Gingerbread Tea Loaf – This lovely recipe for Gingerbread Tea Loaf is over 70 years old, and has been featured in numerous Be-Ro cookbooks.
Perfect for Bonfire Night or Winter Tea Tray Supper
I made it from the 26th edition, which was my late mother’s book. She always had this little book out, and baked from it all of the time.
In the original recipe for Gingerbread, which I’ve shared below, the Be-Ro book suggests you bake this in a “greased dripping tin”
I assume that a dripping tin is what we might call a roasting tin, which you bake traditional Yorkshire Puddings or roast meats.
My grandmother had a dripping pot next to the old range she had in her cottage – it was earthenware, and was always full of meat drippings.
Bread and dripping was a regular breakfast or late supper dish, which we all loved. We used to spead it straight from the jar, on to thick slices of homemade bread.
But back to my recipe for Gingerbread Tea Loaf. Instead of baking this in a roasting tray, I made mine in a loaf tin, in the style of a tea loaf.
It baked beautifully in the loaf tin, which gives you slices rather than squares or chunks of gingerbread.
I recently shared another recipe for Old-Fashioned Treacle Scones, which is another seasonal recipe for this time of the year.
I hope you enjoy this old Be-Ro recipe if you make it. I remember sitting in front of a roaring log fire at my grandparent’s cottage, eating this.
As I get older, it’s always the old family recipes that I remember with joy and fondness. And, just like my mum (and her mum before her) I turn to the little paper Be-Ro books for inspiration.
More Ginger Recipes
- Honey Ginger Tea Loaf
- Stem Ginger & Golden Syrup Tea Loaf
- Frosted Ginger Cake with Crystallised Ginger
- Sticky Ginger Marmalade Tea Loaf Recipe
- Traditional Yorkshire Parkin
- Time Treats and Dark Sticky Double Gingerbread
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Recipe for Gingerbread Tea Loaf
- 12 ozs Self Raising Flour
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice
- 6ozs sugar
- 4 ozs margarine
- 2 tablespoons treacle
- 1 egg beaten with
- l teacupful milk (about 150ml)
- Mix the flour and spices.
- Beat the sugar and margarine to a cream.
- Stir in the treacle.
- Add the dry ingredients, and the beaten egg and milk (alternately, a little at a time) and MIX THOROUGHLY.
- Pour into a greased dripping tray and bake in a MODERATE OVEN (325F to 350F, Gas Mark 3 - 4) about three-quarters of an hour.
- Cut into fingers or squares.
Use butter in place of margarine.
Add chopped lemon peel, preserved ginger or a few raisins.
Bake at 160C to 170C.
Bake in a greased 1lb loaf tin.
Add more ground ginger for a extra ginger kick.
A teacup is about 150ml (5oz)
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 240Total Fat 9gSaturated Fat 2gTrans Fat 1gUnsaturated Fat 6gCholesterol 17mgSodium 354mgCarbohydrates 36gFiber 1gSugar 15gProtein 4g