Morpeth Zesty Gingerbread. Great recipe for Morpeth Zesty Gingerbread. This gingerbread has a complex ginger/citrus flavour with a crunchy oatmeal topping. This Zesty Gingerbread recipe was inspired by 'Grasmere Gingerbread' whose recipe is a well-kept secret.
All served with roast potatoes, leeks & peas, balsamic roasted carrots, celeriac mash, Yorkshire pudding and gravy.
Striploin of beef, ox cheek croquette.
Lightly coated crispy meat to serve with sauce of your choice.
You can cook Morpeth Zesty Gingerbread using 19 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Morpeth Zesty Gingerbread
- Prepare of TOPPING MIX:.
- You need 120 g of Coarse Oatmeal.
- You need 2 tsp of Light soft brown sugar.
- You need 2 tbsp of Hot Water.
- It's 1 of Egg white, beaten.
- It's of DRY MIX:.
- It's 170 g of Porridge Oats (med/fine ground- a few secs in a coffee grinder).
- Prepare 130 g of Flour - wholemeal plain.
- It's 50 g of Cornflakes - well crushed.
- Prepare 90 g of Mixed peel – chopped small.
- It's 75 g of Crystallised ginger – chopped small.
- Prepare 1.5 tsp of Powdered Ginger.
- You need 1/2 tsp of Allspice.
- It's 1/4 tsp of Nutmeg - freshly grated.
- It's Pinch of Salt.
- Prepare of LIQUID MIX:.
- You need 130 g of Butter.
- It's 200 g of Syrup – Golden.
- Prepare 190 g of Sugar – soft brown.
Sweet & Sour Sauce Hong Kong Style. We love this weekend: it's the only time of the year we are allowed to make our visitors cry! It's a Fiery Food Lover's delight. Morpeth Gourmet Foods, Restaurants in Morpeth will feature all things hot and spicy.
Morpeth Zesty Gingerbread step by step
- Prepare Topping Mix the water and brown sugar in a small bowl, then stir in the Coarse Oatmeal. In a frying pan on medium heat, toast this mix for around 5 mins, until the oatmeal is a light golden. Pour into a bowl, and stir to cool. Mix in 2 tsp light brown sugar and ¼ tsp pdr ginger. Mix in enough beaten white of egg, about 1.5 tbsp, to give a just moist, crumbly consistency..
- Prepare Base Layer Tip: To chop up the mixed peel and crystallised ginger, add some of the flour to them first, to prevent sticking. In a large bowl, mix all the DRY ingredients well. Put the LIQUIDS into a medium size pan, boil to 120 C (use toffee thermometer). Add dry mix to pan of liquids, and stir thoroughly. Spread into 12.5” by 8.5” lined metal baking tray, and smooth out evenly..
- Add Topping to Base layer: Brush over with beaten white of egg. Spread topping over, and even out. Press gently into the surface with a flat blade..
- Bake in a preheated fan oven for 5 mins at 130 C, then 20 mins at 140 C. Smooth down the surface gently using a flat blade..
- Allow to cool, and then score into 25 slices, approx. 2 1/2 ins (12.5 inch divides into 5) by 1 3/4 inch (8 3/4 inch divides into 5), and store in an airtight container. Enjoy!.
- Keeps for over 2 weeks without the texture degrading. It also freezes well..
Fancy a Devonshire tea with sweet chilli jam? Fire up your tastebuds and get ready for an endorphin rush as Morpeth bursts with the flavours of all things hot and spicy. They would like to refurbish the three nets at our Longhirst home. Nets provide an invaluable all-weather practice facility which help to improve batting and bowling skills. A traditional Thai rich red chilli pasta with coconut cream with hint of spices taste.