retro recipes for the modern baker

Tag: ginger

Date and Ginger Slab

Date and Ginger Slab. It’s a dark, sticky, sweet, cake-like traybake. A little like a gingerbread but not as heavily spiced. And very dark and sticky from all the treacle. I have a recipe for Ginger Cake on the blog already and multiple recipes for traybakes with dates and traybakes with ginger and even some traybakes with dates and ginger like these Date and Ginger Crunchies, so this Date and Ginger Slab is in good company!

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Chocolate Ginger Traybake

It was time for another no-bake traybake and this Chocolate Ginger Traybake is an easy one. And it doesn’t need flour or eggs! It’s a double-ginger, chocolatey slice, topped with yet more chocolate.

The base has both ginger snap biscuits and crystallized ginger in it for an additional spicy, sugary kick. And the condensed milk makes the base gooey and squidgy. The base is a little on the soft side if you leave it sitting out, so these might be best kept in the fridge, especially if your kitchen is particularly warm.

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Ginger Cake

The festive season is well and truly upon us here at Traybakes HQ. The tree is up and covered in an array of ornaments, bought and homemade, and there are even a few presents underneath (Little Miss Traybakes has been very well behaved and isn’t shaking hers too much!). We’ve had our first snowfall and first sledding expedition. We’re introducing more Americans to the wonders of a good homemade mince pie and while we’re waiting for the Christmas cake to be iced, we’ve been enjoying this rich, spiced Ginger Cake.

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Tea Loaf

I drink a lot of tea. I consider it to be a normal amount, but it’s probably well above average for my little corner of suburban Massachusetts.  Perfectly normal for Northern Ireland though.  And tea features in my baking this week.  This is a recipe for Tea Loaf.  A simple, straightforward bake that requires very little hands-on time.

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Ginger Shortcake

I’ve already posted my favourite Ginger Nut recipe, so when I found a Ginger Shortcake recipe in one of my books, I knew I had to try it.

Now, the recipe said to bake the base for an hour.  A whole hour.  Granted, the temperature isn’t set too high, but an hour seemed rather long to me, so I decided to start checking it after 30 minutes or so and take it from there.  And I’m glad I did.  The shortcake was starting to darken after 30 minutes and had I baked it for the full hour, I dread to think what colour it would have been.  In the end it was a little crisper around the edges and softer in the middle, which I preferred.

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