Before I came to the UK the one thing I wanted Mum to teach me to make was her gingerbread loaf. It is the stuff of dreams, not just because of the sweet ginger flavour but also because it lasts for up to a week without going weird AND it can be frozen. This gingerbread loaf is a total fixture in my mind when I think of my childhood (although Mum isn’t convinced she made it that often), those doorstop thick slabs covered in butter are the answer to almost any problem.
But even though I marched the streets of London with recipe in hand I have never successfully made it. Once a year Mum gets an enraged Skype from me about how I have failed yet again at the fail safe recipe. To be honest the numerous gingerbread loaf disasters were part me and part the UK. I always thought I knew better than the trusty recipe, changing the proportions or on one shocking occasion trying to substitute the milk/vinegar combo for buttermilk (learn from me kids, don’t do it). The UK does have a part to play in this ongoing saga however because the golden syrup over here sucks ass. It is weak watery rubbish that has as much flavour as licking the side of a London telephone box after an autumn shower.
Enter SANZA stage left. Antipodean expats in the UK will all know of SANZA, the website that has all of those treats from home that solve homesickness time and time again (INCLUDING ORIGINAL FLAVOUR BBQ SHAPES!!!!!!!!!!). SANZA offered to send me a box of goodies and to say I leapt at the opportunity was a slight understatement. They might have been slightly surprised at the first thing in my basket, because it wasn’t the Shrewsbury biscuits the Twisties or the Whittakers…it was Chelsea Golden Syrup – time for me to finally conquer the gingerbread loaf.
175 g butter
2 tsp baking soda
¾ C sugar
1 C golden syrup
1 C milk
1 T ground ginger
1 T vinegar
2½ C flour
½ tsp cinnamon
- Add the vinegar to the milk & let stand to sour.
- Cream butter & sugar, add the syrup and beat well. Beat in the eggs one at a time.
- Sift the flour, baking soda and spices into the mixing bowl.
- Gradually beat in the milk & vinegar.
- Pour the mixture into 2 lined loaf tins or 1 x 20cm square tin.
- Bake at 170°C – loaf tins for approx 50 mins, large tin for approx 1 hr 20 mins.
I was primed and ready. In preparation I put on Dave Dobbyn and ate an entire packet of BBQ Shapes, it was time for me and gingerbread loaf to become friends. This time, I had the right ingredients and I was going to follow the recipe to the letter. No exam had ever been so stressful, no relationship as high risk; but step by (totally easy why the hell had I failed before) step I went through the gingerbread loaf recipe sent over from Mum. And do you know what? I only went and bloody well did it.
My gingerbread loaf was perfect. I feasted off it for the next week and froze two mini-versions to have at a later celebration. Turns out, with SANZA to the rescue and if I actually follow the recipe, all is right in the world.
Oh and since I was on a roll I did something that I had never attempted before, I made lolly cake. I was worried that after 29 years without making it, the NZ Embassy was going to revoke my Kiwi card. Lets just say that it was a tasty few days in the Runawaykiwi house.