Archive for the ‘Treacle’ Category

Gingerbread House

February 28, 2012

Soda Bread (Hugh Fearnley Whittingstall)

January 10, 2012

January 6, 2012

Sticky Gingerbread (Hugh Fearnley Whittingstall)

December 15, 2011

Shoo Fly Pie

June 27, 2011

Gingerbread Pear And Blackberry Trifles (Gizzi Erskine)

January 7, 2011

Delias Classic Christmas Cake (Delia Smith)

November 30, 2010

Fig And Hazelnut Loaf (Nigel Slater)

November 29, 2010

Part of the joy of this particularly moist loaf is that it will keep for several days in good condition. They freeze well, too.


wholemeal spelt flour 250g
strong white flour 250g
easybake yeast 1 x 7g sachet
black treacle 1 tbsp
salt 1 gently heaped tsp
warm water 350ml
soft dried figs 250g
hazelnuts 70g
fennel seed 3 large pinches

Put the wholemeal spelt flour, the white flour and the yeast into a large bowl (or the bowl of a food mixer). Add the treacle and the salt then mix in the warm water with a wooden spoon (or the beater attachment of the food mixer). Keep mixing till all is smooth and there are no lumps of yeast.

Turn the dough out on to a generously floured surface and knead for 3 or 4 minutes. I am never too fussy about my kneading method, and find simply working the dough with my hands until it feels springy and alive, moist but not sticky, does the trick.

Flour the bowl and return the kneaded dough to it; cover with a clean cloth and leave in a warm place for an hour. It should have risen to almost twice its size.

Slice the figs finely. Turn the dough out on to the floured board again, and push the figs, fennel seeds and whole hazelnuts into it, kneading lightly as you go.

Cut the dough in half and form into two equal balls. Place on a floured baking sheet and leave to prove once again for 45 minutes until nicely risen. Set the oven at 220C/gas mark 7. Bake for 25-30 minutes or until the bottom sounds hollow when tapped.

Ginger Cake

March 30, 2010