You know that I’m a complete Halloween addict. I love all the little bits and bobs that come out around this time of year, and yesterday I was nosing around John Lewis, intending to buy a few baking bits to make my spiced chocolate skeleton gingerbread men (more of these in a second). They have some absolutely gorgeous gifts, decorations and treats for Halloween this year and I ended up buying rather a lot of that stuff too (I mean, mini pumpkin fairy lights, come on!).
Some of my oldest and fondest memories are of cooking with my mum. I can remember sitting perched up on the kitchen worktop ‘helping’ (basically making a mess, spreading buttercream, rolling dumplings and splodging cake mixture). This gingerbread was one of my favourites because when you add the bicarbonate of soda, all sorts of bubbly magic happens. It always fascinated me and I think that’s when I was first attracted to the alchemy of baking. I’ve baked it loads of times over the years, tweaked the recipe, made it a bit more gingery, but every time I bake it, it takes me right back to my Mum’s shiny green melamine kitchen. Make sure your ground ginger is fresh – no 1970s pots from the back of the kitchen cupboard please!
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