Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup boiling water
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Davidson's plum jam
Special Equipment Needed:
- 8-inch square baking dish
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish.
2. In a mixing bowl, whisk together the flour, brown sugar, ginger, cinnamon, cloves, baking soda, and salt.
3. In another mixing bowl, whisk together the molasses, boiling water, melted butter, and egg until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour half of the batter into the prepared baking dish.
6. Spoon the Davidson's plum jam over the batter, spreading it evenly.
7. Pour the remaining batter over the jam, spreading it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the baking dish for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 9 servings
Nutritional information:
Calories per serving: 230
Total fat: 6g
Saturated fat: 3.5g
Cholesterol: 35mg
Sodium: 170mg
Total carbohydrates: 42g
Dietary fiber: 0g
Total sugars: 28g
Protein: 2g
Substitutions for ingredients:
- You can use any type of fruit jam or preserves instead of Davidson's plum jam.
- You can use honey instead of molasses.
- You can use vegetable oil instead of melted butter.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
- Top the gingerbread with whipped cream or vanilla ice cream.
- Add a teaspoon of orange zest to the batter for a citrusy twist.
Tips and Tricks:
- Make sure to grease the baking dish well to prevent sticking.
- Use a rubber spatula to spread the batter evenly in the baking dish.
- Let the gingerbread cool completely before slicing to prevent it from falling apart.
Storage Instructions:
Store the gingerbread in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat, wrap a slice of gingerbread in aluminum foil and bake in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation Ideas:
Serve the gingerbread on a platter or cake stand with a dusting of powdered sugar and a dollop of whipped cream on top.
Garnishes:
- Fresh berries, such as raspberries or blackberries
- Sprigs of fresh mint
Pairings:
- Hot tea or coffee
- Spiced cider or mulled wine
Suggested Side Dishes:
- Vanilla ice cream
- Whipped cream
- Fresh fruit salad
Troubleshooting Advice:
- If the gingerbread is too dry, try adding a tablespoon of milk to the batter.
- If the gingerbread is too moist, try baking it for a few more minutes.
Food Safety Advice:
- Make sure to use fresh ingredients and wash your hands and utensils before cooking.
- Store the gingerbread properly to prevent spoilage.
Food History:
Davidson's plum is a native Australian fruit that has been used for centuries by Indigenous Australians for its medicinal properties. It is also a popular ingredient in modern Australian cuisine.
Flavor Profiles:
The Davidson's plum jam adds a tangy and slightly tart flavor to the sweet and spicy gingerbread.
Serving Suggestions:
Serve the gingerbread as a dessert or a sweet snack.
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Region: Australian