook Time 35 minutes
Yield Makes 24 pieces
Number Of Ingredients 1
Steps:
1. You will need a 23 x 30cm (9 x 12in) traybake tin lined with baking paper. Preheat the oven to 180°C/160°C fan/Gas 4.
2. Measure the flour, bicarbonate, ginger and mixed spice into a large bowl.
3. Measure the butter, treacle, syrup and sugar into a small saucepan and heat gently until the butter has just melted. Set aside to cool a little.
4. Pour the mixture from the saucepan into the bowl of dry ingredients. Add the beaten egg and beat with a wooden spoon until combined. Gradually add the milk, beating to make a smooth batter.
5. Pour the batter into the prepared tin and bake for about 35 minutes or until dark golden and springy to the touch. Cut into 24 pieces to serve. Wrapped tightly, this keeps for up to a week.
Prepare ahead: Can be made a day ahead.
Freezes well.
Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:
MARY BERRY GRANNY'S GINGERBREAD RECIPE | BBC2 SIM…
This delicious, old-fashioned bake from Mary Berry is an all-time classic - perfect with a hot cup of tea! From her BBC2 series, Simple Comforts.
Provided by Mary Berry
Total Time 35 minutes
Cook Time 35 minutes
Yield Makes 24 pieces
Number Of Ingredients 1
Steps:
1. You will need a 23 x 30cm (9 x 12in) traybake tin lined with baking paper. Preheat the oven to 180°C/160°C fan/Gas 4.
2. Measure the flour, bicarbonate, ginger and mixed spice into a large bowl.
3. Measure the butter, treacle, syrup and sugar into a small saucepan and heat gently until the butter has just melted. Set aside to cool a little.
4. Pour the mixture from the saucepan into the bowl of dry ingredients. Add the beaten egg and beat with a wooden spoon until combined. Gradually add the milk, beating to make a smooth batter.
5. Pour the batter into the prepared tin and bake for about 35 minutes or until dark golden and springy to the touch. Cut into 24 pieces to serve. Wrapped tightly, this keeps for up to a week.
Prepare ahead: Can be made a day ahead.
Freezes well.
Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:
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- To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
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Reviews 4
Cuisine British
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