Morpeth Zesty Gingerbread
Morpeth Zesty Gingerbread

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, morpeth zesty gingerbread. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this recipe, we have to 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. Take 120 g Coarse Oatmeal
  3. Make ready 2 tsp Light soft brown sugar
  4. Prepare 2 tbsp Hot Water
  5. Take 1 Egg white, beaten
  6. Get DRY MIX:
  7. Make ready 170 g Porridge Oats (med/fine ground- a few secs in a coffee grinder)
  8. Prepare 130 g Flour - wholemeal plain
  9. Get 50 g Cornflakes - well crushed
  10. Take 90 g Mixed peel – chopped small
  11. Prepare 75 g Crystallised ginger – chopped small
  12. Prepare 1.5 tsp Powdered Ginger
  13. Make ready 1/2 tsp Allspice
  14. Prepare 1/4 tsp Nutmeg - freshly grated
  15. Make ready Pinch Salt
  16. Prepare LIQUID MIX:
  17. Prepare 130 g Butter
  18. Get 200 g Syrup – Golden
  19. Make ready 190 g Sugar – soft brown
Instructions 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’s going to wrap it up for this exceptional food morpeth zesty gingerbread recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!