Every year at Christmas time, I make some sort of gingerbread to celebrate the festive time of year. Last year I made delicious gingerbread biscuits at Christmas Time and the year before, I built a gingerbread house from scratch. This year, I decided to go back to my childhood roots of Christmas and bake a proper gingerbread. Some people also call it gingerbread cake or a gingerbread loaf but to me, growing up this was always just called “Gingerbread”.
So here we go, this is my grandma’s recipe for the Gingerbread, topped with my grandad’s recipe of Cumberland rum butter.
Rum butter is also DELICIOUS spread onto hot toast – I often used to have it on Christmas Day as a treat! The sugar content in it is huge so its definitely not an everyday toast topping. You can also enjoy rum butter with mince pies, Christmas cake and Christmas pudding too. But I like to dollap it onto my warm gingerbread.
Keep scrolling for the recipe!
Gingerbread and Rum Butter – The Recipe
Makes two loaves
INGREDIENTS
For the Gingerbread:
175g Soft Brown Sugar
175g Unsalted Butter
75g Golden Syrup
75g Black Treacle
350g Self Raising Flour
A pinch of salt
3 tsp Ground Ginger
1 1/2 tsp Bicarbonate of Soda
5 tbsp Milk
2 Large Eggs
For the Rum Butter:
6 tbsp Rum
175g Unsalted Butter (Room Temperature)
175g Soft Dark Brown Sugar
METHOD
- Start by preheating the oven to 150 degrees centigrade
- Grease two loaf tins with lots of butter and set aside
- In a pan, melt together the sugar, butter, golden syrup and black treacle on a low heat
- Sift the flour, salt, ground ginger and bicarb of soda together in a large mixing bowl and set aside
- Once the butter syrup mix has melted together, leave it to cool slightly before adding it to the flour mixture
- Add in the milk and eggs to the mixing bowl and stir well until the mixture is smooth
- Divide the mixture into two loaf tins and bake for 40 minutes
- Put the loaves on a wire rack and leave to cool
- To make the rum butter, put the sugar and butter together in a bowl and mix using an electric hand whisk until soft and creamy
- Stir in the rum a little at the time and add any additional rum to taste
- Pop it into a container and freeze for 30 minutes to harden or if you can manage to wait, just put it in the fridge to set.
- Serve a slice of gingerbread topped with rum butter and enjoy!
Dining Inspiration
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