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Tudor Gingerbread

Treat yourself with trying our traditional Tudor gingerbread

Tudor Gingerbread


  • 14 slices of crumbed, stale brown bread, crusts removed
  • 1 small jar of clear honey (about 300g)
  • ¼ tsp of black pepper
  • ½ tsp of ground ginger
  • ½ tsp of ground nutmeg
  • ¼ tsp of ground star anise


1. Very gently warm honey in a small saucepan with the spices. Heat until it is free flowing but not boiling.

2. In a mixing bowl put half the breadcrumbs. Add the honey, mix and start to fold in. Keep adding breadcrumbs until the mix will not absorb anymore.

3. Press firmly into an 8 inch loose bottom cake tin and leave for 24 hours at room temperature.

4. Turn out and decorate with crystallized ginger (optional).