Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
I cannot endure to waste anything so precious as autumnal sunshine by staying in the house. So I have spent almost all the daylight hours in the open air.
~Nathaniel Hawthorne

Saturday, 30 January 2010

♥ Gingerbread ♥



Gingerbread, gingerbread, oh how I love thee!
I love thy stickiness . . . and thy spice.
A day with you is rather nice.



You smell so good
baking in my oven.
The thoughts of what's to come,
I'm a totally lovin . . .



Sliced into thick slabs,
and sitting on my plate.
You look so so yummy,
I almost can't wait!!



We must have syrup,
golden of course!
Can anything ever
be more . . . . moreish???



In goes my fork and
it's oh so yummy . . .
Just right to appease,
my oh-so-greedy tummy.



Run, run to the store,
just as fast as you can.
You must bake this today
if . . . you're a gingerbread fan!

(Ok, so a poet I ain't . . . but this is extremely good!)



*Gingerbread*
Makes one 9 inch square cake,
cutting into 12 to 16 pieces
Printable Recipe

Spicy and sticky and wonderful served at tea time. Also great in packed lunches and picnics. This is a good keeping cake that will last well for up to 3 weeks in an airtight tin. Serve, cut into slices with some warmed golden syrup poured over top for a real taste treat!!

1 (16 ounces)pound plain flour
3 tsp baking powder
1 tsp bicarbonate of soda
3 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
6 ounces butter
6 ounces soft light brown sugar
6 ounces black treacle
6 ounces golden syrup
1 large egg, beaten
10 fluid ounces milk
warmed golden syrup to serve (optional)



Pre-heat the oven to 160*C/325*F. Butter a deep 9 inch square cake tin, and line with parchment paper. (You want it to be at least 3 inches deep if not 4) Butter the paper as well.

Sift the flour, baking powder, soda, ginger and spices into a deep bowl. Place the butter, sugar, treacle, and syrup into a saucepan and heat over low heat until the butter has melted and the sugar has dissolved. Set aside to cool for several minutes.

Beat the egg and milk together and then beat this into the cooled syrup mixture. Add all at once to the dry ingredients. Beat well using a wooden spoon until the mixture is smooth and glossy. Pour into the prepared tin.

Bake in the centre of the heated oven for 1 1/2 hours until well risen and just firm to the touch. A skewer inserted in the centre should come out clean. This results in a lovely sticky gingerbread. If you would like a firmer cake cook for an additional 15 minutes. Remove from the oven and allow the cake to cool in the tin. Once cold, remove from the tin and overwrap with foil. Place in an airtight tin for up to one week to allow the flavours to mature.

Serve cut into slabs and serve for tea, or with cream for a pudding. Extra warmed syrup is delicious poured over top.

13 comments:

Chele said...

Your gingerbread looks so moist, mine always turns out like a brick! Hubby loves the stuff so I'm going to give your recipe a whirl ;0)

Joy said...

O yum, it does look moist and sticky and almost toffeeish and I can just about smell the spices from here! It is absolutely how I think gingerbread should be! Delicious, Thankyou, I will be knocking at your door with a plate held out any minute now!!!!!
(Except for the living on the other side of the world slight problem)

Lynn said...

I've used several of your recipes now, and so far we love them all. I'm a born Anglophile and this kind of helps me feel like I'm there. By the way, the cauliflower cheese was SOOO good, it made me want to eat cauliflower more often. We had some left over and a couple of days later, warmed the left-overs and put it over jacketed potatoes and it was divine again. I live in southwestern Utah and my daughter lives in Las Vegas and I have sent her to your blog for recipes also. We love each new thing. Thanks for sharing. Lynn

jose manuel said...

Que receta. El pant iene un olo y una textura que dan ganas de comerselo por aqui. Estupenda receta. Gracias.

Allie and Pattie said...

This looks wonderful. I may make this today or tomorrow as we've just been hit with a very rare snow storm-this is true comfort food. Thank you for sharing
xoxo Pattie

Hannah Somerville said...

Ohh I LOVE gingerbread! :D This looks glorious. Nice work :P
xxx

Gloria said...

MArie!!!!! love gingerbread and look REALLY GOOD dear!! I have to make this recipe...

Have a nice weekend and dont work so much, huggss and kisses, love ya!!!! gloria

~Lavender Dreamer~ said...

I can just imagine how good that smells! Wonderful recipe! Thanks! Happy weekend! ♥

Janice said...

I really enjoyed the poetry, it was fun. I love gingerbread too mmmm it tastes as good as it smells.

jamaicanfoody said...

This looks good but what can I use instead of Treacle? i don't get that here in Jamaica

Marie said...

Jo Jamaican Foodie, if you cannot get dark treacle, you can use 12 ounces of molasses, and leave out both the dark treacle and the golden syrup. This should work perfectly!

Slice of life said...

I might have to make this. Mine is always a disaster.

Kerry said...

I am going to make this one this week, my hubby's favourite! I sure he will love your!