Orl-right treacle? *

What a bit of a day it has been! The village has been hammered somewhat - with large parts of it without electricity, most of it without wi fi and all of it without water all day! Fortunately the water is back - turned out several of the old Victorian pipes split with the cold, most but not all of the residents have power or internet back yet.

It has been, however,  a very good day for sewing though - and I have done eeeeeeven smaller stitches! Think I've gone a little cross eyed in the process 😁

I promised to share the gingerbread recipe after I'd tasted it - no point getting excited about a recipe then on sampling finding it disappointing - however this particular delight was exactly that - a delight! It makes a HUGE cake so next time I make it I will halve the ingredients.

It is from an American site with US weights and measures, so I have converted it - I have added the link for my Stateside readers.

Fresh Ginger and Treacle Cake

• 114gm fresh ginger peeled and grated
• 300gm treacle
• 200gm sugar
• 225gms (mls) vegetable oil
• 313gm self raising flower
• 1tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp finely ground black pepper
• 236grams (mls) hot water
• 2 tsp bicarb (baking soda)
• 2 eggs

1. Heat oven to 175 deg c, line a 25 cm cake tin with greaseproof paper - I used a large square pan and cut the cake into 'brownie' sized squares.
2. Peel and grate the fresh ginger.
3. Mix treacle, sugar and oil in one bowl
4. Mix flour, spices in a separate bowl
5. Stir the bicarb into the boiling water and add to the treacle mix
6. Add the grated ginger.
7. Gradually add and whisk the dry ingredients to the treacle mix
8. When well blended, add the eggs until thoroughly combined.
9. Pour into the cake tin and bake for about an hour.

The cake is very dark so not easy to check if browning too quickly, so after about cooking for about half an hour, I added a greaseproof cover to protect it.

Leave to cool in the tin for about half an hour - it will still be warm for a long time after. Use a knife or spatula to loosen the edges and take out of the tin to cool further - or in my case feed straight to a waiting husband..........

This is the LINK to the US site with gorgeous photos of the cake - mine are rather less so!

Now, a good 24 hours after it's baking, the cake is still soft and squidgy and just gooey enough to make your fingers worth giving a good lick but not too sticky that you need to rush off and wash your hands. Himself has decided that he'd like to try a goodly portion of the cake swimming in a bucket load of hot custard - hmmmm, might have to humour him😁

*and the 'Orl-right Treacle? of my title? - well it was a catchphrase from a character from the 1980s - a cockney stall holder in a long running soap opera. One, I hasten to add, I do not watch! However I did, under sufferance, see the first few episodes when I stayed with my Gran who was - in equal measure - was both entranced and annoyed by the plot lines and characters!

This is my penultimate #moreblogvember post - tomorrow is November 30th and I know December can be beyond busy for most folk - so, I may be less prolific with my posting. Thank you for coming along for the ride!

#moreblogvember

#52newrecipes