Grasmere Gingerbread

My Grandfather fought in WW1. He was in the Royal Artillery. Every Remembrance Sunday in the two minute silence I think of him in particular and all the other soldiers who fought in all our wars right up to the present day.   And every Remembrance Sunday I make this recipe for Grasmere Gingerbread that my mother wrote in our old family recipe book as it was a particular favourite of my Grandad and somehow by making it I feel as though I am bringing him into my home – and yes, the photo is of me on my grandfather’s knee

This recipe is made in a Victoria Sandwich tin  it makes a lovely chewy cookie style slice that disappears from the cake tin in record time even though my mother wrote at the end of the recipe “keeps three weeks”   Goodness knows how she knew that! The addition of crystallised ginger as well as the normal powdered spice gives it a lovely warmth and the raisins, though not necessary, give an added sweet richness   Best of all you can make the Gingerbread in the food processor in a matter of minutes before pressing it into a tin to bake!


  • 25g crystallised ginger
  • 225g plain flour
  • 1/2 tsp ground ginger
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp cream of tartar
  • 110g butter
  • 110g soft light brown sugar
  • 50g raisins
  • 2tbsp golden syrup
  • 1 level tbsp granulated sugar



Put all ingredients apart from raisins, syrup and granulated sugar in food processor and pulse until mix resembles sand

Add syrup and pulse again till mixture starts to clump then add raisins and pulse for another 5 seconds

Tip mixture into a buttered sandwich tin (8″) and press down firmly   Sprinkle top with the granulated sugar

Bake at 160c for 40-45 mins till golden and brown

Leave in tin for 15 minutes before cutting into wedges

Yum   Thanks Grandad!





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