Monday, February 1, 2010
Now that the indulgence of Christmas and all things yummy is well behind us, I was ready to get the mixing bowls out again. Leafing through the delicious recipes in Marguerite Patten's, 100 Top Teatime Treats, I chose to make Almond Gingerbread. Now my modus operandi is to make a recipe exactly as stated the first time and then make any adjustments required for next time. So in one bowl I had the flour, baking soda, ground ginger and ground almonds. On the stove to melt was some brown sugar, butter and golden syrup. The recipe said that when these ingredients were melted they were to be poured over the flour mixture and to stir briskly. Nothing was said about letting it cool, so in it went. How can you stir briskly when you're now faced with a bowl of hot glue?! This called for drastic measures to be taken. Getting out my speed mixer, I got stuck in...literally. The mixture wrapped around the beaters and worked its way up the stems pulling one of the beaters right out from its connection...mon dieu! There was smirking coming from R who stood close by watching what was fast become an episode of I Love Lucy. Not expecting much, I pushed and prodded the mixture off the the beaters and spread it in the pan as best I could and in the oven it went. In amazement, I watched this lovely cake start to appear! It puffed up and filled the house with a lovely ginger aroma...all was not lost. It looks a bit funny, I suspect due to its dramatic beginning, but tastes wonderfully old-fashioned, perfect with a cup of tea. This recipe, and Marguerite Patten, deserve some justice and I should have know better so I will definitely be making this gingerbread again soon.