Sunderland Gingerbread

Years ago I bought a postcard from Sunderland Museum & Winter Gardens (my favourite museum from when I was little with the Walrus head and stuffed lion that we visited on a weekly basis)  with a recipe on it for Sunderland Gingerbread. As far as I’m aware Sunderland isn’t renown for it’s Gingerbread but I guess as it was major port there would have been a plentiful supply of exotic spices to create lovely things with. It’s been pinned to my fridge for over 3 years reminding me that I need to try it out.

I am the Walrus

I was aiming to bake something special for my friend in Australia and post it out to her. As we’re both from Sunderland and therefore officially Mackems, this recipe seemed perfect. Not only because of the Sunderland connection but also because gingerbread needs to mature, which it could do as it was winging its way to her down under.

The Postcard

Customs are pretty tight in Australia so I also had to be very careful in recipe choice as there are restrictions on importing dried/fresh fruit and dairy to protect the eco system. Again Sunderland Gingerbread was a winner, as it was definitely less than 10% dairy and contains no dried fruit.

Necessary Ingredients - Baking Powder, Corinader, Ginger (of course) and AllSpice

This was my first foray into gluten and wheat free baking. I’ve never used this type of flour before so was intrigued by its white luminosity and fine texture. It reminded me of fresh snow that crunches when stepped on. Very Christmassy indeed!

Gluten Free Flour Blend

I loved making this recipe. It was so very simple, perhaps because a postcard only has space for the most basic instructions on it. It was easy to follow and very little washing up! My kind of bake! Everything was mixed together in one pan. Fantastic!

Measuring out the flour, baking powder, bicarb of soda and spices (all in one bowl saves washing up...)

Melting butter, golden syrup and sugar together

Sift in the flour and spices

Mixing it into a paste

Looking gingery

Add some milk... (I possibly should have added this sooner?)

Liquid Gingerbread

Oven Ready - Poured into a greased and lined tin

Baked!

The Final Slice

The Final Slice

Perfect with rum and raisin ice cream!

• Heat together butter, sugar and syrup in a pan until just melted
• Sieve together dry ingredients then stir into syrup mix
• Beat together egg and milk and beat quickly into syrup mix
• Pour into 15x25cm greased and lined baking tin
• Bake at gas mark 2, 150*C/300*F for about an hour (or until cooked in the centre)
• Allow to cool in the tin
• (Don’t worry if it sinks in the middle! – hurrah! – or cracks a little)
• Keep for a few days in an airtight container before eating.
• Enjoy with custard or ice cream or just with a cup of tea 🙂