Source: The Bread Book by Linda Collister & Anthony Blake
Makes 8 servings.
Preparation time: 1:30 hours
Ingredients
Preparation
1 2/3 cups unbleached self-rising flour, (see note 1)
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon pumpkin-pie spice, (see note 2)
1/2 cup unsalted butter, chilled and diced
1/3 cup unsulfured dark molasses
1/3 cup golden syrup or dark corn (Karo) syrup, (see note 3)
1/2 cup + 2 Tbsp packed light brown sugar
1 1/4 cups milk
1 extra large egg, beaten
Heat oven to 350 F degrees. Grease 10x5x3 inches pan and line bottom with wax paper, set aside.
1. Sift the flour, baking soda, and spices into a large bowl. Rub in the butter with your fingertips until the mixture looks like fine crumbs.
2. In a small saucepan, heat the molasses with the syrup until melted, then let cool to lukewarm.
3. Meanwhile, in another small pan, dissolve the sugar in the milk over a low heat, stirring. Whisk the milk into the flour mixture, then whisk in the molasses mixture followed by the egg. When thoroughly combined you should have a thin batter.
4. Pour the batter into the prepared pan. Bake at 350 F degrees for 50 to 60 minutes , or until a skewer inserted off center come out clean. (As the gingerbread bakes it will bubble up and rise, then fall, leaving a large, moist depression.)
5. Let cool completely in the pan. Turn the cake out of the pan and remove the paper. Wrap the cake in waxed paper and then in foil.
For best flavor, let the gingerbread age a couple of days before eating. Enjoy thickly sliced with butter or slices of cheese.
NOTES : 1) To replace self-rising flour with unbleached flour, use:1 2/3 cups sifted unbleached flour + 2 tsp baking powder + lg. pinch of salt.
2) If pumpkin-pie spice not available, use instead 1/2 tsp ground cinnamon + 1/4 tsp ground nutmeg + 1/4 tsp ground cloves.
3) Golden syrup is a by-product of sugar manufacturing that is refined to a greater extend than molasses. When the sugar, after many boilings, stops yielding crystals, the remaining syrup is clarified by filtering and is reduced. Golden syrup also goes through a decolorizing process, which gives it a milder flavor. It is composed of sucrose, dextrose, fructose, and a small amount of water. It is used in breads, cookies and cakes.
Golden syrup is found in jars or cans in most gourmet shops or better supermarkets.
Gingerbread
