Grandma's Gingerbread

Sometimes it's better to go back in time for the best recipes. Originally my grandma's, this bake is simple and delicious, but it can get messy with the golden syrup! I decided to add the topping though, to give a crunch, and really bring through the flavour of the ginger. Serve with butter. 

Ingredients

330g Plain Flour

50g Caster Sugar

210ml Golden Syrup

2tsp Mixed Spice 

1tsp Ground Ginger

3/4 tsp Baking Powder

230g Butter

2 Eggs, Beaten

1tsp Bicarbonate of Soda

For the Topping

25g Light Muscavado Sugar

25g Flour

25g Oatmeal

1tsp Ground Ginger

35g Cold Butter, Diced

Method

1. Preheat oven to 160C, and line a standard size loaf tin. Place the butter and the syrup in a small saucepan on a low heat until all the butter has melted. Leave for a minute to cool.

2. While the butter is melting, sift the flour, sugar, mixed spice, ginger and baking powder into a bowl, and set aside.

3. Add the syrup mix into the sieved ones and mix together. Then gradually add the eggs, beating well after each addition. Mix the bicarb and 1tsp boiling water, then add to the cake mix.

4. Place in the oven, and set the timer for 20 minutes. Meanwhile make the topping by combining all of the ingredients in a bowl, and rubbing it between your fingers until it resembles breadcrumbs. After 20 minutes sprinkle a thin layer on top of the loaf.

5. Put back in the oven for another 25-30 mins, or until a darkish brown, and a skewer comes out clean. Serve with butter and enjoy :)

Gingerbread Latte

The days are getting shorter and colder, and at this time of the year people need a pic-me-up. Overpriced coffee shops love to bring out winter ranges, and this is a staple whom's taste is incomparable, and can easily and cheaply be made at home, as it really is just coffee and the special gingerbread syrup. This recipe will make a small jug of syrup, of which not much is needed for each cup, so will probably last long enough for even the most keen coffee-holic.

Ingredients

For the Gingerbread Syrup

2 Cups Water

1 1/2 Cups Granulated Sugar

2 1/2tsp Ground Ginger

1/2tsp Ground Cinnamon

1/2tsp Vanilla Extract

A Pinch Ground Nutmeg

Strong Coffee

Milk

To Finish (optional)

Whipped Cream

Cocoa Powder

Ground Cinnamon

Ground Nutmeg

Mini Marshmallows

Method

1. Place all of the gingerbread syrup ingredients into a medium saucepan, and bring to the boil, mixing every so often

2. Reduce heat to a medium and simmer for 20 minutes uncovered. This is to boil of some of the water, and reduce the syrup, making it thick and with a more concentrated flavour. Once done, it should be thicker than before, yet not as thick as something like golden syrup.

3. Remove from heat and pour into a jug or a resealable container. Make your coffee, and then add around 1/4 cup of syrup (less or more if desired) and add milk (frothed milk is nice with this recipe).

4. To finish, add whipped cream, and then possibly cocoa powder, cinnamon, nutmeg, or whatever you want and enjoy :)

To store, seal the container, or cover the jug with cling film in a cool, dry place.