Delicious Victorian Gingerbread: Cooking with Dickens


Gingerbread has a long history dating back to the Medieval period, and has been a firm favourite with adults and children alike ever since. In this video Pen Vogler shares with you the secret to making delicious Victorian Gingerbread.

This video is the second in a series of five videos celebrating our special exhibition, Food Glorious Food: Dinner with Dickens. The first video can be found here.

4 eggs
4 tablespoons milk
450g self-raising flour
1 heaped tablespoon ground ginger
1 teaspoon ground cloves
280g black treacle
280g golden syrup
175g soft brown sugar
170g butter, plus extra for greasing
Zest of 2 oranges
2 – 3 tablespoons chopped stem ginger (optional)


Pen Vogler is a food historian specialising in food in literature and guest curator of the exhibition Food Glorious Food: Dinner with Dickens. She is also author of Dinner with Mr Darcy, Tea with Jane Austen, Dinner with Dickens and Christmas with Dickens, and edited Penguin’s Great Food series, published by Penguin Classics in 2011. She has written on food in history and literature for The Guardian Review, BBC History Magazine, Sunday Times, The Lady Magazine, The Oldie, The Observer.  She has cooked recipes from the past for Radio 4’s PM and Making History, Mrs Dickens Family Christmas on BBC2 and been interviewed for a number of papers and podcasts.  She has given talks and tastings at festivals and events throughout Britain.  

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