A delicious variation on traditional gingerbread, Walnut Gingerbread is delicious spread with butter or cream cheese.
2 oz. plus
1 teaspoon butter, melted
6 oz. flour
1 teaspoon bicarbonate of soda
1 teaspoon ground ginger
2 teaspoon ground allspice
1 teaspoon ground cardamom
2 oz. soft brown sugar
2 fl. oz. dark treacle or molasses
5 fl. oz. double cream
4 oz. walnuts, finely chopped
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the teaspoon of butter, lightly grease a 1-pound loaf tin and set aside.
Sift the flour, soda, ginger, allspice and cardamom into a large mixing bowl. Stir in the sugar and mix well. Make a well in the centre of the flour mixture and pour in the egg, treacle or molasses and cream. Gradually incorporate the flour mixture into the liquid, stirring well to blend.
Fold in the walnuts, beating until the mixture is thoroughly blended.
Spoon the mixture into the loaf tin, smoothing down the top with a flat-bladcd knife. Place the tin in the oven and bake the gingerbread for 1 hour or until a skewer inserted into the centre comes out clean.
Remove the gingerbread from the oven and allow it to cool for 5 minutes in the tin. Run the tip of a sharp knife around the edge of the gingerbread and gently ease it on to a wire rack to cool.
Delicious, chezuy little sweets , which are easy to make, Walnut and Honey Sweets will keep for up to
2 weeks ij zurapped in greaseproof or zoaxed paper and stored in an airtight tin.
1 teaspoon butter
16 fl. oz. clear honey
2 oz. cup soft brown sugar grated rind and juice of
12 oz. walnuts, finely chopped and toasted
Using the teaspoon of butter, grease an 8- x 8-inch shallow tin and set aside.
Place the honey, sugar, lemon rind and juice in a large saucepan. Set the pan over moderately high heat and bring to the boil. Boil, stirring constantly, for 20 minutes or until the syrup is thick. Add the walnuts and stir well to coat them with the syrup. Cook for a further 2 minutes, stirring frequently.
Remove the pan from the heat. Pour the walnut mixture into the prepared tin. Set aside to cool completely.
When the mixture is cold, using a sharp knife dipped in hot water, cut it into 1-inch squares. Transfer the sweets to a serving plate and serve.