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.

Course Baking

Cuisine Colonial

Diet Vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Author Rom Sullivan

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 bowl
450 g plain flour
Heat butter, sugar and golden syrup ginger and allspice gently until melted and mixed
225 g butter, 2 tsps ginger, 1 tsp allspice
Add milk and soda
2 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.