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Bara Sinsir Caerfyrddin (Camarthen Gingerbread)

Bara Carwe Ynys Môn (Camarthen Gingerbread) is a traditional Cymric (Welsh) recipe for a classic light gingerbread from Camarthen flavoured with ginger and mixed spice. This recipe happens to be vegetarian, vegan and gluten-free. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Camarthen Gingerbread (Bara Sinsir Caerfyrddin).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Spice Recipes Milk Recipes Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma arddull gwelw o fara sinsir triog gyda blas sinsir a sbeis cymysg o Gaerfyrddin.

Cynhwysion:

225g o flawd plaen
dau lond llwy de o sinsir mâl
llond llwy de o sbeis cymysg
60g o ymenyn
wyth llond llwy fwrdd o driog du neu driog melyn
30g siwgr coch, meddal
un wy
115ml o laeth
hanner llond llwy de o soda pobi
ychydig o halen

Dull:

Toddwch ynghyd y triog, yr ymenyn a’r siwgr mewn padell uwchben gwres isel. Hidlwch ynghyd y blawd, y sinsir, y sbeis a’r soda i ddysgl fawr ac arllwyswch y gymysgfa triog toddedig drostynt. Curwch ynghyd yr wy a’r llefrith, eu hychwanegu at y defnyddiau eraill a’u cymysgu’n drwyadl. Irwch dun ymyl-isel gan gorchuddio’i waelod â haen o bapur ymenyn. Trosglwyddwch y cymysgedd iddo a’i grasu mewn ffwrn weddol boeth am ryw ddeugain munud.

English Translation

This is a pale style of treacle gingerbread flavoured with ginger and mixed spice from Camarthen.

Ingredients:

225g (1/2 lb) plain flour
2 tsp ground ginger
1 tsp mixed spice
60g (2 oz) butter
8 tbsp black treacle or syrup
30g (1 oz) soft brown sugar
one egg
150ml (3/5 cup) milk
1/2 tsp bicarbonate of soda

Method:

Melt together the treacle, butter and sugar in a pan over low heat.

Sift together the flour, ginger, spice and soda into a bowl and pour over the melted treacle mixture.

Beat the egg and milk together, add them to the other ingredients in the bowl and mix all together thoroughly.

Grease a shallow cake tin and line the base with greaseproof paper.

Transfer the mixture into it, spread evenly and bake in a moderately hot oven for approximately forty minutes.