Today is a public holiday here in Australia – the one we are ‘owed’ because Anzac Day (yesterday, the 25th) fell on a Sunday. As (a) I plan to have fun for the day, away from the computer, and (b) I am all out of pre-prepared blog posts, this will be short – but very sweet.
I wanted to give you something relevant for Anzac Day, and have chosen a recipe from a World War II Australian cookery book. I have not added anything to the gingerbread archive for some time, so this just fits that bill too.
Cream two-thirds of a teacup of margarine with a teacup of sugar. Beat in one egg and add two thirds of a cup of golden syrup. Mix well. Then sift two breakfast cups of plain flour with a teaspoonful each of ginger and mixed spice (or any spices available) and one small teaspoon of bicarbonate of soda. Add the flour to the syrup mixture, moistening with a teacup of sour thick milk. Beat all thoroughly. Stand a few minutes before turning into a deep well-greased gingerbread tin. Have oven well heated. Put in cake. Lower heat to moderate. Bake about an hour. Don’t hurry it!
Leave in tin for a few minutes when it comes from the oven as it is very soft and easily broken.
Wartime Cookery, by Sarah Dunne of The Herald, Melbourne.
Quotation for the Day.
Yet the boy was patently fallacious; and for that matter a most unsympathetic urchin, raised apparently on gingerbread.
Robert Louis Stevenson, in The Silverado Squatters.