Warm Winter Vibes: Gingerbread + Lemon Curd!

We couldn’t agree more. When we shared our winter baking vibes — the spiced gingerbread loaf from the iconic Edmonds Cookery Book topped with our lemon curd — Edmonds themselves popped into the comments:

“A true classic! Thanks for sharing – love seeing the Cookery Book still a part of the bakes and memories we love.”

“Does this remind you of your childhood?”
I grew up with the Edmonds Cookery Book tucked in the bottom kitchen drawer — its pages crinkled, splattered with butter and golden syrup!!

When I left New Zealand at 20, my mum sent me off with my own copy. I still remember opening my backpack and finding it tucked in between my shoes and tea towels. It amazed me how many fellow Kiwi chefs and bakers I met overseas who had packed one too — a shared thread of home, no matter how far we’d travelled.

This gingerbread loaf is one of those comforting classics — and with a dollop of our zesty lemon curd, it’s everything I crave on a winter Sunday.

Here’s the classic Edmonds Gingerbread Loaf recipe, straight from the Edmonds Cookery Book — perfect for your Winter baking with lemon curd The Farmers Wife – Lemon Curd or black Doris plum jam. The Orchard – Black Doris Plum Jam

🍞 Edmonds Gingerbread Loaf

Prep & Bake Time: ~1 hr 30 min (incl. cooling) (edmondscooking.co.nz)
Makes: One 26 cm loaf tin

Ingredients

1 cup Edmonds Standard Flour

Pinch of salt

1 Tbsp ground ginger

1 Tbsp cinnamon

1 cup rolled oats

2 eggs

½ cup white sugar

50 g butter

2 Tbsp golden syrup

1½ tsp Edmonds Baking Soda

¾ cup natural, unsweetened yoghurt

1/2 cup sultanas

Method

Preheat oven to 180 °C. Grease a 26 cm loaf tin, line the base with baking paper.

Sift flour, salt, ginger, and cinnamon into a bowl. Stir in rolled oats.

In a separate bowl, whisk eggs and sugar until thick and pale.

Gently melt butter and golden syrup together, fold into the egg mixture.

Slowly add dry ingredients, gently folding them in.

Dissolve the baking soda in the yoghurt, then stir into the batter. Add sultanas.

Pour mixture into the prepared tin and bake for about 55 minutes, or until the loaf springs back when pressed.

Leave it in the tin for 10 minutes, then turn onto a wire rack to cool (edmondscooking.co.nz).

 

Enjoy with a generous spread of The Farmers Wife, Lemon Curd, Enjoy!

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