The History of Ormskirk Gingerbread

Ormskirk Gingerbread has been renowned for several centuries. Rumour has it that it came over from France but nobody is sure where it originated.

Manufactured by women in Ormskirk from as early as 1732, we do know it was exceptionally popular across the North of England and that the Gingerbread ladies of Ormskirk helped spread its fame.

“Celebrated Old Ormskirk Gingerbread” was advertised as being patronised by royalty.

It was reputed that Edward VII requested that the Royal train stop at Ormskirk to buy stocks of gingerbread en route to Balmoral.

1732

Fyles gingerbread was established, and later run by Sarah Fyles

1790

Gingerbread Ladies sold gingerbread to travellers on the Liverpool to Preston Stage

1855

The East Lancashire Railway Company received £20 off 5 women so they could sell gingerbread in Ormskirk

Present Day

Current retailers include DC Scott & Sons Butchers in Church St and Mr Thompson’s on Ormskirk Market

Information sourced from Ormskirk Bygone Times

Delicious Ormskirk Gingerbread Recipe

by the late Margaret Ashcroft

Ingredients

  • 275g/10oz self-raising flour
  • 110g/4oz butter (softened)
  • 110g/4oz light soft brown sugar
  • 2 tbsp golden syrup
  • 2 tbsp black treacle
  • 2 tsp ginger
  • 1 tsp cinnamon
  • finely grated rind of half a lemon

Method

  • Put the butter, sugar, syrup, treacle and spices in a bowl and work together with a wooden spoon.
  • Add the flour and lemon rind and continue to work together.
  • When evenly mixed knead gently together.
  • Roll out to about 5mm thick and cut into 60mm plain rounds.
  • Put on to greased baking sheets and bake for 15-20 minutes at gas mark 3, 170°C/325°F until turning colour.

Makes 40-50 biscuits.