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Lana in FL

Laurie Colwin's Damp Gingerbread

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Joined: Oct 9, 2007

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Posted to Thread #19494 at 9:06 pm on Dec 5, 2010

Damp Gingerbread

9 tablespoons unsalted butter
12 ounces (1 1/2 cups) Lyle's Golden Syrup (I use 3/4 cup pancake syrup, and 3/4 cup molasses)
2 cups plus 2 tablespoons flour
1/2 teaspoon salt
1 3/4 teaspoons baking soda
1 tablespoon ground ginger (I use 2 tbsp)
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 egg, beaten
1 cup milk

Preheat oven to 350 degrees. Butter a 9-inch cake pan ( I use 8" square) and line the bottom with parchment paper. Melt the butter in the syrup in a heavy-bottomed pot (I use microwave). Meanwhile, sift together the dry ingredients. Mix syrup mixture and dry ingredients together well. Add egg, milk, and beat the batter for a couple minutes. Pour the batter into the pan and bake for 50 to 55 minutes. Cool for at least 10 minutes before turning out.

Colwin says "The middle should be just set, with the edge pulling away from the pan, and a tester will bring out a few crumbs."

This is really a wonderful recipe, but I think I have to make the others posted here for comparison!


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