Friday, October 27, 2006
Before we get to the Gingerbread recipe for Mindy, I watched a program on SBS last night about the town of Grafton and it's Jacaranda Festival. The Jacaranda Queen is chosen from the local girls and they were interviewed on what it was like to be the Queen for a year. There was a lot of old film footage as the Festival has been going since the early 1930s and the one thing I noticed most was the lack of coloured and asian faces. Nowhere and I looked very hard.
(sorry, but it's so old it's teaspoons & cups)
4 ounces Butter
1 cup golden syrup
21/2 cups plain flour
3 teaspoons bicarb soda
2 teaspoons cinnamon
pinch of salt
1 cup of hot water
1/2 cup castor sugar
2 teaspoons ground ginger
pinch of ground cloves
Melt butter, combine with hot water, syrup and beaten egg.
Sift dry ingredients into basin, make well in centre, add liquid gradually.
Beat until mixture is smooth.
Pour into greased, grease-proof paper lined 9 inch slab tin.
Bake in moderately slow oven for 40 minutes.
When cold, top with lemon icing.
Sift 1 cup of soft icing sugar, (use pure icing suger and you'll need a jackhammer to slice it) add 1/2 teaspoon of butter and enough lemon juice to make a stiff paste.
Stand the bowl over hot water, beat icing until of spreading consistancy.
The cake and icing is perfect for freezing. If you cut it into slices, it only takes about ten minutes to thaw out. If you can't wait then you can be like Ron and me and eat it frozen.