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Traditional Scottish Gingerbread

Traditional Scottish Gingerbread is a traditional Scottish recipe for a classic tea-room gingerbread cake. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Traditional Scottish Gingerbread.

prep time

20 minutes

cook time

65 minutes

Total Time:

85 minutes

Serves:

10–12

Rating:

Tags : Spice RecipesMilk RecipesBaking RecipesCake RecipesScottish Recipes

It may be a bit of a guilty pleasure, but I do have a secret fondness for Scottish tea-house recipes. In fact, I really like traditional Scottish recipes and I have an ever-growing collection of them.

Gingerbreads go back to medieval times; though this is a thoroughly modern version. However, it’s interesting to think just how far back ground ginger has been used as a spice.

This is a classic high tea recipe, traditionally served sliced and liberally spread with butter.

Ingredients:

225g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp mixed spice
pinch of salt
115g black treacle (molasses)
115g butter
115g golden syrup
55 soft muscovado (dark brown) sugar
2 eggs
120ml milk
115g sultanas

Method:

Mix together the flour, salt, spices and bicarbonate of soda in a bowl. Form a well in the centre.

Combine the butter, treacle, syrup and sugar in a pan, place over low heat and melt gently. Take off the heat and allow to cool slightly.

Add the eggs and milk to the well in the flour mix then pour in the cooled treacle mixture. Beat the ingredients together with a wooden spoon until you have a smooth batter.

Turn into a greased and lined 900g (2lb) loaf tin then transfer to an oven pre-heated to 180°C. Bake for 60 minutes until lightly browned and a skewer inserted into the centre of the cake emerges cleanly.

Allow to cool completely in the tin before turning out.

Serve liberally spread with butter.