Tuesday, 16 November 2010
To my way of thinking there is nothing on earth that smells better baking, or spells C-O-M-F-O-R-T more than a warm Gingerbread . . . fresh out of the oven.
Oh . . . the smell . . . all gingery and spicy . . . cinnamony and warm . . .
It has long been my favourite dessert . . . with or without cream . . .
When you walk into the house after a chilly walk on a windy autumn day, and the comfy spicy smell of a freshly baked gingerbread is wafting through the air . . . how can you not feel totally blissful . . . and welcomed . . . at peace with the world.
This is one of my favourite recipes for it.
Moist, spicy and delicious . . . and topped with a scrummy sticky topping!
I am betting that it will become a favourite of yours as well!
Gingerbread . . . fresh from the oven . . . it's a very good thing.
*Sticky Topped Gingerbread*
Serves 9 to 12
Oh so scrummy!
6 1/2 ounces of plain flour ( 1 1/2 cups)
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2 1/2 tsp ground ginger
2 tsp of dutch process cocoa powder, pur thru a sieve
2 large free range eggs at room temperature
3.75 ounces of dark soft brown sugar (1/2 cup packed)
4 ounces buttermilk (1/2 cup)
2 ounces of golden syrup
2 ounces of dark treacle
(can use 1/2 cup of molasses, or 4 ounces)
4 ounces unsalted butter, melted and cooled
For the topping:
3 TBS unsalted butter
2 1/2 ounces dark brown sugar (1/3 cup packed)
2 TBS double cream
Preheat the oven to 180*C/350*F/ gas mark 4. Grease a deep 8 inch square baking pan well, or a deep 9 inch round one. Lightly dust with flour. Set aside.
Whisk together the flour, soda, salt, cinnamon cloves, ginger and cocoa powder. Set aside.
Beat the eggs with an electric mixer until foamy. Beat in the brown sugar until light and lump free. Beat in the buttermilk, melted butter, syrup and treacle, until well blended, scraping down the sides of the bowl as necessary. Add the flour mixture and mix in until just blended. Pour into the prepared pan. Smack the pan down on the counter top a couple of times to release any air bubbles and level the batter out. Bake in the heated oven until the top springs back when lightly touched, and the edges have pulled away from the sides a bit, some 30 to 40 minutes. Transfer to a wire rack to cool a bit while you make the topping.
Combine all the topping ingredients in a small saucepan. Cook, stirring constantly until the mixture begins to bubble and thicken. Remove from the heat and immediately pour over the hot gingerbread, letting it seep down the sides. Heat the grill to medium high. Pop the gingerbread under the grill for about 40 seconds, just until the topping bubbles. Remove immediately. Serve warm, with or without whipped cream.