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The traditional Burgundian Gingerbread

By Olivier Walch

Ingredients

pain d'epices

120g butter

300g flour

175g honey

100g brown sugar

200ml milk

2 eggs

1 teaspoonful ground aniseed

1 pinch nutmeg

1 pinch cinnamon

1 pinch ground ginger

1 lemon zest

2 teaspoons dried yeast

2 teaspoons baking soda

Method

Mix the flour, sugar, aniseed, nutmeg, cinnamon, ginger, yeast and baking soda in a large salad bowl. Warm the milk and blend in the egg yolks, honey, lemon zest and melted butter. Pour onto the rest of the ingredients. Blend thoroughly. Beat the egg whites until stiff and add to the mixture.

 

 Pour the gingerbread mix into a greased, lightly floured cake tin. Bake in a pre-heated oven at gas-mark 5/6 for about 45 minutes. At the end of the cooking time the gingerbread should be golden brown.

 

Don’t hesitate to add dried or candied fruit, figs or prunes – whatever appeals to your imagination!

The good pairing

Red wines:

 AOC Bourgogne, Côte de Nuits-Villages, Beaune

For the more daring :
Marc de Bourgogne (Burgundy brandy), Prunelle de Bourgogne (Burgundy sloe-gin)

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