Originally Posted by miniman
I am going to make a large batch of gingerbread with 10/11 year olds for a fundraiser. Any TNT recipes?
Here`s a recipe that I`ve used many times. Please note that the ingredients are UK, imperial ones.
* 1 lb treacle
* 4 oz butter
* 2oz brown sugar
* 2 eggs
* 2 oz chopped, preserved ginger - usually next to glacé cherries in the bakery aisle of supermarkets.
* 1 oz mixed peel
* 2 oz sultanas
* 1 lb flour
* 1 oz ground ginger
* 1 tsp bicarbonate of soda
* about 7 fl oz milk
Size of baking pan: 9 inch square or 8 inch round, base and sides lined with greased, greaseproof paper
Oven temperature: 180C/350F/Gas mark 4
Oven position: middle shelf
1. Place the treacle, butter and brown sugar in a pan. Place on a gentle heat and melt the sugar and butter. Do NOT allow the mixture to boil.
2. Break the eggs into a bowl and beat, add the chopped ginger, peel and sultanas and beat well with a fork to distribute the ingredients.
3. Sieve the plain flour, ground ginger and bicarbonate of soda into a large bowl.
4. Make a well in the centre of the flour mixture, add the egg mix and stir to blend.
5. Pour in the treacle, butter and sugar mixture, stir and add enough milk to make a fairly liquid batter.
6. Pour the batter into the prepared cake tin and bake for appox. 45 minutes or until a warm, dry knife, insertd into the centre of the cake comes out clean.
7. Remove from the oven, allow to cool for 15 minutes, remove from the tin and allow to cool.
8. Could be served warm with whipped cream or cooled or served cold. When you remove the paper depends upon when you serve the cake.
Hope this helps,