Gillian's Larder

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from the Cornish cooking shop.
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Bowls Club gingerbread

Gingerbread is a traditional Flora Day favourite. This recipe comes from the Rosewarne family, and was a favourite at Porthleven Bowls Club teas in the 1950s, when Mr Rosewarne was the district registrar. Beware: itís very sweet!—you may wish to reduce the sugar to taste.

  • 450g / 1lb self-raising flour
  • 225g / Ĺlb granulated sugar
  • 170g / 6oz butter
  • 2 teaspoons ground ginger
  • 1 teaspoon mixed spice
  • Ĺ teaspoon ground nutmeg
  • 2 teaspoons bicarbonate of soda
  • and, as the original recipe says, "a scant ĺ lb (340g) of golden syrup"

Turn the oven on to a medium heat. Butter a baking tray.

Warm the syrup and the butter together in a saucepan. Mix the other ingredients in a bowl. Mix in the syrup and butter.

Let the mixture cool until it is firm enough to handle. Hand roll the mixture into walnut-sized balls, and spread them on the baking tray with plenty of room for them to expand.

Cook them in a medium oven. When they have risen—use your judgment—open the oven door and slam it. The balls should collapse and spread into natural biscuits. (Modern ovens donít have cast-iron doors—you might have to help with a fork!) Continue cooking until the gingerbread is golden and crispy.

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I'd love to hear how you get on! You can email me at: gillian@

Good luck!