Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
Ingredients: (makes 6)
100g buckwheat flour
300ml unsweetened soya milk
50g melted soya margarine
Oil of your choice for cooking
Note - For those with soya intolerance alternative milk and margarine can be used
Place theflour, milk, salt and sugar in a bowl and whisk for about 3 minutes. Cover with cling film and place the bowl in the fridge overnight. The following day, remove from fridge and allow to come up to room temperature before whisking while adding the melted margarine. The batter should be of a consistency similar to double cream, so if too thick, add a little water and whisk again. Stand for a couple of minutes.
For cooking, use a griddle or flat based frying pan. I have a 30cm cast iron pan which is ideal. Set the heat to medium and lightly oil your surface. Take about 60ml of the batter and pour onto the centre of your cooking surface, swirling rapidly to spead the mixture. The French have a purpose designed "crepe spreader" but a wet palette knife or spatula will do. Use a palette knife to check the underside and once golden, flip your galette over.
Don't forget that the French have a saying that the first crepe or galette is "pour le chien" (for the dog) so don't expect it to be perfect and adjust your quantity, temperature and cooking time accordingly!
If you are eating your galettes straight away, place your filling in the middle (I like grated cheese and ham, but more exotic tastes run to asparagus or seafood) and fold in the edges to form a rectangle, still showing some of the filling in the centre. For a real treat top off with a fried egg.
Alternatively the galettes can be frozen for later use, in which case, allow to cool interleaved with greaseproof paper.
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
Added by: David Adsett
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
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