Here’s a recipe from the pages of the Dalesman for some very tasty gingerbread buns (some folk like to call buns, ‘muffins’ these days for some daft reason.)
Ingredients
- 2 oz (55g) dark brown sugar
- 4 tablespoons of golden syrup
- 2 tablespoons black treacle
- 2 teaspoons of mixed spice
- 3 teaspoons of ground ginger
- 150 ml/5 fl oz cold water
- 4 oz (113g) butter, diced
- 8 oz (225g) plain flour
- 2 level teaspoons baking powder
- 2 medium sized eggs, lightly beaten
Method
- Put sugar, syrup, treacle, spices/ginger and water into a large pan and heat slowly until mix has melted
- Add diced butter and continue on a low heat until butter has melted. Leave the mix to cool
- In the meantime, mix the baking powder with the flour
- When the treacle and butter mix is almost cold, start to add sieved flour and baking powder, along with the beaten eggs
- Add the eggs slowly, with a little of the flour each time, stirring well. Stir in any remaining flour.
- Divide the mixture into individual cake tins or paper cake cases.
- Bake in a moderate oven (e.g. 375F/ fan oven at 160 c) for around 20 minutes until well-risen.
Source: Dalesman October 2011, p.46.
5 Responses to Gingerbread Buns
Oh yes, “muffins” pretty stupid to me also.
thanks for this recipe, I was looking for one to replace the one that I had for buns made in the Willow Tree in Sidmouth. Most recipes are not very flavourful. this one looks promising.
Hi, did you attempt this recipe please, my mum used to make them when we were kids n was curious if it was a good recipe please?
Yes, to my taste the buns have a good spice & ginger kick, so definitely worth trying to compare with those you remember from your mum.
Hi how many cakes does this make
Depends on the size of your cake tins; I managed 10, I think.