Gingerbread cake

Apparently this recipe originally came from British Rail but don’t let that put you off.

Ingredients

Makes 1 square loaf/ 2 x 2lb loaf tins

460g white self-raising flour

2 tsp. bicarbonate of soda

2 tbsp. of ground ginger

2 tsp. of ground cinnamon

2 tsp. of ground mixed spice

220g unsalted butter, chilled and diced.

220g black treacle

220g golden syrup

220g light muscovado sugar

560ml milk

2 eggs, beaten

Line the base of whichever tins you are using.

Method

Preheat the oven to 180C (350F Gas Mark 4). Sift all the dry ingredients, except the sugar, into a large mixing bowl. Rub in the butter with your fingertips until the mixture resembles fine crumbs, or simply use a food processor and use the pulse button. Melt the treacle with the syrup, and leave to cool until blood heat. Meanwhile, dissolve the sugar in the milk over a low heat, stirring. Whisk the milk into the flour mixture, ensuring no lumps, then whisk in the treacle mixture followed by both eggs. When thoroughly combined, the mixture will be like a thin batter.

Pour the mixture into the prepared large square lined tin or pslite evenly between 2 loaf tins. Bake for 45 minutes – 1 hour until a skewer inserted into the centre comes out clean. During baking the mixture will rise, then sink. Leave to cool completely in the tin, then turn out and peel off the lining paper. Wrap in greaseproof paper and then foil and keep for aa couple of days before slicing.

Squash Soup

All winter squash love warm spices: the sweet flesh set against a zing of ginger and the fragrance of cumin and cardamon.

Ingredients

1 medium Crown Prince or Butternut Squash pumpkin, peeled, seeded, and cubed
– 1 tbsp olive oil, or rapeseed oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, minced
– 1 small red chilli, chopped (adjust for spice preference)
– 4 cups vegetable/chicken stock
– half a tin coconut milk
– Salt and pepper, to taste

1 teaspoon of spices which can include cinnamon, coriander, cumin and cardomon or for ease you can use a mild curry powder. You can tweak it to your tastebuds. We sell some fantastic spice grinders which makes life easier for creating your own spice mixes.

You can add Fresh coriander and toasted pumpkin/sunflower seeds, for garnish

Method

Preheat your oven to 200°C (400°F).
Toss the Crown Prince squash cubes with  oil, salt, and pepper, and roast on a baking tray for 25-30 minutes until tender.
In a large pot, sauté the onion in a little olive oil over medium heat until soft, about 5 minutes. Add garlic, ginger, and chilli, and cook for another 2 minutes. Add the roasted squash, stock, and bring to a simmer. Let cook for 10 minutes.
Blend until smooth. Stir in the coconut milk and season to taste.

If you want to toast some seeds for a bit of crunch – lay on a tray in the oven or toast in a pan with a little oil and salt and keep an eye on them.