Thanks for visiting me at Miranda's Table

As many of you know I love to feed my family and friends. Sometimes I take the day to savor the ideas and sometimes I use what I already have at home. Either way it is fun to surprise my hungry guests.

My passion for cooking began at home with my Mum, of course. At a very young age I would stand in the Dog's bed next to the Aga (Stove) and watch her cooking and later we would talk and cook together. 30 odd years later when I visit her and Dad in England she leaves me to do most of the cooking though Mum is always present for chit chat and encouragement.

In my 20's it was all about The Bridge Street Cafe. Baking with my Cousin Sal and making fresh pasta for the evening crowd were my duties at first. Then, as the years went by, I watched and learned from Greg, Pedro, Dan, Paul and of course Pam Storey. By then the Food Network was getting started and inspirational chefs were peaking my interest. The rest is history.

I will enveavor to keep posting and cooking. Enjoy!

Friday, December 10, 2010

Old fashioned English or Jamaican Ginger Bread

The origin of this delicious & spicy cake depends on who you talk to! Every one agrees, however, that Ginger Bread is an ancient delicacy.   The recipe that follows is an English version (no comments from the peanut gallery please) and it is flavorful, dark, and spicy beyond compare.

Feel free to add ground black pepper, lemon zest, a tablespoon of brandy, rum or golden syrup as your taste buds require.  But whatever you do, make it!  You will not regret it for a minute.

Firstly, grease a bread tin and line with parchment paper so as to make it easy to lift out.  Preheat the oven to 350 degrees F. 




Sift together:
1 3/4 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1/4 teaspoons salt
2 tablespoons cinnamon
1/4 teaspoon ground cloves

Cream 8 tablespoons of butter until light in colour . 
Add 1/2 cup of brown sugar and
1 egg

Slowly add 1 cup of light molasses or
1/2 cup bootstrap molasses and 1/2 cup light corn syrup
to the butter mixture

Add the flour and mix.  Then slowly add 1/2 cup of boiling water.  Its going to look pretty liquidy but don't worry. At this point you could grate 1 orange into the batter and some chopped crystallized ginger if you like.
Pour batter into the bread tin and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Let stand in the pan for 10 minutes then turn out onto a cooling rack.
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1 comment:

  1. SomerDecember 11, 2010 at 6:00 PM

    This recipe sounds delicious! I've really started to enjoy baking and I can't wait to try your gingerbread. Xo

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