Simple Way to Prepare Gordon Ramsay Morpeth Zesty Gingerbread

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, morpeth zesty gingerbread. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Morpeth Zesty Gingerbread is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Morpeth Zesty Gingerbread is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook morpeth zesty gingerbread using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Morpeth Zesty Gingerbread:

1. Get TOPPING MIX:
2. Take 120 g Coarse Oatmeal
3. Take 2 tsp Light soft brown sugar
4. Take 2 tbsp Hot Water
5. Prepare 1 Egg white, beaten
6. Get DRY MIX:
7. Make ready 170 g Porridge Oats (med/fine ground- a few secs in a coffee grinder)
8. Prepare 130 g Flour - wholemeal plain
9. Prepare 50 g Cornflakes - well crushed
10. Take 90 g Mixed peel – chopped small
11. Get 75 g Crystallised ginger – chopped small
12. Take 1.5 tsp Powdered Ginger
13. Prepare 1/2 tsp Allspice
14. Get 1/4 tsp Nutmeg - freshly grated
15. Make ready Pinch Salt
16. Take LIQUID MIX:
17. Make ready 130 g Butter
18. Make ready 200 g Syrup – Golden
19. Make ready 190 g Sugar – soft brown

Instructions to make Morpeth Zesty Gingerbread:

1. Prepare Topping - Mix the water and brown sugar in a small bowl, then stir in the Coarse Oatmeal. - In a frying pan on medium heat, toast this mix for around 5 mins, until the oatmeal is a light golden. Pour into a bowl, and stir to cool. - Mix in 2 tsp light brown sugar and ¼ tsp pdr ginger. - Mix in enough beaten white of egg, about 1.5 tbsp, to give a just moist, crumbly consistency.
2. Prepare Base Layer - Tip: To chop up the mixed peel and crystallised ginger, add some of the flour to them first, to prevent sticking. - In a large bowl, mix all the DRY ingredients well. - Put the LIQUIDS into a medium size pan, boil to 120 C (use toffee thermometer). - Add dry mix to pan of liquids, and stir thoroughly. - Spread into 12.5” by 8.5” lined metal baking tray, and smooth out evenly.
3. Add Topping to Base layer: - Brush over with beaten white of egg. Spread topping over, and even out. Press gently into the surface with a flat blade.
4. Bake in a preheated fan oven for 5 mins at 130 C, then 20 mins at 140 C. - Smooth down the surface gently using a flat blade.
5. Allow to cool, and then score into 25 slices, approx. 2 1/2 ins (12.5 inch divides into 5) by 1 3/4 inch (8 3/4 inch divides into 5), and store in an airtight container. - Enjoy!
6. Keeps for over 2 weeks without the texture degrading. It also freezes well.

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