Yorkshire Recipes


Gingerbread Buns

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.)


  • 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


  1. Put sugar, syrup, treacle, spices/ginger and water into a large pan and heat slowly until mix has melted
  2. Add diced butter and continue on a low heat until butter has melted. Leave the mix to cool
  3. In the meantime, mix the baking powder with the flour
  4.  When the treacle and butter mix is almost cold, start to add sieved flour and baking powder, along with the beaten eggs
  5. Add the eggs slowly, with a little of the flour each time, stirring well. Stir in any remaining flour.
  6. Divide the mixture into individual cake tins or paper cake cases.
  7. 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.

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