Morpeth Zesty Gingerbread

Hello everybody, it's John, welcome to our recipe site. Today, we're going to make a distinctive dish, Morpeth Zesty Gingerbread. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Morpeth Zesty Gingerbread is 25 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Morpeth Zesty Gingerbread estimated approx Preparation time 45 mins approx. Bake time 25 mins.

To get started with this recipe, we have to prepare a few components. You can have Morpeth Zesty Gingerbread using 19 ingredients and 6 steps. Here is how you cook it.

This gingerbread has a complex ginger/citrus flavour with a crunchy oatmeal topping. The chewy texture lasts well.
This Zesty Gingerbread recipe was inspired by ‘Grasmere Gingerbread’ whose recipe is a well-kept secret.

Ingredients and spices that need to be Make ready to make Morpeth Zesty Gingerbread:

1. TOPPING MIX:
2. 120 g Coarse Oatmeal
3. 2 tsp Light soft brown sugar
4. 2 tbsp Hot Water
5. 1 Egg white, beaten
6. DRY MIX:
7. 170 g Porridge Oats (med/fine ground- a few secs in a coffee grinder)
8. 130 g Flour - wholemeal plain
9. 50 g Cornflakes - well crushed
10. 90 g Mixed peel – chopped small
11. 75 g Crystallised ginger – chopped small
12. 1.5 tsp Powdered Ginger
13. 1/2 tsp Allspice
14. 1/4 tsp Nutmeg - freshly grated
15. Pinch Salt
16. LIQUID MIX:
17. 130 g Butter
18. 200 g Syrup – Golden
19. 190 g Sugar – soft brown

Instructions to make 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.

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So that's going to wrap this up with this exceptional food Recipe of Speedy Morpeth Zesty Gingerbread. Thank you very much for your time. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!