A Grindle Family Recipe!

This Ginger Bread recipe was taken from the Grindle family who were once residents of Wolston Farmhouse. From an unspoiled slice of 19th century rural living at Wolston Farmhouse, comes the taste of a gracious past with this recipe from the 1920s!


Serves 16

250ml boiling water
125g butter, chopped
1 cup brown sugar
250ml treacle
3 ¼ cups plain flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
2 teaspoons bicarbonate of soda
2 eggs



  1. Preheat oven to 175˚C
  2. Grease and line a 23cm square cake tin with baking paper
  3. Combine boiling water, butter, brown sugar and treacle in a large heatproof mixing bowl
  4. Whisk until butter melts then set aside to cool at room temperature
  5. Mix in sifted flour, cinnamon, ginger, cloves and bicarbonate of soda
  6. Add eggs one at a time and stir until well combined
  7. Pour into prepared cake tin
  8. Bake in a preheated oven for 50-60 minutes or until a skewer inserted into the center comes out clean
  9. Remove from oven and stand in the tin for 10 minutes before removing
  10. Cut into 16 squares – best served warm
  11. ENJOY