http://sundayhotpants.nocturne.net.nz/post/528036668/gingerbread-loaf*
* 50 gms/2oz softened butter
* 3 Tblspns golden syrup
* 1/2 cup of sugar
* 1/2 cup of boiling water
* 1 to 1 1/2 tspn ginger
* 1 egg
* 1 cup of flour
* 1/4 tspn baking soda
* 1/2 tspn of baking powder
Place butter, syrup, sugar, and boiling water in a bowl and stir gently until the butter is melted.Add the egg and whisk briskly
Add the sifted dry ingredients and pour into a greased and floured loaf pan. The mixture will be quite thin. Bake at 180C/350F for roughly 30 minutes until a skewer inserted into the loaf comes out clean.
Now the Mickle Method:
I preferred that the sugar was fully dissolved so I used brown sugar, popped the first 4 ingredients into a pyrex jug and gave it a blast in the microwave. Once I knew it all was liquid I put it aside to cool down - didn't want scrambled egg!
If you can't get golden syrup then use molasses (not blackstrap!) or maybe maple syrup and brown sugar - but please do not use corn syrup. Incidentally the picture on the golden syrup tin shows the Chelsea Sugar Refinery in Auckland - Dad's father worked there as an electrician.
I sift together all the dry ingredients, using 1 1/2 teaspoons of ground ginger and adding a shake of cinnamon and about 1/2 a teaspoon each of ground mixed spice, allspice, cloves and mustard powder. I picked up the mustard powder trick from a Molly Katzen recipe - the heat cooks out as the bread bakes, leaving just the flavour behind. Mix and match the spices according to you own likes and dislikes.Beat the egg into the wet ingredients, then mix them through the dry ones. Pour into your prepared loaf tin. I use baking paper (baking parchment) for an easy clean up.
Into the oven at 180C/350F for half an hour and you get this:
A beautiful spicy loaf of gingerbread; and
A clean baking tin with baking paper you can use again for your next loaf.
If you can restrain yourself, leave cutting into the loaf until the next day - it will be gloriously soft, moist and light.
And I don't have to share it with Zebbycat!
(* I know this should be a nice link to take you over to the post but I didn't have time to look up how to do it. One day ..........)
If you can restrain yourself, leave cutting into the loaf until the next day - it will be gloriously soft, moist and light.
And I don't have to share it with Zebbycat!
(* I know this should be a nice link to take you over to the post but I didn't have time to look up how to do it. One day ..........)
11 comments:
Best when eaten warm and slathered with real butter! Just inject it into your arteries.
I loved all the ginger stuff we got in NZ, especially some ginger fudge. I tried to duplicate it here, but never really got it right. The closest was when I used all three kinds of ginger - powdered, candied, and fresh. But it's a lot of trouble, and I don't need to eating that now, anyway.
Hugs to you and Zebby!
Dear Mary - I leave it overnight in a tupperware container, then take a slice to work the next day for a morning or afternoon tea treat - slathered with nowt!
Extra for Mary - Ive never had any success with fudge, whatever the flavour!
This will be the very next cake I make ! It looks delicious.
Hugs to yourself and Zebbycat.
Michelle, this looks wonderful! I've had recipes calling for golden syrup but never been quite able to figure out what to use, since it's not readily available here. I don't really think I want to get it through the mail for about $1 per ounce! Because you mentioned it recently, we buy our butter here in pounds. There are 4 sticks to the pound, and each stick is 8 tablespoons (4 ounces), or 1/2 cup. I've been known to buy it in 1 pound solids, when the price is high, because it's a lot cheaper that way, but it is a real bother to work with!
And Thor says not to worry; if Zebby doesn't want any, Thor will take his!
I do love a nice gingerbread loaf, so it looks as if there will be some gingerbread eating going on in Adelaide soon. I will be making this Friday or Saturday, I think.
I'm glad to see that I am not the only person who saves their baking paper to use again (and again, and again)
Treacle might be ok instead of golden syrup, I have recipes that use it instead of g.syrup.
Treacle would be good. Crazily molasses is really hard to find here - apart from black strap which is sold by "health food" companies.
Sounds delicious! I don't think it would last more than a day here!
Hey Michelle !! i tried your recipe and added 3 knobs of preserved ginger in heavy syrup, the type available here from Asian food stores, dried them off chopped them small, tossed a little flour through so they wouldn't sink to the bottom of the cake mix and.....WHALLAH !!! DEEEEEEEEEELISH !!! If I do it again I wouldn't chop the ginger quite so small, I'd like a piece not so hard to "Find".
For the people that cant find molasses, try a fodder store where it is sold to owners of horses and cattle.
Happy baking.
yum! That looks so wonderfully good. Thank you for sharing the recipe. I so love to bake but it is very dangerous for me because I tend to 'circle' the kitchen a lot once the yummies have come out of the oven. After the first day they don't tempt me any longer. It is just the thought of warm fresh comfort food.....
this looks brilliant - i want some now!
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