BARNULTOCH GINGERBREAD

[dancie]

BARNULTOCH GINGERBREAD

Ingredients

2 cups plain flour
2 – 2½ cups rolled oatmeal
250 g butter or margarine
1 cup sugar (I use soft brown sugar)
2 cups molasses
2 large eggs
1 teaspoon baking powder
4 teaspoons powdered ginger
1 teaspoon cinnamon
½ teaspoon ground cloves
2/3 cup boiling water

Method

Melt fat and molasses. Place all the dry ingredients together in a large glass bowl. Add molasses mixture to the dry ingredients and mix. Whisk eggs and add to the mixture. Lastly add boiling water. Mix well. Pour into a greased square baking tin, 19 x 19 x 7 cm, and bake in a slow oven at 150ºC for 1½ –1¾ hours. Test with a skewer to make sure it is cooked.
Remove and cool on wire tray. It is better to make the gingerbread a few days before eating to allow it to mature and develop its full, rich flavour. Slice and thinly spread with butter or margarine.

Adapted by Puka Henry from a very old recipe used by Mrs McCaig of Barnultoch Farm, nr. Stranraer, Scotland.

[Tomasi]

I was going to give this a go but I can't find molasses anywhere in stores here, will treacle do the same job?

[dancie]

No - the reason for using molasses is that it gives a much stronger and richer taste to the gingerbread than treacle, which is too refined.

The recipe came from a dairy farm which is the clue for where to get molasses! It is used as a very nourishing food additive to cattle and horse feed, and can be bought at (or traced through) stores dealing with such animal supplies. It can also be found (maybe more expensively!) in most health food shops.

Good luck with your search - you won't regret the effort!