Our Original Recipe Gingerbread

original gingerbread

is made with flour from the

Weald & Downland Living Museum,

Singleton, West Sussex

living museum
living museum
You may have already visited it, or seen it on The Repair Shop on TV, but if not, Lesley suggests you find time to go there, as you will not be disappointed.
repair shop
It is certainly of interest to adults, but children will enjoy it too. Lesley’s two young grandsons had a wonderful day there recently, running from one building to the next, excited to see what was inside each one. They particularly enjoyed chatting to the volunteers at the mill, where the flour is milled.

You can take a picnic or eat in the lovely new café that overlooks the lake.

A Spotlight on Our Lovely Retailers

This month we would like to present:

Westons Farm Shop

westons farm shop

Westons Farm
West Sussex
01403 791228

westons farm shop

Westons Farm Shop has been with us right from the start! It’s thank to people like David and Lucinda that we now have a thriving business.

Many start-ups think that all they need is a large order from one of the big boys (yes, we have all seen Dragons Den!), and their business will be a great success. We wonder how many have done that and are now no longer trading…

Small food businesses need each other – our retailers have tasted our gingerbreads and biscuits, and they tell their customers about our products, something which doesn’t happen in large supermarkets.

It is such a pleasure to supply people we know and like.

westons farm shop

Westons Farm Shop has grown in size since we first supplied them in 2013.

Making use of their lovely farm buildings, they have created lots of space to display a really good range of products.

Plenty of choice in the bread section.

Lesley’s favourite mustard ketchup and onion marmalade from Tracklements, is in this area
Sussex apple juice and wine.

The new café area is proving very popular with cyclists as well as farm shop customers.

Old Recipe Corner

Not an old recipe this month, but it does contain simple ingredients that would have been used by cooks in the past.

This is Lesley’s version of Salted Caramel Sauce – it is very easy and quick to make.

Quick Salted Caramel Sauce 
For delicious gluten-free puddings serve this sauce with vanilla ice-cream and Sussex Gingerbread Thins or Sussex Lemon Puddle Thins.

This is a pouring sauce – ideal over sponges and ice-cream or spread on toast. Unlike many other caramel sauces, it can be used straight from the fridge, as it doesn’t set solid when cold.

Reduce the amount of cream if you want it to be thicker. It will keep for at least a couple of weeks in the fridge and can also be frozen.


150g Light muscovado sugar

300ml Double cream

75g unsalted butter

1 full teaspoon of Fleur de Sel or one of the British salt flower equivalents  (+ a little more to taste, if required)


  1. Put all the ingredients, except for the Flor de Sal, in a heavy based, non-stick, medium sized saucepan, and place over a low heat. Stir continuously with a wooden spoon until everything has dissolved.

  2. Increase the heat, and keep stirring all the time. After a couple of minutes the mixture will become bubbling and foamy.

  3. Reduce the heat, and continue to stir the mixture for another couple of minutes.

  4. Remove saucepan from the heat. Taste a little of the caramel (without burning mouth), and then stir in the salt crystals. Taste again. What a difference!