I tried making a loaf of gingerbread for the first time and it turned out really nice, so I made a second one a few days later and it was a good thing to be nibbling on while I was working on my tote bag project. Here’s the recipe for it, enjoy!


75 ml black treacle
75 ml golden syrup
115gr light soft brown  sugar
75 gr margarine
100ml low fat milk
1 egg beaten
175 gr plain flour + 50 gr self-raising flour
pinch of salt
2 tsp ground ginger (or 3 if you like)
1 tsp ground cinnamon
1tsp baking powder

1. Melt de sugar, margarine, treacle and syrup in a saucepan and let it cool.

2. Add the milk and the beaten egg into the previous mixture.

3. In a bowl, mix the flour, salt, ginger and cinnamon and make a well in the centre. Pour the contents of the saucepan and mix until smooth.

4. Pour into a greased loaf tin and bake ina pre-heated oven (mine is a fan oven) at 160C for about 1 hour. Let it stand in the tin for 10 min before taking it out.

Vaig intentar fer el pa de gingebre per primer cop i va sortir bastant be, aixi que vaig fer-ne un altre uns dies despres i em va anar d’allo mes be per anar picant mentres feia el meu projecte de costura, la bossa reversible.
Aqui teniu la recepta, bon profit!


75 ml xarop de melassa negre
75 ml xarop de melassa
115gr sucre more sense refinar
75 gr margarina
100 ml llet semidesnatada
1 ou batut
175gr de farina + 50 gr de farina de forc,a
polsim de salt
10 gr (o 15gr) de gingebre en pols
5 gr de canyella en pols
5gr de llevadura Royal

1. Escalfeu el sucre, els xarops i la margarina a foc lent fins que es desfaci. Deixar refredar.

2. Afegiu la llet i l’ou batut i remeneu.

3. En un bol, barrejar les farines i les especies, la sal i el llevat. Fer un forat al centre i afegiu la barreja de xarops barrejant be i que quedi tot lligat.

4. Abocar-ho en un motlle de plumcake umtat amb mantega i coure-ho al forn precalentat a 160C durant una hora. Deixeu el pa en el motlle durant uns 10 minuts abans de treure’l.

Que vagi de gust!


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Filed under CUINA - COOKING

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