Mrs Keller's Gingerbread

On the surface this gingerbread might look quite unremarkable . . . but this is one case where you would be mistaken in thinking this gingerbread isn’t great!   The recipe is copied out in my handwriting and sitting my blue binder on a page which is splattered with years of use.  I cannot tell you who Mrs Keller is, but I can tell you that she makes excellent gingerbread!

Its dark and moist and quite spicy.  If you are not fond of a lot of spice, you can cut back on the ginger somewhat.  Myself, I love ginger and kept it as it is.  It does mellow out after a day or two.

I think out of all the cakes in the world, if I could only pick one . . .  I might pick this one.

We like it served warm and topped with scoops of cold vanilla ice cream.  I like to let it sit a while and let the ice cream melt down on it a bit.  Lemon sauce also goes very well.

Its also pretty special sliced into thin slices when cold and served with a nice hot cup of tea.  I like to spread it with softened butter in that case.  Gingerbread spread with butter is really good.  This is also really fabulous when served with a nice tall glass of cold milk!

I have even found myself wondering on occasion what it would be like crumbled up and dried out and then served like cereal in a bowl with some milk  . . .  or dare I suggest is  . . .  cream.  Oh, I know  . . .  I am a naughty foodie.  In any case I do hope you will give it a go!

PS -  The smell of it baking will drive you crazy with the desire to eat gingerbread NOW!

Bake for 45 to 50 minutes, until well risen and a toothpick inserted in the centre comes out clean.  Cool in a pan on a wire rack for about 5 to 10 minutes before cutting into squares to serve.  Lovely served warm, but also nice sliced and served cold and spread with softened butter.  Yummo!

Bon Appetit!!

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The English Kitchen
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