Billington's Chocolate Gingerbread


I cannot believe it's September already! Every year seems to go quicker and quicker...and I feel so old when I say that! I actually bought my first bit of Christmas shopping on Sunday. I'm aiming for a thrifty handmade Christmas...I tried to aim for that last year but failed so I'm making a start on it early. Speaking of which, I have already seen Christmas food in the supermarkets...it definitely gets earlier every year. 

With schools starting and students preparing to go back to uni I enrolled myself on a little art course today. It's just 5 weeks at the local college but it gives me chance to get back into being arty and try out different areas. I'm excited to have a go at print making...I've been wanting to try it out for ages and have some great printed present ideas.























The lovely people at Baking Mad launched the Billington's unrefined sugar challenge and sent me the molasses sugar. In the spirit of the coming Autumn (Autumn!) I picked out this chocolate gingerbread recipe from their website. 

I was asked to make the recipe twice and compare it a non-branded molasses sugar and I did find that the Billington's brand had a better, richer flavour. It's a great recipe and went down well in the office come 11am!























Chocolate Gingerbread
(from Baking Mad)


200g Molasses Sugar (Billington's)
4 Eggs
50g Plain Chocolate
75g Unsalted Butter
4 tablespoons Yoghurt
pinch Salt
225g  Plain Flour
25g Cocoa Powder
2 teaspoons Baking Powder
3 teaspoons Ginger ground
0.50  teaspoon Cinnamon ground
0.25  teaspoon Mixed Spice
0.25  teaspoon Nutmeg freshly grated
pinch Black Pepper

  1. Whisk the eggs and sugar until combined. Melt the chocolate and butter in a bowl over a pan of simmering (not boiling) water or in a microwave oven. 
  2. Stir in the yoghurt. Gently stir into the egg mixture. 
  3. Sift the dry ingredients together and gently fold into the chocolate mixture until well combined. Pour the mixture into a 23cm/9 inch greased square tin and bake for about 45 minutes at gas mark 4/180ºC/350ºF until cooked through. 
  4. Leave in the tin for 15 minutes, and then turn out onto a wire rack to become cold. Store in an airtight tin.