Most people remember the cold and frosty winters of childhood very fondly. And one of the best memories involves eating freshly baked gingerbread served with a dollop of cream. This yummy dish is also the basis of the traditional Christmas gingerbread house. Many families also make gingerbread men to hang from the Christmas tree and eat them later.
Gingerbread is a common term used for a variety of similar dishes. These can range from a sticky cake to hard ginger cookies and even a dense cookie sheet which can be used to make a gingerbread house. The unique thing about this preparation is that it usually includes spices and honey.
Let us now learn how to make a moist and sticky gingerbread which is almost like a cake. All weights and measures that are listed in this recipe are standard US measurements. Please ensure that all ingredients are at room temperature before you begin.
Total Time: 1.5 hours (prep time-30 minutes and baking time-60 minutes)
Servings: 14-18 thick slices
3 leveled cups plain white flour
1 cup soft brown sugar
½ cup black treacle (you can also use molasses)
1 cup organic honey
1 cup margarine/shortening/butter
2-3 eggs (depending on size)
150 ml lukewarm milk
2 inch piece of ginger, minced
100 ml water
1 teaspoon baking soda/cream of tartar
1 teaspoon cinnamon powder
1 teaspoon dry ginger
1 teaspoon clove powder
Method Of Preparation
1. Preheat the oven to 170 degrees centigrade. Take a 1.5 liter loaf tin and line it with greaseproof paper. Brush a little butter on the paper and sprinkle some plain flour all over it.
2. Heat a large utensil and add the honey, treacle, water, butter and sugar to it. Keep mixing with a wooden spoon on a very low flame. Wait till the butter has melted completely and mix well to ensure that there are no lumps of sugar left. Put this mix into another bowl and leave aside for later use.
3. Using a large sieve, sift the flour well to remove any lumps. Mix all the dry spices and baking soda with the sifted flour.
4. The batter can be made with either an electric stand mixer or by hand. Check the temperature of the treacle mix to make sure it is lukewarm and add one egg at a time.
5. Mix each egg well before adding the next one. Pour in the milk very slowly while stirring continuously. The batter will now be of a much thinner consistency. Add the flour and spice mixture slowly to the batter and mix well. Do not stir it too much as that will make the gingerbread heavy and dense.
6. Put the batter into the loaf tin and bake for 60 minutes. After 45 minutes, touch the surface of the gingerbread very lightly. If it does not sink where you touched it, it’s ready.
7. Leave the tin to cool for an hour or so. Then remove the gingerbread from the tin and cut into thick slices. This dish is best served with thick cream mixed with a spoonful of brandy or rum.
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