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đȘ 1800's Grasmere Gingerbread Recipe
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- Äas pĆidĂĄn 14. 08. 2024
- đȘ 1800's Grasmere Gingerbread Recipe
This recipe was invented around 1854 in the village of Grasmere England by Sarah Nelson. You can still buy gingerbread made to this gingerbread recipe; at the same place by the same family for over 165 years. Now the recipe I'm making... may not be the original; but it tastes fantastic none-the-less. Interestingly... after the tasting, Julie kept saying "I've had this before", and sure enough she found deep in a box of mementos from a trip to England with her Mom, a wrapper from Sarah Nelson's Grasmere Gingerbread shop. Julie had been there and thought they were so good she kept the wrapper!
Ingredients
225g (350 mL) all purpose flour
2 mL (œ tsp) baking soda
2 mL (œ tsp) cream of tartar
10 mL (2 tsp) ground ginger
175g (6oz) butter, cold cut up
175 g (200 mL) brown sugar
15 mL (1 Tbsp) golden syrup / corn syrup
Sugar for sprinkling
Method
Pre-heat oven to 170ÂșC (325ÂșF).
Butter a 20 cm (8 inch) sandwich (cake) tin.
Place the flour, bicarbonate of soda, cream of tartar, ground ginger and butter in a food processor.
Pulse until it resembles fine crumbs.
Transfer to a bowl and mix in the brown sugar.
Add the golden syrup and stir into the mixture with a knife.
Press the mixture in the tin, and bake for 45 to 50 minutes until golden brown.
Remove from the oven and sprinkle with granulated sugar.
Leave to cool in the tin for 15 - 20 minutes, then cut into wedges.
0:00 Welcome to the Grasmere Gingerbread Recipe
0:38 What is Grasmere Gingerbread
1:00 Mixing the first ingredients for the Grasmere Gingerbread Recipe
1:33 Baking soda or Baking powder
2:00 Which flour to use
3:28 Transfer the Grasmere Gingerbread Recipe to a pan
4:23 Tasting the Grasmere Gingerbread Recipe
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Thanks for watching Everyone! *The recipe is in the description box.* After the tasting, Julie kept saying "I've had this before", and sure enough she found deep in a box of mementos from a trip to England with her Mom, a wrapper from Sarah Nelson's Grasmere Gingerbread shop. Julie had been there and thought they were so good she kept the wrapper!
Iâm surprised you used corn syrup instead of maple syrup. (Thatâs not because itâs Canada, itâs because I think itâd be better tasting.)
What about replacing the Golden Syrup with Honey?
@Eye Ore They are made by 'Zeal' You can find them online a few different places.
For substitution with Baking Powder in place of the Soda + Tartar, would you recommend 1 tsp of powder?
(The formulae I could find online would seem to call for ~3/4 tsp of powder + 1/4 tsp of soda - perhaps also with a touch of cornstarch. But that seems pretty fiddly and I wonder if just a straight 1 tsp of powder would do the job...)
Hi Glen. Great channel đđ». Iv tried quite a few of your recipes these past few weeks and I was wondering... where did you get your green apron from (not the blue one) Iâm vertically challenged and I like the fully adjustable neck strap đ
I've actually been to the village of Grasmere some time ago that's situated in the Lake District, it has a full store dedicated to their Gingerbread still made to the old recipe dating back to 1854 :D
When I last bought some there it was rather different than the recipe shown today - much thinner, crumbly top and a rather hard base - very tasty though.
@@robertmaynard8619 Sounded to me like the recipe used today was from the late 1800s, so perhaps not the original.
@@erad67 it is still the same recipe, its not changed
I have had this in Grasmere as well. It is very tasty.
Every time Iâm in that part of the Lake District I have to stop in and pick up a pack or two⊠itâs the best gingerbread Iâve ever had⊠it has multiple textures and a good ginger flavour without being overpowering.
Sarah Nelson's Grasmere Ginger Bread is legendary here in England (and divine)
I had Sarah Nelsons gingerbread as my wedding favours for my guests, many fond memories of walking around the lake district with my loved ones and it had a special place in our hearts. Lovely to see this pop up on your channel Glen, thank you.
Matthew Beckwith hello come visit we will be friends đ€đ
Tried this with additional candied ginger-one of the best things I've ever ate.
This episode means a lot to me as the original shop is only a couple of hours away and i often used to visit as a child.
The quaint little shop is very much worth a visit and still makes & sells a lot of ginger bread to this day, best eaten with their secret recipe rum butter!
Hi Glen, I live in whitehaven which is about an hour outside of grasmere. There is also something called kendal mint cake you should look up. They are both quite popular in cumbria
Hi Glen, I'm from Cumbria where this biscuit originates and we are very proud of it! I also liked the point about golden syrup being substituted for corn syrup. When I make my aunt's pecan pie recipe in the UK I use golden syrup as we can't get corn syrup at the grocery store.
Oh cool! Cumbrian here! Grasmere gingerbread is my go-to gift for people, it's absolutely amazing
avantgardener hello come visit we will be friends đ€đ
Glen, I have a recipe from my great-grandmother Cora. It's a gingerbread cookie recipe, and it has been a family favorite. Soft and chewy, and always a family favorite during the holidays.
May I send it to you?
Can you send it to me please pretty please?
Im from Cumbria and I love this cake, in my town they sell this cake made with confectioners icing on top and itâs delicious! đ
I've been to the original Grasmere gingerbread shop, it's kinda expensive but the shop is adorable, everyone working there is wearing traditional dress, they wrap up the biscuits in front of you and tie a little bow around it. Every time I've been it's had a huge queue outside to buy it. In the Lake district a lot of shops sell it, but it's MUCH harder to come by elsewhere in the UK, which is a shame.
Thanks for the recipe, I'm definitely making this tonight!
The Sarah Nelson shop in Grasmere is the only place to buy the original version, or so I believe. It is thinner and sold in stacked squares each one marked into 2 rectangles wrapped in blue printed greaseproof paper folded parcel like and held in place with a rubber band. I am pretty sure that it has finely chopped ginger in syrup in it. It's delicious and kind of hard, chewy with a nubbly surface. There is a similar Yorkshire version sold by Betty's of York, a group with six very popular tea shops in Yorkshire. Really enjoying your videos. Thank you.
Building on the end bit. It's a spice cookie /gingerbread which while a genrally loved food has like many old recipes in North america been sent to the "Christmas only" box, in which case alot of people most likely have this or something very similar as their family recipe where it would have lost its name. Though I would also say there's not a huge number of people making it as the family recipe simply because it's an odd dough as well. Though contracting that I think I have a scholastic order children's Christmas cookbook with this recipe labeled as "spice wedges" or similar.
"Christmas recipes" and "Christmas dinner" are Imo fancisting because because there is so much tradition and individualism (family being an individual) worked into it and there's still very much a "you make this once a year" feeling alot of people have to it, now because of tradition and the abandonment of home baking and not because of foods being unavailable. My family still makes sevral jello salads at christmas and we all love them, like really love them, but you suggest making it in the summer and they look at you like you have two heads because "that's Christmas food. You don't make it now" and yea when greatgrandma who's recipe it was was growing up it made sense because it was the depression and you had to get fruit for it. In northern rual Ontario. But people, we can go to the store spend 10 bucks and make 2 whole pans of it right now, why not?
Sorry for the rant. Just in the middle of making a family cookbook and a commercial one. And a history major.
Thanks for putting in the extra effort on the video timeline segments! While they're a small touch, they're really nice - you're the first content creator I've seen that's using them consistently.
It's a fairly new feature, so I'm playing around with how it works and if people respond to it. I've been having trouble deciding what / where is the best spots to put them in.
Excellent to hear you know of Grasmere Gingerbread! I also happen to come from the town of Ormskirk, which was historically popular for its gingerbread - especially around the expansion of railways in the 1800s
As an Australian, it's easy to get these ingredients. Definitely going to try this recipe.
I like that you put in what you have especially helpful at this time.
My mother used to make ginger bread and while still warm from the oven she would put a lemon sauce over it. Yummm
300,000 subs. WOO HOO!
Well done Glen and Friends. This is a great channel.
LIM PEH KA LI KONG hello come visit we will be friends đ€đ
We had these for our wedding favours 2 years ago from Sara Nelsonâs.
They make them heart shaped as âspecialsâ đ
That looks delicious. I'm in UK and not come accross that recipe. I will be trying. Thanks x
ooh ooh ooh .. i have all those ingredients! yay! .. here goes ........ đ
I actually ordered some gingerbread from Grasmere online a week ago, waiting for it to arrive on my day off - can't wait. I was on holiday there just before the lockdown. I'm lucky enough to live 5 hours away from the beautiful Lake District. The missus and I are returning next year. Can't wait.
For those in the US, World Market carries golden syrup for a reasonable price. I have two of those "sandwich" pans that belonged to my Grandma. I was puzzled when she gave them to me why all cake pans didn't have a slicing knife. I've been to the church where they still sell this gingerbread behind it near the cemetery (sold nowhere else). It keeps very well. We were two weeks in England and brought some home for our daughters and it was still phenomenally delicious. Thanks so much for this. (I know I'm a bit late to the party but better late than never.)
Just made this and I used molasses , it came out AMAZING! cook time was 40 mins in Breville counter top oven
Sam Leyman I was thinking Iâd probably use molasses since Iâve never seen golden syrup in the US. Then again, Iâve never looked. đ
Sam Leyman Hmm. I wonder how maple syrup would work...
I have found golden syrup in Walmart in the international/british section
I'm intrigued, in Britain we have an american section in the bug supermarkets with sweets (candy) and the other food I would deem very stero typical. What kind of foods are in the UK section over the pond?
I haven't been for groceries in many weeks. But going from memory, HP sauce, Heinz beans, canned spotted dick, PG Tips and Typhoo tea, Flake and Aero chocolate bars, single serve shelf stable sticky toffee pud, digestive, McVities, salad cream, Bird's custard powder, and the afore mentioned golden syrup. Branston pickle can be hard to find.
Toby White here in south Florida, some supermarkets have a British section for Brits who spend the winters here. Heinz beans, squash and barley water concentrates, Aero and a few other chocolate bars, Typhoo and Yorkshire teas, Marmite (though sometimes thatâs elsewhere)... definitely more but I canât recall offhand.
@@ms.chuckfu1088 Bird's custard powder is in the normal baking aisle where I live. It's a staple ingredient in Nanaimo bars.
Nice new old video as always........... For general info, 'Grasmere is a village and tourist destination in Cumbria, England, in the centre of the Lake District. It takes its name from the adjacent lake. It has associations with the Lake Poets, one of whom, William Wordsworth, lived in Grasmere for 14 years and called it as "the loveliest spot that man hath ever found." Wikipedia'............ Very pretty place, visited on several occasions.
I absolutely LOVE gingerbread! I will definitely try this recipe! Thanks Glenn...
I purchased some from Grasmere on their online shop recently đ they ship worldwide!
I think for me, I would sub the syrup for molasses. The gingerbread I grew up with was always the darker, molasses rich kind, and I think it would fit well in this one too.
It looks yummy đ thanks for the recipe
These were amazing! Maybe not the fully traditional recipe - but so good anyway.
I made this today, and can I just say this is amazing!!!
The *one* plus to being in Australia, golden syrup is soo easy to find. Which is good, because it's tasty stuff đ
Thanks!
I love simple, not too sweet treats like this. This ones getting made for sure. And I LOVE that cake tin! Never seen anything like it.
I love Ginger cookies, this looks like a way to put half a dozen into one convenient piece.
I've never seen such a dry dough turn out so well formed.
HA! I live on Grasmere Crescent in Ottawa, Ontario! Good show!
lawnmoose hello come visit we will be friends đ€đ
"It's what I've got so it's what I'm going to use." This is such a Canadian attitude.
I love this, even though I haven't tasted it. I just think that I would. It would be great with a cup of tea. Thanks again.
I just bought golden syrup to make Anzac biscuits, so I am going to try this over the weekend!
Glen btw if your interested in trying to make a golden syrup substitute at home for future recipes, Bigger Bolder Baking has a recipe for one on their channel and website along with a bunch of other substitutions for basic ingredients.
This seems like it would be a gingery shortbread type cookie. Definitely going to add this to the list to try.
Iâve made this a few times now and it is excellent. Now Iâm back to review the recipe again so I can make it again.
What a great recipe - looks delish! Even better are Sarah & Julie's stories! Thank you for sharing the recipe and the lore! You always have such great content!
Thank you for sharing this!
I can't wait to try this recipe! I just finished an on-line course on William Wordsworth; he and his family (first his sister Dorothy and then Dorothy, his wife and children) lived in Dove Cottage in Grasmere. There is reference in the course to a cookbook on display in Dove Cottage belonging to a family member, open to the page for the recipe for the famous Grasmere Gingerbread. I went down a rabbit hole looking for recipes, and was thrilled to find one on this channel, my favourite place to lose myself in Old Cookbook recipes!! đ
Love ginger and will need to try the recipe. Also. Beautiful sweater Julie. Are you or someone in your family, a knitter? Best wishes!
Made this, this evening. It was great! I had all the ingredients in the pantry, even the cream of tartar, and "Lyle's" golden syrup. Thanks. It's a keeper!
Wow, that cake looks just like a swedish sticky cake except ginger instead of chocolate. Looks great.
Ostronan hello come visit we will be friends đ€đ
I am going to like every single video on this channel because it deserves exposure.
crtx hello come visit we will be friends đ€đ
Congrats on reaching 300K subscribers!
I live in Oshawa and have found Golden Syrup at my local Sobeys and Freshco. Also, you can find it at any British specialty shop (there is one in Whitby). It's nowhere near as expensive as it is on Amazon.
My southern grandma made a gingerbread like this and layered it with applesauce between the layers. The longer it sat the better it was, because the applause soaked in the gingerbread.
Making these tomorrow!
I had those pans. They were my mum's layer cake tins but I down-sized recently and let them go. Sooo nice to see them here. These recipes and techniques remind me of bygone days and they joy of youth. Thank you.
kyrvhy hello come visit we will be friends đ€đ
What a timely suggestion; I wanted a little sweetness! Mine is cooling right now! :D
Lips are burned, but it tastes great haha! I used golden corn syrup, as well. I think it worked well.
I was surprised how well it works as it looked so dry going in the pan, and speaking of the pan, thats awesome with the cutting edge on the bottom, great video Glenn and Julie, you guys make cooking fun, and entertaining, thank you both, stay safe đđ»đđ»đđ»đđ»đŠđșđŠđșđŠđșđŠđșđŠđŠđŠđŠ
I love seeing these videos you do on old time recipes! I enjoy experimenting with em more than making modern food. We don't bake anymore, we don't form relationships with our food and savor it.
I made this, used molasses as that is what I had. Tastes great, a bit crumbly. It is a keeper.
Great video as always and so glad to hear Sarah Nelson's gingerbread brought up as it is amazing , especially the crumb topping they add and the pieces of real stem ginger!!! If you ask they sometimes have bags of the crumb topping to buy which makes the most amazing apple crumble topping.
Thank you. I made this this morning and added stem ginger. Somehow, I added twice the golden syrup (never a bad thing!) Really lovely, no doubt it will be made again!
Been following for ages and I was so surprised when this came up, I grew up 30mins away from Grasmere (have since moved away) miss it so much.
Michael B hello come visit we will be friends đ€đ
They look fantastic! Thanks for bringing them back.
Love your channel, youâve inspired me to make so many things when the lockdown is over and I can go back to cooking for my family at the weekends as a much loved pass time. I am from the UK and live about an hour away from Grasmere. We go walking often in the Lake District and always pop into the shop and bring home the gingerbread for our family (only if it survives the ride home!). It has been a much talked about topic in our house and definitely a recipe I would love to be able to replicate. I will try your recipe when things get back to normal for sure. There is stem ginger in the recipe and Iâve heard of it also uses possibly Rye flour, but that is much debated in the family. Thank you for all the inspiration.
I'm not sure about Ontario, but out here in NS I find that Bulk Barn carries golden syrup and black treacle, both Lyle's.
I strongly encourage anyone to try the golden syrup at least once if you can get it (after the pandemic?) because it has a completely different flavour and will definitely change the result.
Thanks for your daily posts during this crazy time. I'm pretty good at using what I have on hand, but I'm learning even more about being flexible with ingredients. In my house we're eating like royalty out of our pandemic pantry!
Tiffany Wilson Keesey hello come visit we will be friends đ€đ
I made this tonight, this is delightful, it has a lovely chew and a buttery flavour, I think my ginger may have been a bit old as there was not much ginger flavour so it tasted more like the best flapjack ever! This means I will have to make it again, my poor hips!
I had the Sarah Nelson variant recently, and it had a very distinct oaty taste, rather like the taste of a flapjack. The texture was also slightly coarser than regular gingerbread. I'm fairly sure they use either 100% oat flour or a mix of oat and plain flour. I may be misremembering, but I have a feeling it also had tiny chunks of chopped candied ginger as you suggested. The thickness was about 1/4" - 3/8" (6-9mm) or thereabouts.
I made this today and it turned out very well! Great flavor and just the right amount of ginger flavor and sweetness.
My Father in Law brings it home from Grassmere when he is there and has had a bunch shipped from the bakery in the most lovely little blue and silver tin boxes. Mmmmm! His birthday is this weekend. Guess what I am making?!?
There is actually a shop in Grassmere where there is always a line to bye this gingerbread. We actually stood in line for 30 minutes to purchase a tin.
Would be lovely with tea.
Julie Meanor hello come visit we will be friends đ€đ
Looks really great. I could definitely make that keto, with almond flour, erythritol and a sugar free syrup. Most of your videos u watch, because I love your presentation, but this could easily be something I try. Thanks Glenn.
Definitely going to try this. I love ginger.
Looks great. I wonder if packed a little thiner that it might make a great crust for an Apple Pie or something like unto it.
1800 Gingerbread cookie đđȘ I like mines with chocolate chips
Nice to see you try such a special recipe as Grasmere Gingerbread. The flavour should improve after a few days.
glen i love your channel and i love this recipe i made it yesterday and it was so good..
To substitute baking powder for the baking soda and cream of tartar, would you just use a teaspoon of baking powder?
Roxanne Eberle - I was wondering the same thing.
When you mentioned a biscuit tin, and before you brought out the round pan with the metal sweep on it (and yes, my mom also had one when I was little), I thought you meant a tin baking tube used to make long, tube shaped bread for hors dâoeuvres that is then sliced crosswise into cookies. I had one of those long ago as well, dragged it to and fro during all my moves while younger and then eventually got rid of it. Donât think I ever used it and now Iâm sorry I didnât keep it. This looks like a recipe I will try, though I wonder how one would pack the wet-sand texture of the dough into a tube tin. Thanks for your vids during this pandemic. They have brought a lot of relief.
Glen, have you ever tried Scottish tablet? It's easy to make, very yummy. Think it's only a few ingredients so it would make for a good video!
Is that like a shortbread?
@@whisperzzar3321 It is a form of fudge.
Definitely on my to make list this week! I do have a tin of Golden Syrup that I got from Amazon at Christmas time but never used.
In the BBC 1 series The Secrets of the Castle, Ruth Goodman makes a recipe of gingerbread from 13th century France. I will try to find the recipe for you.
Going ro try this ...love gingerbread everything
thanks for this and the previous shortbread cookies recipe. i was looking for something like that.
Looks amazing.
Thank you for the recipe.I just finished the first piece and it is great.Not to sweet and great texture.Again thank you for the recipe.
My old grans used to make Brighton Sandwich and Manchester Tart.
Austin hello come visit we will be friends đ€đ
Gotta try! Thanks
Thank you for this! I will definitely up the ginger I am sure. I usually can't seem to make things gingery enough!
I always keep cream of tartar because, well, meringue!
Sigvar hello come visit we will be friends đ€đ
Treacle is as good, if not better than syrup. Tastes better for sure. Grasmere is in Cumbria. I'm Cumbrian btw. I recognise this recipe from my childhood. It didn't disappear as such, it fell out of fashion is all.
Glen: Most people don't have cream of tartar
Me: My time has come at last!
Great video. I'm doing a video for my girlfriends channel and years ago while living in Canada I experimented making Grasmere ginger bread. To cut a long story story the most true to the original which is a closely guarded secret recipe was Jamie Olivers. Its on his web site and uses shortbread. Golden syrup is by far better than the syrup you used if you can get it then you only need a small amount.
Simple syrup would also work, I think. Looks delicious
I love your work. Your style is so appealing. Do you think maple syrup would work?
Great video!
I made this right away and used Molasses instead of syrup. It was delicious!
Glen, hav you ever made/had Scottish Tablet?
Golden Syrup... I immediately think of the large tin in my cupboard. Living in New Zealand has its perks... Admittedly you have better access to maple syrup I believe. :)
Yes, I had that thought too. Cheap golden syrup from Australian cane fields and expensive little jars of maple syrup is the opposite of Canada.
Going to make this right now. Iâll put some glacĂ© ginger in too.