Fancy learning how to make something new whilst stuck indoors? Belgian food writer RegulaYsewijn shares her go-to recipe to CookThePerfect gingerbread: 🍲
Oats in the North, Wheat from the South: The History of British Baking, Savoury and Sweet by Regula Ysewijn
This family recipe ended up in my hands in a special way. I was on the train to London when Joanne came up to me to say that she loved my first book, Pride and Pudding, and that she wanted to send me her family recipe for gingerbread. Joanne told me that she came from Cumbria in the north of England, where Grasmere gingerbread also originates, and where, historically, a lot of gingerbread is made. In our later converations she told me that in the 1980s the recipe was mainly made with margarine because butter was too expensive. Butter was only used for cakes for special occasions, such as Christmas cake and Shortbread.
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