Is there ever such a thing as too many Gingerbread recipes? I think not! At least not from my perspective. Gingerbread is one of my favorite things to bake and to eat. It smells so lovely when it is baking. I could just bottle it and use it for perfume.
I saw this brilliant looking recipe on a page called Cloudy Kitchen the other day for a Classic Gingerbread Loaf Cake. It looked really good. I immediately bookmarked it to make. Today was the day, and I have to say, in all honesty, this is one of the best gingerbreads I have ever made!
It is moist and deliciously dense with a beautiful flavor that is really pleasant. Most enjoyable. It did look like it was sunk a bit in the middle, but I promise you that it is not. It is perfectly cooked through.
It cuts beautifully and has a beautiful texture. Its lovely served simply sliced and spread with softened butter. Its lovely even without the butter, I promise you. This is one gingerbread that you are really going to enjoy!!
WHAT YOU NEED TO MAKE CLASSIC GINGERBREAD LOAF CAKE
Some pretty standard baking cupboard ingredients. There is nothing complicated here. The list looks long but most of it is those beautiful warm baking spices.
1/2 cup (150g) molasses (can use equal amounts of light and dark treacle mixed to substitute for the molasses)
1/2 cup (115g) butter
125ml (1/2 cup) whole milk
1 1/4 cup (150g) all purpose, plain flour
1/2 cup less 1 TBS (90g) granulated sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 TBS ground ginger
1/2 tsp ground cinnamon
1/4 tsp mixed spice (or pumpkin spice) (see notes to make your own)
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1 large free range egg
She used dark treacle in the original recipe, but I chose to use molasses. I find dark treacle to be very strong and am not fond of the flavor. It is just not something I like in large quantities. A tablespoon here and there, but that's all.
I used salted butter and did not find the loaf to be overly salty. It was just right. The combination of spices was excellent. Do try to use them all if you can. I do give you a recipe for how to make your own mixed spice in the notes of the printable recipe. Its very easy to make and you will find it useful for a lot of things. I do use it a lot in baking.
Other than that, everything is pretty self explanatory and not out of the ordinary!
HOW TO MAKE CLASSIC GINGERBREAD LOAF CAKE
This is a relatively simple make. The wet ingredients are stirred into the dry until smooth and then it is poured into a prepared tin and baked to moist delicious perfection. The smell when it is baking is phenomenal!
Preheat the oven to 325*F/160*C. Butter a 9 inch by 5 inch loaf tin really well and line with baking paper, leaving a bit of an overhang for lifting out. Place onto a baking tray for ease of putting into and removing from the oven.
Place the molasses and butter into a saucepan and gently heat together, without allowing it to boil, until the butter has melted. Remove from the heat and whisk in the cold milk.
Sift the flour into a bowl along with the spices, salt, baking soda and baking powder. Whisk in the sugar.
Once the molasses mixture is no longer hot (shouldn't take long because of the milk) whisk in the egg, whisking well together to combine.
Make a well in the center of the dry ingredients and add the wet. Whisk well together to combine until the mixture is smooth, lump free and has no dry streaks. Pour into the prepared loaf tin.
Bake in the pre-heated oven for 60 minutes until well risen and a skewer inserted in the center comes out clean. It should also have shrunk a bit from the sides of the pan.
Leave to cool completely in the tin before lifting out. Cut into thick slices to serve with or without softened butter to spread over it. Delicious!
Notes
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and allspice. Mix well and store in an airtight container out of the light for up to 6 months.
I always have a jar of this mixture in the cupboard as I use it a lot in my baking recipes. Its a lovely combination of flavors.
This is one incredibly delicious Gingerbread loaf cake. It has a beautiful dense and moist texture and is filled with lovely flavors. I loved this magic combination of spices. Prepare to fall in love.
It is so good that I found myself going back for just . . . one . . . more . . . slice, even without the butter. You have been warned.
Gingerbread cakes are my absolute favorite. I am from the school of thought that you just cannot have too many recipes for gingerbread! Here are a few more of my favorite recipes!
SQUIDGY GINGERBREAD - Simply cut into squares, this is fabulous, but split and filled with lemon curd, there is no doubt about it. This truly IS the royalty of Gingerbreads. Magnificently moist and squidgy, with a beautiful ginger flavor and just a hint of mixed spice
DEEP, DARK AND DELICIOUS GINGERBREAD - This is the kind of gingerbread cake that you could imagine the Little Women sitting down to enjoy on cold winter's evening while the fire burns low in the grate, whilst their mother reads to them the latest missive from their pa. It is moist and dark and full of flavor. This old favorite from my Big Blue Binder is a gingerbread cake that improves and becomes even more delicious with each day that it stands, just like magic.
Yield: One 9 by 5 inch loaf cake
Author: Marie Rayner
Classic Gingerbread Loaf Cake
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Dense, moist, dark and delicious with plenty of zip! This is fabulously easy to make and eat! Destined to become a favorite!
Ingredients
1/2 cup (150g) molasses (can use equal amounts of light and dark treacle mixed to substitute for the molasses)
1/2 cup (115g) butter
125ml (1/2 cup) whole milk
1 1/4 cup (150g) all purpose, plain flour
1/2 cup less 1 TBS (90g) granulated sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 TBS ground ginger
1/2 tsp ground cinnamon
1/4 tsp mixed spice (or pumpkin spice) (see notes to make your own)
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1 large free range egg
Instructions
Preheat the oven to 325*f/160*C. Butter a 9 inch by 5 inch loaf tin really well and line with baking paper, leaving a bit of an overhang for lifting out. Place onto a baking tray for ease of putting into and removing from the oven.
Place the molasses and butter into a saucepan and gently heat together, without allowing it to boil, until the butter has melted. Remove from the heat and whisk in the cold milk.
Sift the flour into a bowl along with the spices, salt, baking soda and baking powder. Whisk in the sugar.
Once the molasses mixture is no longer hot (shouldn't take long because of the milk) whisk in the egg, whisking well together to combine.
Make a well in the center of the dry ingredients and add the wet. Whisk well together to combine until the mixture is smooth, lump free and has no dry streaks. Pour into the prepared loaf tin.
Bake in the pre-heated oven for 60 minutes until well risen and a skewer inserted in the center comes out clean. It should also have shrunk a bit from the sides of the pan.
Leave to cool completely in the tin before lifting out. Cut into thick slices to serve with or without softened butter to spread over it. Delicious!
Notes
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
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I was really craving Quiche for dinner the other day. There was a recipe in the Smitten Kitchen Keepers cookbook for quiche that I wanted to try out, which was for a deep dish quiche.
I did not want to make a deep dish quiche however, no matter how delicious it looked and so I took the liberty of cutting the recipe in half and making just one normal sized quiche. The original recipe served 12 people. My version serves only six.
I also took the liberty of adding ham to the quiche to make it even heartier. This was by means of a ham steak which I cut into cubes, and it worked beautifully as a combination with the broccoli and the cheddar cheese.
I loved that this was a filling that ended up being more about the ham, broccoli and cheese than it did about the egg. Oh, the egg is there, but it's main purpose is to hold everything else together.
I made a half recipe of my butter/lard pastry for the shell, which I prepared because in my opinion there is nothing worse than a soggy bottom or a bottom crust that is not baked through and crisp. One thing which is a real winning idea for this recipe is that the bottom of the crust is spread with Dijon mustard before you add anything else to it.
This adds a surprisingly delicious flavor note to the mix that was quite, quite tasty!
WHAT YOU NEED TO MAKE BROCCOLI, HAM & CHEDDAR QUICHE
Just a few simple ingredients. I like to make my own crust, but it is perfectly acceptable to use a prepared frozen pie crust if you wish. Do plan on par-baking it either way so that your pastry stays nice and crisp after you put the filling into it to bake.
For the pastry:
1 cups all purpose flour (140g)
1/3 teaspoon salt
2 1/2 TBS butter (36g)
2 1/2 TBS lard (or white vegetable shortening) (35g)
3 to 4 tablespoons of ice water
For the filling:
1 small broccoli crown, trimmed and chopped (about 3/4 pound or 300g)
My broccoli crown was about 6 inches in diameter. I lopped off a portion of the bottom, peeled the stem and then chopped both, breaking the broccoli into 1/2 inch florets. I ended up with about 3 1/2 to 4 cups of it.
As I said I used a ham steak, the bone in kind that is like a slab cut from a ham. I did not need to use the whole steak, just half of it and I trimmed it and cut it into 1/2 inch cubes.
I used a mix of strong and medium cheddars, in white and orange. It was a pre-grated mix from the shops. Armstrong's I believe. I think it was a great choice of strong and medium flavors, which worked well with everything else.
I use free range eggs, but that is my choice. Large sized. Full fat milk and full fat cream.
HOW TO MAKE BROCCOLI, HAM & CHEDDAR QUICHE
This is really a very simple make. The pastry goes together easily and you could actually get on with the filling while it is chilling. I do recommend par-baking the pastry (whether you make your own or use a frozen crust) so that you don't end up with a soggy bottom.
Make your pastry first. Mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour about the size of peas. Add ice water, one TBS at a time, tossing it in with a fork until pastry comes together. Form in to a ball, wrap in cling film and then chill for about half an hour.
Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a 9 inch deep pie dish and a baking tray to set it on.
Roll out your pastry (on a lightly floured surface) to a round roughly 13 inches in diameter. Fit into the pie dish. Trim and crimp the edges and prick the bottom with a fork. Fit a sheet of baking paper inside and fill with beans or rice. Place onto the baking sheet and pre-bake the crust for about 10 minutes. Remove from the oven and set aside while you make your filling. (Keep the oven on.)
To make the filling, melt the butter in a large skillet. Add the onions and garlic. Cook stirring for about 5 minutes until translucent. Add the broccoli, ham, and 1/2 tsp of salt and 1/4 tsp pepper. Cook, stirring for about 8 minutes, or until the broccoli is crispy tender. Remove and set aside to cool for about 10 minutes.
Brush the bottom of the pastry with the Dijon mustard. Top with roughly half of the cheese. Place the broccoli mixture on top of the cheese.
Beat together the eggs, milk, cream, remaining seasonings, and 1/2 of the remaining cheese. Pour this mixture over top of the broccoli mixture. Sprinkle the remaining cheese over top.
Replace the filled pie crust onto the baking sheet and return to the oven.
Bake for 35 to 40 minutes or until the custard is completely set and the crust is golden brown. (The tip of a sharp knife inserted near the center should come out clean.)
Leave to cool in the pan for 10 to 15 minutes, before cutting into wedges to serve. A salad goes nicely alongside.
This was exceptionally delicious and really much more ham and broccoli than it was egg custard. I brought half over to my next door neighbor and she loved it also! All you really need on the side to this is a nice salad.
This was quick and easy to make, aside from having to chill the pastry. You could get around that by using a prepared frozen pastry shell if you wanted to and are really in a rush!
Eggs for supper is one of my favorite things, especially when the come in the form of a quiche! Here are a few other favorite quiche recipes!
QUICHE IN A BUN - Skip the crust and bake your quiche filling in a hollowed out crusty bun. This is a unique way to prepare a quiche and such a simple thing to do. No preparation of pastry, rolling or cutting to do. Simply hollow out your buns, prep the filling and fill the hollowed out buns with it. Bake to perfection. No fuss, no muss deliciousness!
SALMON AND BROCCOLI QUICHE - Salmon and broccoli are perfect flavor partners and when you combine them with cheese in a tasty quiche filling, they really shine! This is quite simply one of my all time favorite quiche fillings. We love this in our home. We really do!
Yield: Six servings
Author: Marie Rayner
Broccoli, Ham & Cheddar Quiche
Prep time: 40 MinCook time: 1 H & 15 MTotal time: 1 H & 55 M
With its tender and flaky crust and delicious filling of tender broccoli, chunks of ham and rich cheddar cheese, this is a quiche real men will always want to eat.
Ingredients
For the pastry:
1 cups all purpose flour (140g)
1/3 teaspoon salt
2 1/2 TBS butter (36g)
2 1/2 TBS lard (or white vegetable shortening) (35g)
3 to 4 tablespoons of ice water
For the filling:
1 small broccoli crown, trimmed and chopped (about 3/4 pound or 300g)
Make your pastry first. Mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour about the size of peas. Add ice water, one TBS at a time, tossing it in with a fork until pastry comes together. Form in to a ball, wrap in cling film and then chill for about half an hour.
Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a 9 inch deep pie dish and a baking tray to set it on.
Roll out your pastry (on a lightly floured surface) to a round roughly 13 inches in diameter. Fit into the pie dish. Trim and crimp the edges and prick the bottom with a fork. Fit a sheet of baking paper inside and fill with beans or rice. Place onto the baking sheet and pre-bake the crust for about 10 minutes. Remove from the oven and set aside while you make your filling. (Keep the oven on.)
To make the filling, melt the butter in a large skillet. Add the onions and garlic. Cook stirring for about 5 minutes until translucent. Add the broccoli, ham, and 1/2 tsp of salt and 1/4 tsp pepper. Cook, stirring for about 8 minutes, or until the broccoli is crispy tender. Remove and set aside to cool for about 10 minutes.
Brush the bottom of the pastry with the Dijon mustard. Top with roughly half of the cheese. Place the broccoli mixture on top of the cheese.
Beat together the eggs, milk, cream, remaining seasonings, and 1/2 of the remaining cheese. Pour this mixture over top of the broccoli mixture. Sprinkle the remaining cheese over top.
Replace the filled pie crust onto the baking sheet and return to the oven.
Bake for 35 to 40 minutes or until the custard is completely set and the crust is golden brown. (The tip of a sharp knife inserted near the center should come out clean.)
Leave to cool in the pan for 10 to 15 minutes, before cutting into wedges to serve. A salad goes nicely alongside.
Did you make this recipe?
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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A while back someone had requested that I make Piccalilli. I had never made Piccalilli before and I have to confess it has never been one of my favorite things, but I thought that this year I would make a small batch just to try it.
I have only ever had commercially made piccalilli and I have always found it to be too sharp and vinegary for my taste. I was loathe to make a full batch recipe of any kind of piccalilli, but I do like to try new things and so I went for it, making a small batch. Even if I did love it, I could never use up a full batch all by myself.
Piccalilli is a very British pickled condiment, tracing back to the days of the Great British Empire, with recipes dating back to the mid 18th century. One of the first known recipes comes a 1694 recipe book by Anne Blencoe crediting someone named Lord Kilmory. It was also called Indian Pickle or Picca Lillo.
I did not go back that far to find a recipe for mine. I source this recipe from a favorite British Cookbook of mine, Delia Smith's Complete Cookery Course, which was a gift to me on my birthday in 2003. Delia Smith was one of the first television cooks that I used to watch when I first moved over to the U.K. and I trust her recipes implicitly. This book is one of the few treasures I chose to bring back with me when I came back to Canada in 2020.
WHAT YOU NEED TO MAKE SWEET PICCALILLI
This is not a complicated recipe and it does not use really complicated ingredients. There is nothing complicated about what is needed or in putting it together. I like that. It is a rather lengthy list, but most of the ingredients are spices.
1 medium cauliflower, trimmed and chopped into 1 inch pieces
1/2 pound (225g) small onions, peeled, quartered and cut across
2 cups (480ml) distilled malt vinegar (try to get the white) plus 2 1/2 TBS
1/4 of a whole nutmeg, freshly grated
1/4 tsp ground allspice
1/2 English cucumber, peeled, seeded and coarsely chopped
1/2 pound (225g) runner beans, trimmed and coarsely chopped
3/4 cup (175g) caster sugar (fine granulated sugar)
1 clove of garlic, peeled and crushed together with 1 1/2 tsp salt
4 TBS (28g) dry mustard powder
2 TBS (14g) ground turmeric
3 level TBS plain all purpose flour
1 1/2 TBS water
I did cut my vegetables into much smaller pieces. I don't like really chunky saucy pickles. I don't mind big chunks in things like sweet mixed pickles or mustard beans, but in a relish like this one I prefer them to be smaller. You do what you prefer.
I could not get white malt vinegar and so I used white pickling vinegar. Pickling vinegar has a higher acidity level than regular white vinegar and it also has a more neutral flavor, which makes it great for pickles where you want all of the flavors to shine, not just the vinegar.
If you don't have whole nutmeg, you can use ground nutmeg, about 1/2 tsp, but do note that the flavor of already ground nutmeg is inferior to nutmeg you grate yourself.
Caster sugar is a type of granulated sugar which has a very fine grind. You can use fruit sugar, which is finer than regular sugar, or you can blitz your sugar for a short in a food processor.
HOW TO MAKE SWEET PICCALILLI
This is not really that hard to make. The most labor intensive part is prepping and chopping up all of y your vegetables. If you have everything ready to go before you start, this doesn't take too long at all.
You will need a large saucepan and five - six (clean and sterile) 1/2 pint canning jars. (See below on how to prepare your jars.
Place the cauliflower, onions and 2 cups of vinegar into the saucepan. Add the nutmeg and allspice and bring to the boil. Cover and simmer for 8 minutes.
Uncover and add the cucumber, beans and sugar. Smash the garlic together with the salt on a cutting board and then scrap this in as well.
Bring the mixture up to the simmer again, then cover and cook on low for a further five minutes. The vegetables should be crispy tender, not mushy.
Set a colander over a clean saucepan and drain the vegetable mixture, catching the vinegar in the bowl underneath. Reserve the hot vinegar mixture.
Whisk the flour, mustard powder, and turmeric together in a bowl. Slowly whisk in the additional vinegar to give you a smooth paste. Gradually whisk in about a cup of the hot vinegar mixture to combine smoothly.
Place over medium heat and bring to a boil, whisking constantly. Gradually whisk in the remaining hot vinegar and boil gently for about 5 minutes. Stir in the drained vegetables to combine well and heat through.
Divide the piccalilli between the five hot and sterile jars,, wiping the rims of the jars clean once filled. Screw on the lids and set aside to seal. If desired you can process the piccalilli in a water bath, but it isn't really necessary.
This should sit for 3 months before eating. Store in a cool dry place.
HOW TO PREPARE JARS FOR CANNING
Making sure your jars are properly prepared is essential when it comes to preparing jams and pickles. If you follow the following steps, you can be assured everything will be fine.
1. Examine all of your jars. Discard any that have nicks, cracks, uneven rim surfaces or other damage or defects.
2. Clean the jars and the lids: Wash jars, lids and bands in hot soapy water, give them a good rinse in hot water and then set aside to drain. Wash the lids and bands in hot soapy water and rinse under hot running water. Dry and set aside until ready to use.
3. Jars should be heated for 10 minutes prior to filling to help prevent breakage due to thermal shock. I just pour boiling water into them, leave it for a few minutes and then dump it out. I heat the lids in a pan of boiling water and then set aside, ready to use.
I have never been a huge fan of the commercially prepared piccalilli, having always found it to be quite vinegary. This one is quite nice, but I'd expect nothing less from Delia Smith. It is not as sharp as commercial piccalilli which I was happy about. There is a nice sweetness to it, without it being too sweet. It reminded me very much of my mother's mustard pickles.
Do bear in mind that you have to wait three months for this to be ready to eat. If you make it now, it should be ready for Christmas. Perfect for the cold meat and cheese trays during the holidays!
If you are a fan of making your own pickles and relishes, you might also enjoy making the following. Both are old family favorites here in The English Kitchen.
SPICED PEAR CHUTNEY - Delicious and spicy and very easy to make. This pear chutney is a great thing to make with pears when they come into season. With onions, garlic and dried cranberries, this is a delicious chutney that goes very well with cold meats and cheeses. It does have a bit of a kick, but not overly so.
GREEN TOMATO CHOW - This is a delicious pickle recipe that I inherited from my late mother-in-law! It is the BEST green tomato chow going. I could never make enough of it. My family loved it. With green tomatoes, onions and red peppers, all in a delicious sweet mustard sauce. I could eat this by the spoonful. Its quite simply one of my favorite pickles/relishes of all time, and a great way to use up some green tomatoes.
Yield: 2 1/2 pounds (5 to 6 pints)
Author: Marie Rayner
Sweet Piccalilli
If you cannot find runner beans you may use frozen string beans to make this tasty pickle/relish. This is a very British condiment, a much beloved and integral part of a cold meats tray, especially during the holidays.
Ingredients
1 medium cauliflower, trimmed and chopped into 1 inch pieces
1/2 pound (225g) small onions, peeled, quartered and cut across
2 cups (480ml) distilled malt vinegar (try to get the white) plus 2 1/2 TBS
1/4 of a whole nutmeg, freshly grated
1/4 tsp ground allspice
1/2 English cucumber, peeled, seeded and coarsely chopped
1/2 pound (225g) runner beans, trimmed and coarsely chopped
3/4 cup (175g) caster sugar (fine granulated sugar)
1 clove of garlic, peeled and crushed together with 1 1/2 tsp salt
4 TBS (28g) dry mustard powder
2 TBS (14g) ground turmeric
3 level TBS plain all purpose flour
1 1/2 TBS water
Instructions
You will need a large saucepan and five - six (clean and sterile) 1/2 pint canning jars.
Place the cauliflower, onions and 2 cups of vinegar into the saucepan. Add the nutmeg and allspice and bring to the boil. Cover and simmer for 8 minutes.
Uncover and add the cucumber, beans and sugar. Smash the garlic together with the salt on a cutting board and then scrap this in as well.
Bring the mixture up to the simmer again, then cover and cook on low for a further five minutes. The vegetables should be crispy tender, not mushy.
Set a colander over a clean saucepan and drain the vegetable mixture, catching the vinegar in the bowl underneath. Reserve the hot vinegar mixture.
Whisk the flour, mustard powder, and turmeric together in a bowl. Slowly whisk in the additional vinegar to give you a smooth paste. Gradually whisk in about a cup of the hot vinegar mixture to combine smoothly.
Place over medium heat and bring to a boil, whisking constantly. Gradually whisk in the remaining hot vinegar and boil gently for about 5 minutes. Stir in the drained vegetables to combine well and heat through.
Divide the piccalilli between the five hot and sterile jars,, wiping the rims of the jars clean once filled. Screw on the lids and set aside to seal. If desired you can process the piccalilli in a water bath, but it isn't really necessary.
This should sit for 3 months before eating. Store in a cool dry place.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
