Windsor Gingerbread

Published in Windlesora 01 (1982)

© WLHG

A recipe published by Lyles Golden Syrup over 40 years ago. Ingredients:

  • 1 lb flour
  • 1b butter
  • 1/2 lb raisins
  • 3 eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • small teaspoon of baking soda
  • 1 cup Lyles Golden Syrup
  • 1/2 1b caster sugar
  • 2/3 cup mixed candied peel
  • 1 cup sour cream
  • 1 teaspoon ground ginger
  • 3 teaspoon ground cloves
  • tablespoon boiling water

Method:

  1. Cream butter and sugar.
  2. Heat syrup in a saucepan.
  3. Beat in butter and sugar.
  4. Add well-beaten egg yolks and cream.
  5. Stir in soda dissolved in boiling water; mix well.
  6. Stir in chopped raisins and peel.
  7. Stir in flour sifted with spice and baking powder.
  8. Lastly, fold in the stiffly frothed egg whites. Beat.
  9. Bake in greased shallow baking tin in a slow oven for 2 hours.

Contributed by Pam Marson