Out with the old, in with the new, resolutions promised, but will they keep? The transition from one year to the next, a time to reflect, a time for review. 2015, the year I officially ventured into the world of food, starting this blog to document some of my original food creations or recipe variations, and reaching the final of the RTE/LIDL food product development TV show “The Taste Of Success”, with a smoked fish páte. My journey within music continued, playing over 30 gigs with my current band “I’m Your Vinyl” and releasing the hit single – Erase It . 2016 will see some new music releases and the fish pate’s journey will continue, with the product hitting the shelves of some food stores under a new food production venture. January is a time for detox and healthy eating, to reverse the effects of over indulgent consumption during the Christmas period. My blog will reflect this. Happy new year y’all, may 2016 be all that you wish for and more.
Having had the chance to spend some time with my mum, Mary, over the Christmas period, she has kindly shared her wonderful ginger bread recipe for inclusion on my blog. This tea time treat is famous within the Mc Hugh clan circles, served with a thin layer of butter, the taste matures the longer it has a chance to stick around. On Christmas morning, I helped my sister Siobhan ( a phenomenal cook ) in the kitchen while she prepared a gorgeous family feast. We decided to pimp out some of mums ginger bread, adding to an array of desserts already prepared. Siobhan chopped the sweet bread into chunks, whisked up a delicious frosting using 1 tbsp of fresh cream, 1 tbsp whisky and 2/3 tbsp of icing sugar. I added some shards of lime zest for final presentation.
With all of this ginger bread baking, cream and whisky frosting, todays music pairing was easy. Ginger Baker, drummer and founding member of the music group Cream, a colourful and eccentric character to say the least, is one of the most influential drummers of all time, with a long time interest in African music. This is one of my favourite Cream songs. I wonder does Ginger bake bread?
Here is my mums ginger bread making method, the ingredient amounts detailed below will create a large tray bake. Put the butter, caster sugar, treacle and golden syrup into a heavy based sauce pan. Dissolve slowly over a medium heat, stirring constantly, not allowing to boil, until the sugar and butter have melted. Allow to cool, adding a few drops of milk to the mixture. Sift the flour into a baking bowl, add the ground ginger and mix well. Beat 4 large eggs in a cup or mug. Add the cooled wet ingredients into the dry ingredients and mix to combine. Line a long baking tray with greaseproof paper, 8 x 10 inches approximately. Add in the ginger bread mixture. Bake in a 180 degree oven, gas mark 5, for 35 to 45 minutes. Check occasionally after 30 minutes as this cake can burn easily. Remove from the oven, allow to cool, and peel off the greaseproof paper. Serve with cups of strong tea or coffee.
– 1.5 Lbs/680g self raising flour
– 8oz/226g unsalted butter
– 8oz/226g caster sugar
– 4 large eggs
– 1/2 tbsp Milk
– 2 tbsp of black treacle
– 2 tbsp of golden syrup
– 3 tbsp of ground ginger