Well, after saying perhaps I should leave the Grasmere Gingerbread experience to the experts I just couldn't help myself and have tried to re create Sarah Nelsons Grasmere Gingerbread.
I found a recipe but couldn't help but alter it along the way. And am already thinking of improvements before it is even out of the oven!
I mixed together 125g Oatmeal, 125g Plain Wholemeal Flour, 2tsps Ground Ginger, 1tsp Bi-carb, 1tsp Cream of Tartar, 125g Muscovado Sugar, 3balls Stem Ginger- finely chopped in a large bowl. Then added 175g melted Butter and 1tbspn Golden Syrup.
Spread out in a lined swiss roll tin, and bake at Gas4/ 180c for 30mins, until golden brown. Mark into pieces whilst still warm and leave to cool in the tin.
In hindsight, i would like to try rubbing the butter into the flour and oatmeal to start with, i feel like i might be able to control the fianl texture better this way. The real G Gingerbread has a crumbley texture, a loose layer on top, which is part of the appeal.
I'll keep you posted!
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