dark sticky gingerbread
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Dark Sticky Gingerbread
Background
Although molasses has been around for over 3000 years, it was only found in Ireland at the beginning of the 18th century when it was brought to Ireland from the America's. Prior to, treacle was found in Ireland, brought by the Normans, and used to treat poisons. Both are a by-product of the sugar-making process but molasses is cooked longer creating a more intense flavor and thicker consistency. Molasses gives this cake its deep dark color and ginger the rich spicy flavor. Ginger is native to Asia and was brought to Ireland both by the Vikings and the Normans.
Recipe
For the best flavor, be sure to use fresh freshly grated spices and let the cake's flavors meld for a day before devouring. This recipe is from Rachels Irish Family Food (see bleow).
Prep: 20 min
Cook: 55 min
Total: 1 hr 15 min
Servings: 8
Oven: 325°
INGREDIENTS - SYRUP & TOPPING
SYRUP
3oz white sugar
3oz water
1t finely grated fresh ginger
TOPPING (Optional)
1cup (just shy) confectioner sugar, sifted
Juice of 1/2 lemon
INGREDIENTS - CAKE
3T Butter
3oz corn syrup
2oz dark molasses
1C White flour
1/4c self-rising flour
1t baking soda
1t heaped ground ginger
1t fresh grated ginger
1t fresh grated nutmeg
1t fresh grated black pepper
3/4c white sugar
pinch of salt
1/2c milk
1 beaten egg
2oz crystalized ginger, finely chopped
TO MAKE:
Step-by-Step
Preheat oven to 325°. Line loaf pan with parchment paper and set aside. Melt butter, molasses and corn syrup in a saucepan until combined. Set aside.
Sift both flours, baking soda, spices and pepper into a large bowl. Stir in sugar and salt. Add milk and egg to dry ingredients, mix until smooth
Gradually add the melted butter mixture, mix until well incorporated.
Fold in chopped ginger.
Pour into prepared loaf pan and bake for 50-55 minutes; should be firm to the touch and a toothpick inserted in the middle comes out clean.
When loaf has baked for 40 minutes, make the syrup: Combine all ingredients in saucepan and simmer for 10 minutes.
Remove loaf from oven and prick all over with a fine skewer.
Pour the hot syrup over the loaf and set the loaf tin to cool completely on a wire rack.
Optional: If making topping, mix confectioners sugar and lemon juice until smooth and desired thickness. Pour or spread over ginger loaf.
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Recipe from Rachel Allen - Irish Family Food
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Published by Harper Collins