Thursday, December 17, 2009


This makes a LOT of gingerbread, so make sure you have a large air tight container to let it rise in overnight. It keeps for days, once made. I left some (saved some) in the fridge for up to a's that good it won't last long at all! You'll have requests for more!

Mum's Gingerbread

1kg Honey
500g Sugar
4 Eggs
1tsp Allspice
1 Tsp Cinnamon
1 Tsp Ginger
4 Tsp Bi-Carb Soda
8 Cups Plain Flour

Mix thoroughly. Leave covered overnight.
Cookin a moderate oven (180C-375F) until ready, light or dark depending on your preference – leave room for spreading on tray.

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