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Mummy Crisp’s Rich Gingerbread   CD  CBF   50mins

                                                 Submitted by Gwen Crisp, Egham, Surrey   


Makes 1 cake   Cold   Dried Fruit  Cakes   Baked Fayre  teatime 



100g/4oz  Lard

100g/4oz  Moist Brown Sugar

175g/6oz  Raisins

2  Eggs, separated

1  to 2  tbsp Milk

1  Teasp Ground Ginger

225g/8oz  Black Treacle

½ teasp Mixed spice

½ teasp bicarbonate of Soda

225g/8oz  Self raising Flour




1. Preheat the oven to 180C, 350F, Gas Mark 4.


2. In a large mixing bowl, cream the lard and sugar together.


3.  Add the yolks and beat well.


4. In a small bowl, dissolved the bicarbonate of soda in the milk then add to the egg mixture together with the treacle, flour, raisins, spice and the ground ginger and mix well.


5. In another bowl, stiffly beat the whites of the eggs. Fold these into the flour mixture and mix thoroughly.


6. Transfer the mixture into a greased and lined meat tin and bake in the oven for 50 minutes


7. Cool in the tin and when cold, cut into squares.




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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



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