MARGUERITE PATTEN’S STICKY GINGERBREAD RECIPE

Several readers have written to inqire about finding a recipe of Marguerite Patten’s that was printed on a recipe card as part of a set of recipe cards. I do have many of Marguerite Patten’s cookbooks but haven’t found this particular recipe in any of my cookbooks. I began googling it–and immediately found a reference to sticky gingerbread in MP’s cookbook “We’ll Eat Again” – a tribute to recipes eaten during World War II when all of the British suffered so much from intense food rationing (far more than we in the USA did). I do have ” We’ll Eat Again” but was more intrigued by a Google reference to Sticky Pudding ON the elusive recipe cards..However, while a photograph of the card itself is printed & on display on Google – I couldn’t seem to access the other side of the card for the recipe. That being said, here IS a recipe for Sticky Pudding from Marguerite Patten’s files “from We’ll Eat Again”:

Dark Sticky Gingerbread
6oz S/R flour (or plain flour with 3 tsp baking powder) pinch salt 1 tsp bicarbonate of soda 1 tsp ground ginger 1 tsp ground cinnamon or mixed spice 1 tbsp dried egg, dry 2oz cooking fat 2oz sugar 2 good tbsp golden syrup or black treacle 1½ tbsp milk 6 tbsp water Line a 7 x 4 inch tin with greased greaseproof paper. Sift the dry ingredients into a large bowl. Put the fat and syrup into a saucepan and heat until melted. Pour onto dry ingredients, add the milk and beat well. Put the water into the pan in which the fat and syrup were melted and heat to boiling point. Add to the other ingredients and mix well. Pour into the tin and bake in the centre of a very moderate oven (140ºC) for 50 minutes or until just firm. Cool in the tin for 30 minutes then turn out. Taken from: We’ll Eat Again by Marguerite Patten

Meanwhile I will go back to searching for the recipe on the elusive recipe card collection! – Sandy@ Sandychatter

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5 responses to “MARGUERITE PATTEN’S STICKY GINGERBREAD RECIPE

  1. Ooooh, that looks good. I wonder whether the teaspoons and tablespoons were the same as ours back then. Do you know?

    Jean B.

  2. Jean, I have no idea – this is such a good question, though, I’ll see what I can find out. It seems to me that I rememer a British CUP as being 10 oz to our 8. so here’s a thought.
    One American tablespoon (TBSP) is 3 teaspoons. It takes 16 tablespoons to measure 1 American cup. If the British still have 10 oz to make a cup then it might change the smaller quantities. Maybe someone with British know-how will read this and comment. In fact, Ihave someone I can email & ask.

  3. i’d love to share this posting with the readers on my site. thanks for sharing!

  4. Hi there, the recipe you want is as follows(we have the full set of cards);

    Sticky Gingerbread and Parkin
    Cooking Time 1-1.5 hours
    Prep time 10mins
    Main Cooking Utensils:
    Large saucepan, 7-in square tin, greaseproof paper
    Oven Temp- slow, 300-325f, gas 2
    Oven position: Centre
    For 12 portions you need:
    4oz marg or lard
    6oz black treacle and 2 oz golden syrup OR use all black treacle
    1/2 pint milk
    8oz plain flour
    2oz brown sugar
    1 level tsp mixed spice
    1 level tsp bicarb of soda
    1-2 level tps ground ginger
    2 eggs

    1- warm marg, black treacle & syrup
    2- Add milk and allow to cool
    3- sieve dry ingredients into a bowl, add treacle mixture & the eggs & beat well
    4- Pour into a lined tin
    5- Bake for time & temp given until firm to touch

    Hope this helps you, best wishes
    Sam

    • Thanks Sam; I hope that everyone who wanted this recipe sees this! Thank you for taking the time to type it. I think the directions of ingredients should be clear enough for anyone – whether cooking American or British! It’s funny that despite all of the cookbooks I have of Marguerite’s – and the many different sets of recipe cards that I have acquired – I didnt know about this set! Thank you again for writing! – sandy

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