Rom’s Gingerbread
This is Rom’s most iconic recipe. Gingerbread, beloved by her children, grandchildren, and friends alike. A mate and I were almost driven mad by the aroma while it baked in Palmerston North. Gingerbread, still warm from the oven and spread generously with butter, is one of the best things in the world. Warm gingerbread with good vanilla ice cream runs a close second.The recipe was received from a reader and published by Elizabeth Messenger, in her cookery column “Dine with Elizabeth” which appeared in The Evening Post. Rom and Tom knew the Messengers; Elizabeth’s husband worked with Tom at Taubmans Paints in Miramar.This recipe comes from Rom’s cookbook, I'm not sure who's writing it is.
Equipment
- Large bowl
- 20–23 cm rectangular tin or similar capacity
Ingredients
- 450 g plain flour
- 280 g golden syrup 3/4 cup
- 220 g sugar
- 225 g butter
- 250 ml milk
- 2 tsps ginger heaped
- 1 tsp allspice heaped need to confirm if spice = allspice
- 2 tsps baking soda
Instructions
- Turn the oven on to 180c (160c fan-forced)
- Sift flour into a large bowl450 g plain flour
- Heat butter, sugar and golden syrup ginger and allspice gently until melted and mixed225 g butter, 2 tsps ginger, 1 tsp allspice
- Add milk and soda2 tsps baking soda
- Make a well in the flour and gradually stir in the contents of the saucepan
- Bake in lined meat dish 1 hour at 180c (160c fan-forced)
Notes
• If using brown sugar, use 200–220 g packed.
• This is a forgiving, old-style gingerbread—small weight variations won’t harm it.
• This is a forgiving, old-style gingerbread—small weight variations won’t harm it.
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