Just a few months ago I posted a blog titled “Gingerbread“. In case you think I might be losing my mind, I’m not (hopefully), this blog is about making (and eating) Gingerbread. If you want to know the origins of how this exotic spice became such an important part of the culture in Great Britain, please click on this link … GINGERBREAD. It will give you all the background you’ve ever wanted to know about ginger and the making of this confection. Meanwhile, I’m actually making my own moist, dense, rich ‘GINGERBREAD‘.
As always, before making any recipe, I go through all my cookbooks (of which I have more than I can count) as well as check all the internet foodie blogs to find the ‘best of the best’ recipes. Some recipes were more like a light, fluffy spice cake with cream cheese frosting. Not what I was looking for at all. What I wanted was an old-fashioned, dense, rich cake-like bread. It should be easily held in your hand, not requiring a plate. It should be packed full of peppery ‘ginger’ flavor … not cinnamon, cloves or allspice. It should be moist … not dry. And, most of all, it should be delicious.
I’ve tried more recipes than I want to admit. And culled from a few different recipes, here is MY favorite by far. It is quite easy to make, but it’s not for the timid. It’s for ginger lovers everywhere. If you want more or less ginger, feel free to adjust the quantities.
GINGERBREAD
Bake at 350° Makes one large round bundt pan, or two or more loaf pans.
3/4 cup butter, cubed
1/2 cup vegetable oil
1/2 cup water
3/4 cup molasses
1/2 cup cane syrup, or corn syrup or honey
1 cup packed dark brown sugar
2-1/2 cups all-purpose flour
1/2 cup cocoa
3 teaspoons baking soda
1 teaspoon salt
3 tablespoons ground ginger (more or less to taste)
1 teaspoon cinnamon
3 large eggs, room temperature
1/2 cup full-fat milk
2 tablespoons grated fresh ginger
About an hour before you want to make the Gingerbread, combine the following ingredients in a saucepan: Cubed butter, vegetable oil, water, molasses, brown sugar, golden syrup or honey. Simmer over low heat until the butter is melted, the sugar has dissolved and everything is well combined.
Cool completely before adding this mixture to the dry ingredients. It should be just warm to the touch. If you want to cool this mixture quickly, set the pan into a bowl of ice water.
Preheat the oven to 350° and prepare your baking pans – a large round pan, or as many smaller pans as you’d like. Grease well.
In a large mixing bowl, combine all the dry ingredients: flour, cocoa, baking soda, salt, ground ginger and cinnamon.
In a separate, smaller bowl, lightly beat together the eggs, milk and grated ginger.
When the syrup mixture has cooled, add it slowly to the dry ingredients. Blend well, but don’t beat. Then add the egg/milk/ginger combination to the batter. Again, be sure to blend well, but be sure not to overbeat the batter. Low speed on an electric mixer is fine. You don’t want to build up the gluten.
Pour the batter into the greased pan(s) and bake. Depending upon the pan size and shape, it could take between 45 and 60 minutes. Check for doneness when a tester comes out clean.
Cool for 15 minutes before removing from the pan. Then put on the kettle and don’t be afraid to dive in. It freezes well if you want to wrap it tightly in foil. Or it will keep nicely in the frig for a week, wrapped in cling film.
Dense, gingery and moist. I love this Gingerbread warm with a dusting of powered sugar and a big mug of tea! This is perfect for the holidays. Keep one on hand ready to serve for anyone who drops by … or just make to enjoy all by yourself!!
_____________________________________________________________________________
First, line up all your ingredients. Don’t be one of those bakers who goes looking for things as you go along. If you have everything in front of you, you’re less apt to make a mistake and forget something. Then, preheat your oven and prepare your pan. Most ovens take 20 minutes or more to heat up thoroughly. A $5.00 oven thermometer is a great investment and saves a lot of baking disasters.
In a large bowl (or food processor) add the dry ingredients. Mix well or pulse two or three times. Cut the icy cold butter into cubes and add it to the dry ingredients until it resembles fine crumbs. Again, if using a food processor, PULSE 10 or 12 times … no more!
In a small bowl mix together the egg, milk and vanilla. Then add this wet mixture to the dry mixture. Stir it in with a fork or PULSE a few times just to combine everything.
Turn the mixture out onto a floured board. Knead a few times to bring it together. Do not overwork the dough or your scones will be tough and won’t rise properly.
Form the dough into a round and with a rolling pin, gently roll until you have about 3/4″ thickness. Cut the dough into triangles (or you can use a cutter to cut out shapes). Place the triangles onto a parchment lined baking tray.
In another small bowl, mix the chopped nuts, sugar and cinnamon. Sprinkle over the scones, pressing down lightly to fix them onto the scones. This is completely optional.