September 18, 2021
Categories: Desserts, British, New England, Christmas, Thanksgiving, Oven Bake, Vegetarian, Flour, Spices, Kosher Dairy, more
"There's nothing like gingerbread to make you feel like you've arrived home. The aroma itself is heady and says "Christmas". This version is sticky with syrup and dark brown sugar, that makes it marvelously humble. It's meant to be served in its simplicity or maybe with a light sprinkling of confectioners sugar, but you can also add icing which is referenced in the "Note" at the bottom of recipe."
- Serving Size: 1 (168.6 g)
- Calories 397.2
- Total Fat - 15.1 g
- Saturated Fat - 7.9 g
- Cholesterol - 208.1 mg
- Sodium - 360.3 mg
- Total Carbohydrate - 56 g
- Dietary Fiber - 1.4 g
- Sugars - 33.7 g
- Protein - 10.3 g
- Calcium - 124 mg
- Iron - 2.5 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Preheat the oven to 350 degrees-Farenheit .
Prepare and line a roasting pan or ovenproof dish (approximately 12 x 8 x 2-inches) with aluminum foil or parchment paper (if using foil, grease it too).
In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, molasses, fresh and ground gingers, cinnamon and cloves.
Remove from heat, and add the milk, eggs, and dissolved baking soda in its water.
Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter, so don't worry. This is part of what makes it sticky later.
Pour it into the prepared pan and bake for 45 - 60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.
Transfer the pan to a wire rack and let the gingerbread cool in the pan before cutting into 20 squares, or however you wish to slice it. Excellent with a cup of tea or coffee
NOTE: like mentioned in the description, this gingerbread is humble and wonderful on its own, but you can either sprinkle lightly with confectioners sugar or make a simple icing by sifting 1 1/4 cups confections sugar and mixing it till thick and spreadable with a tablespoon of lemon juice and one of warm water. Spread this over the cold slab of gingerbread, and leave to set before cutting.
No special items needed.