It’s probably just another one of my odd ideas, but gingerbread always seems to be the perfect thing to take on a country walk, especially in the autumn or winter. For some reason, though, it’s something that I hardly ever bake. On this occasion I had no choice since it’s the recipe that came up as my random selection for this month’s Random Recipe challenge hosted by Dom over at Belleau Kitchen.
The book that I randomly selected this month is ‘Leith’s Book of Baking’ by Prue Leith and Caroline Waldegrave published back in the 1990s. I don’t think this book is in print any longer, but it consists of recipes taken from the Leith’s Cookery Bible, which is still available. I've rarely used this book, but I now realise that there’s no good reason for that. This turned out to be a lovely, moist gingerbread with the blackness coming from a healthy dose of treacle. Even better, you can find the recipe on the Leith's site here.
The on line recipe has a few minor changes to the version in the book, the most significant being a reduction in the baking time and that’s a change that I’d definitely agree with. I halved the quantity given in the recipe and used a loaf tin, which reduced the baking time a little more, as you might expect. If I make this again (and I'm sure that I will), then I’d probably increase the amount of ginger a little and reduce the amount of cinnamon - but that’s just down to personal preference. Definitely a recipe I’d recommend, especially if you’re planning on strolling through the countryside any time soon.