• Copies of Fresh Spice signed by Arun are available at the unit (address at top of page).
  • We won two more golds at the most recent Great Taste Awards - check out our awards page in the About Us section
  • All of our sauces, spices and chutneys are certified Coeliac, Vegan and Halal friendly
  • "The best, freshest spices I've ever used. Fantastic!" - Richard Corrigan – 'Corrigan's Mayfair'
  • Come shop at our unit for your sauces and spices! Address at top of page. We’re open from Monday to Friday, 10am to 5pm.
  • "I just wanted to thank you for helping me make the best curry my family have ever tasted" - HT – (letter on file)
  • "Green Saffron's spices have such an incredible flavour; they give food a whole new dimension" - Rachel Allen, TV Chef and Food Writer
  • "I cooked up your Rogan Josh – we were all flabbergasted. I mean it! One of the nicest things we've ever tasted." - SG – (letter on file)
  • "Blending spices is an art form that Arun has mastered exceptionally well. The delicate aromas truly show the freshness and quality of the spices." - Asheesh Dewan - Director 'Jaipur', Dublin
  • "...just finished your Balti and it was yummmeeee. I am definitely converted!" - E MCD, Farmers Market Customer
  • "Your green cardamoms and saffron are simply superb..." - Joel Robuchon – Chef 'L'Atelier', Worldwide
  • "Green Saffron's rice has spoilt me for any other. It's the only Basmati I'll use." - Adam Penney - Chef 'Patty & Bun', London
  • "I bought your spices for all my family for Christmas and they love them now as much as I do" - Z.S, Farmers Market Customer
  • "I'm astounded at the freshness of your spices" - Stevie Parle – Chef, 'Dock Kitchen', London
  • "These spices give me a noticeably improved, cleaner flavour than I was ever able to achieve before" - Ross Lewis, Chef, 'Chapter One', Dublin
  • "All of those that ate your food thoroughly enjoyed it (especially the chutney which everyone was raving about). Many thanks for all your help. I would not hesitate to recommend you to friends in the future" - J.Q, Ireland
  • "My Morecambe Bay shrimps would be naked without your blade mace" - Mark Broadbent, Chef, London

Sticky Gingerbread

Sticky gingerbread

This recipe is based upon one of Mum’s. As kids, she used to make it as the dark nights drew in, winter around the corner and serve a piled-high plate to my brothers and I by the fire, accompanied by a glass of warm Ribena; sipped through curly straws! Brilliant memories aside, this is really simple to prepare, a very forgiving mix and totally ‘moreish’

Download a printable recipe pdf here: Sticky gingerbread

Ingredients:

175g butter

200g golden syrup

200g black treacle

125g dark muscavado sugar

20g finely grated ginger

15g Green Saffron’s Gingerbread Innovation (1 packet)

200g full-fat milk

2 eggs, beaten

1 teaspoon bicarbonate of soda, dissolved in 2 tablespoons warmish water

300g self-raising flour

175g Bramley apples, peeled, cored, chopped and stewed in a tablespoon of water

110g stem ginger, finely chopped or blitzed

How to make your gingerbread:

  1. First, preheat your oven to 180°C or gas mark 4.
  1. Take a high-sided baking tray or ovenproof dish measuring about 30cm x 20cm x 5cm, line with baking parchment and butter it well. Set aside.

NB Those foil containers you get from the Chinese takeaway work really well, this mix will fill about four of them. Alternatively, 4 x 500g, ½lb loaf tins

  1. Next, take a heavy bottomed saucepan, place on a lowish heat, add the butter, muscavado sugar, syrup, treacle, fresh ginger, your Green Saffron’s Gingerbread Innovation spice mix and stir to combine
  1. Stirring occasionally, cook until everything’s melted and mixed together
  1. Then take the pan off the heat, add the milk, eggs and dissolved bicarbonate of soda water and stir to only just combine everything
  1. Next, sift the flour into a large mixing bowl, then gently pour in the contents of the pan, beating the mixture until it’s completely combined. Don’t worry if it looks a little runny…it’s all good!
  1. Fold in the apple puree and stem ginger. Pour the runny, gingery mix into your tray and bake for about 25–35 minutes until cooked.

NB The mix is cooked when firm to the touch on top with still a little wobble in its body…..If you stick a knitting needle into the centre of the ‘cake’, it should come out with some batter on it, not raw but just cooked.

  1. Pop the tin onto a wire rack and allow the gingerbread to cool in its tin before cutting or slicing, as you wish…..
  2. Serve with lightly whipped cream or Green Saffron’s Armagnac and Grand Marnier cream…..beautiful, indulgent, decadent and differently gorgeous!!
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