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Pitney Iced Gingerbread Slices
Created by danorak, Wednesday, 23 September 2009
This recipe was first published in conjunction with Stork margarine in 1958 and was a staple of both my mum's childhood and of my own. The original recipe did of course use imperial measurements so I've tried to convert those to metric as faithfully as possible. My mum still makes this recipe regularly using butter or butter-type spreads and it still tastes as good as I remember from childhood. You'll notice that there's no specific measurement for the amount of vanilla essence to add. Unfortunately, this part of the recipe appears not to have survived, so the best tactic is to add a small amount at a time and keep tasting...
Ingredients
- 8 oz/225g plain flour
- 3-4 level teaspoons ground ginger
- 4 oz/115g margarine
- 4 oz/115g soft brown sugar
- 1/2 lb / 225g golden syrup or black treacle, or half of each
- 1/4 pint milk
- 1 egg
- 1 level teaspoon bicarbonate of soda
- Fudge Icing
- 2 oz/55g margarine
- 3 dessertspoons milk
- 8 oz/225g icing sugar
- vanilla essence
Method/steps
- Sieve flour and ginger into a mixing bowl.
- Melt margarine with sugar, syrup and milk over a low heat, stirring all the time.
- Remove.
- Beat egg.
- Stir bicarb quickly into syrup mixture.
- Add, with egg, to sieved ingredients.
- Mix well, then beat for 5 minutes.
- Pour into an average-sized swiss roll tin lined with greaseproof paper coming about 1/2 inch above the edges of the tin and brushed all round inside with melted margarine. Spread evenly.
- Bake for 1 hour 10-20 minutes on middle shelf of slow oven (gas 2, 315F, 150C).
- Cake should be springy to the touch. Remove, turn out carefully, strip off paper and cool on a wire tray.
- When cold, ice with fudge icing.
- Fudge Icing
- Melt margarine and milk over a low heat; do not boil.
- Add vanilla essence.
- Remove and beat in icing sugar, sieved.
- Cool a little and beat again before using.
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