Another exciting project working with food historian Marc Meltonville and Presenter Raksha Dave who is a Field and Public Archaeologist and Broadcaster.
Ian Sutton and I were again invited to work on an episode of the new series of digging up Britains past which is an Archaeology series exploring fascinating periods in British history as revealed by unfolding archaeological digs.
In this episode Raksha and Marc are exploring the culinary desires of the Tudors I was also included in the filming so fingers crossed i don’t get cut !
Ian and I had to produce a Marzipan Tudor Rose and sweets plus moulded gingerbread some being gilded in gold leaf !.
I spent a lot of time developing the perfect moulding gingerbread recipe which I thought I would share below. The moulds I borrowed from Annie Gray
- 340g/12oz Black treacle
- 200g/7oz Brown Sugar
- 230g/8oz Butter
- 600g/21oz Plain flour
- 3tsp Ground ginger
- 2tsp cinnamon
- 1tsp Vanilla
- 1 Egg
- Extra flour for brushing the moulds
- Place the treacle, sugar and butter into a large saucepan and warm through until the butter has melted and the sugar dissolved
- Add the ginger, vanilla and cinnamon then cook on a low heat for another 2 minutes and take off of the heat and add the egg
- Sieve the flour then add this to the pan and mix thouroughly to form a thick glossy paste
- Put the mix into a plastic container with a lid and chill overnight
- The following day take your gingerbread moulds and with a dry brush, lightly brush with the extra flour
- Take a scoop of gingerbread out of the container it should now be pliable then press into your moulds
- Carefully peel the gingerbread from the mould and place onto a baking tray
- Chill the gingerbread for 1 hour before cooking at 160c
- The time in the oven will depend on the size of your mould but approximately 25 minutes
- Lift carefully onto a cooling rack . The gingerbread will harden when cold