Morpeth Zesty Gingerbread
Morpeth Zesty Gingerbread

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, morpeth zesty gingerbread. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Morpeth Zesty Gingerbread is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Morpeth Zesty Gingerbread is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook morpeth zesty gingerbread using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Morpeth Zesty Gingerbread:
  1. Get TOPPING MIX:
  2. Prepare 120 g Coarse Oatmeal
  3. Get 2 tsp Light soft brown sugar
  4. Get 2 tbsp Hot Water
  5. Take 1 Egg white, beaten
  6. Prepare DRY MIX:
  7. Take 170 g Porridge Oats (med/fine ground- a few secs in a coffee grinder)
  8. Take 130 g Flour - wholemeal plain
  9. Prepare 50 g Cornflakes - well crushed
  10. Make ready 90 g Mixed peel – chopped small
  11. Take 75 g Crystallised ginger – chopped small
  12. Take 1.5 tsp Powdered Ginger
  13. Make ready 1/2 tsp Allspice
  14. Prepare 1/4 tsp Nutmeg - freshly grated
  15. Take Pinch Salt
  16. Make ready LIQUID MIX:
  17. Get 130 g Butter
  18. Make ready 200 g Syrup – Golden
  19. Make ready 190 g Sugar – soft brown
Steps to make Morpeth Zesty Gingerbread:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. Keeps for over 2 weeks without the texture degrading. It also freezes well.

So that is going to wrap this up with this special food morpeth zesty gingerbread recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!