Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 cup Burdekin plum puree
- 1/4 cup milk
Special equipment needed:
- 8x8 inch baking pan
- Mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8x8 inch baking pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, brown sugar, ginger, cinnamon, cloves, and baking soda.
3. In another bowl, whisk together the melted butter, molasses, egg, Burdekin plum puree, and milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and smooth the top with a rubber spatula.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the gingerbread cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F (180°C)
Serving size:
This recipe makes 9 servings.
Nutritional information:
Calories per serving: 187
Fat per serving: 6g
Carbohydrates per serving: 31g
Protein per serving: 3g
Fiber per serving: 1g
Sugar per serving: 20g
Substitutions for ingredients:
- Burdekin plum puree can be substituted with any other fruit puree or applesauce.
- Molasses can be substituted with honey or maple syrup.
- Brown sugar can be substituted with white sugar or coconut sugar.
- Unsalted butter can be substituted with coconut oil or vegetable oil.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
Variations:
- Add chopped nuts or raisins to the batter for extra texture.
- Top the gingerbread with whipped cream or cream cheese frosting.
- Serve the gingerbread warm with a scoop of vanilla ice cream.
- Add a teaspoon of orange zest to the batter for a citrusy twist.
Tips and tricks:
- Make sure to measure the ingredients accurately for the best results.
- Do not overmix the batter to avoid a tough gingerbread.
- Use fresh Burdekin plums for the puree for the best flavor.
- Let the gingerbread cool completely before slicing it to avoid crumbling.
- Store the gingerbread in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the gingerbread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the gingerbread, place it in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the gingerbread on a platter or cake stand and dust it with powdered sugar. You can also cut it into small squares and arrange them on a dessert plate.
Garnishes:
Garnish the gingerbread with fresh berries, sliced plums, or a dollop of whipped cream.
Pairings:
Pair the gingerbread with a hot cup of tea or coffee for a cozy afternoon treat.
Suggested side dishes:
Serve the gingerbread with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the gingerbread is too dry, add a tablespoon of milk to the batter.
- If the gingerbread is too moist, bake it for an additional 5-10 minutes.
- If the gingerbread is sticking to the pan, grease it more thoroughly next time.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the gingerbread properly to avoid spoilage.
Food history:
The Burdekin plum is a native Australian fruit that has been used by Indigenous communities for thousands of years. It is rich in antioxidants and has a sweet and tangy flavor.
Flavor profiles:
The Burdekin plum and gingerbread combination creates a sweet and spicy flavor profile with a hint of tanginess from the fruit.
Serving suggestions:
Serve the gingerbread as a dessert or a sweet snack.
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Region: Australian