Ingredients with Measurements:
- 1 cup of hawthorn berries, washed and stemmed
- 1 1/2 cups of all-purpose flour
- 1/2 cup of brown sugar
- 1/2 cup of molasses
- 1/2 cup of unsalted butter, softened
- 1/2 cup of hot water
- 1 egg
- 1 tsp of baking soda
- 1 tsp of ground ginger
- 1/2 tsp of ground cinnamon
- 1/4 tsp of ground cloves
- 1/4 tsp of salt
Special equipment needed:
- 9-inch square baking pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the baking pan with butter or cooking spray.
2. In a food processor, pulse the hawthorn berries until they are finely chopped.
3. In a mixing bowl, cream the butter and brown sugar with an electric mixer until light and fluffy.
4. Beat in the egg and molasses until well combined.
5. In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the hot water, until everything is well combined.
7. Fold in the chopped hawthorn berries.
8. Pour the batter into the prepared baking pan and smooth the surface with a spatula.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Remove the pan from the oven and let it cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 9 servings
Nutritional information:
- Calories: 270
- Fat: 10g
- Carbohydrates: 43g
- Protein: 3g
- Fiber: 2g
- Sugar: 25g
Substitutions for ingredients:
- You can use dried hawthorn berries instead of fresh ones.
- You can replace molasses with honey or maple syrup.
- You can use vegetable oil instead of butter.
Variations:
- You can add chopped nuts or raisins to the batter.
- You can sprinkle powdered sugar or cinnamon on top of the gingerbread before serving.
- You can make a cream cheese frosting to spread on top of the gingerbread.
Tips and tricks:
- To make the batter smoother, you can puree the hawthorn berries instead of chopping them.
- If you don't have a food processor, you can chop the hawthorn berries with a knife.
- To make the gingerbread more moist, you can add a tablespoon of applesauce or yogurt to the batter.
Storage instructions:
- You can store the gingerbread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the gingerbread, wrap it in aluminum foil and warm it in the oven at 350°F (180°C) for 10-15 minutes.
Presentation ideas:
- You can serve the gingerbread with a dollop of whipped cream or vanilla ice cream.
- You can cut the gingerbread into small squares and arrange them on a platter for a party.
Garnishes:
- You can garnish the gingerbread with fresh hawthorn berries or candied ginger.
Pairings:
- You can pair the gingerbread with a cup of hot tea or coffee.
Suggested side dishes:
- You can serve the gingerbread with a fruit salad or roasted vegetables.
Troubleshooting advice:
- If the gingerbread is too dry, you can add a tablespoon of milk to the batter.
Food safety advice:
- Make sure to wash the hawthorn berries thoroughly before using them.
Food history:
- Hawthorn berries have been used for centuries in traditional medicine to treat heart disease and digestive problems.
Flavor profiles:
- The hawthorn berries add a tart and slightly sweet flavor to the gingerbread, while the spices give it a warm and spicy taste.
Serving suggestions:
- Serve the gingerbread warm or at room temperature.
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