Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, morpeth zesty gingerbread. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Morpeth Zesty Gingerbread. This gingerbread has a complex ginger/citrus flavour with a crunchy oatmeal topping. This Zesty Gingerbread recipe was inspired by 'Grasmere Gingerbread' whose recipe is a well-kept secret.
Morpeth Zesty Gingerbread is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Morpeth Zesty Gingerbread is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook morpeth zesty gingerbread using 19 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Morpeth Zesty Gingerbread:
- Prepare TOPPING MIX:
- Take 120 g Coarse Oatmeal
- Prepare 2 tsp Light soft brown sugar
- Get 2 tbsp Hot Water
- Get 1 Egg white, beaten
- Prepare DRY MIX:
- Make ready 170 g Porridge Oats (med/fine ground- a few secs in a coffee grinder)
- Take 130 g Flour - wholemeal plain
- Take 50 g Cornflakes - well crushed
- Take 90 g Mixed peel – chopped small
- Get 75 g Crystallised ginger – chopped small
- Make ready 1.5 tsp Powdered Ginger
- Prepare 1/2 tsp Allspice
- Take 1/4 tsp Nutmeg - freshly grated
- Make ready Pinch Salt
- Make ready LIQUID MIX:
- Take 130 g Butter
- Make ready 200 g Syrup – Golden
- Prepare 190 g Sugar – soft brown
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Instructions to make Morpeth Zesty Gingerbread:
- Prepare Topping - Mix the water and brown sugar in a small bowl, then stir in the Coarse Oatmeal. - In a frying pan on medium heat, toast this mix for around 5 mins, until the oatmeal is a light golden. Pour into a bowl, and stir to cool. - Mix in 2 tsp light brown sugar and ¼ tsp pdr ginger. - Mix in enough beaten white of egg, about 1.5 tbsp, to give a just moist, crumbly consistency.
- Prepare Base Layer - Tip: To chop up the mixed peel and crystallised ginger, add some of the flour to them first, to prevent sticking. - In a large bowl, mix all the DRY ingredients well. - Put the LIQUIDS into a medium size pan, boil to 120 C (use toffee thermometer). - Add dry mix to pan of liquids, and stir thoroughly. - Spread into 12.5” by 8.5” lined metal baking tray, and smooth out evenly.
- Add Topping to Base layer: - Brush over with beaten white of egg. Spread topping over, and even out. Press gently into the surface with a flat blade.
- Bake in a preheated fan oven for 5 mins at 130 C, then 20 mins at 140 C. - Smooth down the surface gently using a flat blade.
- Allow to cool, and then score into 25 slices, approx. 2 1/2 ins (12.5 inch divides into 5) by 1 3/4 inch (8 3/4 inch divides into 5), and store in an airtight container. - Enjoy!
- Keeps for over 2 weeks without the texture degrading. It also freezes well.
ABBESS, or LADY ABBESS, A bawd, the mistress of a brothel. This Zesty Gingerbread recipe was inspired by 'Grasmere Gingerbread' whose recipe is a well-kept secret. Morpeth Gourmet Foods, Restaurants in Morpeth will feature all things hot and spicy. Fancy a Devonshire tea with sweet chilli jam? Fire up your tastebuds and get ready for an endorphin rush as Morpeth bursts with the flavours of all things hot and spicy.
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