Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup treacle
- 1 egg
- 1/2 cup hot water
Special equipment needed:
- 9-inch square baking pan
- Parchment paper
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch square baking pan and line it with parchment paper.
2. In a mixing bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
3. In another mixing bowl, cream the butter and brown sugar together until light and fluffy.
4. Add the treacle and egg to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the hot water until the batter is smooth.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula.
8. Bake for 30-35 minutes or until a toothpick inserted into the center of the gingerbread comes out clean.
9. Remove from the oven and let cool in the pan 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:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes 9 servings.
Nutritional information:
Per serving:
Calories: 250
Fat: 11g
Saturated Fat: 7g
Cholesterol: 50mg
Sodium: 270mg
Carbohydrates: 36g
Fiber: 0g
Sugar: 23g
Protein: 2g
Substitutions for ingredients:
- You can use molasses instead of treacle.
- You can use dark brown sugar instead of light brown sugar.
Variations:
- Add 1/2 cup of chopped crystallized ginger to the batter for extra ginger flavor.
- Serve 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 cream the butter and sugar together until light and fluffy to ensure a tender gingerbread.
- Sifting the dry ingredients together will help to evenly distribute the spices and leavening agents.
- Don't overmix the batter, or the gingerbread will be tough.
- Let the gingerbread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Storage instructions:
Store the gingerbread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the gingerbread, wrap it in foil and warm it in a 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
Cut the gingerbread into squares and dust with powdered sugar before serving.
Garnishes:
Serve with whipped cream or vanilla ice cream.
Pairings:
- Hot tea or coffee
- Spiced cider or mulled wine
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
Troubleshooting advice:
- If the gingerbread is too dry, try adding a tablespoon of hot water to the batter before baking.
- If the gingerbread is too moist, try baking it for a few extra minutes.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the recipe.
- Store the gingerbread in an airtight container at room temperature to prevent contamination.
Food history:
Gingerbread has been enjoyed for centuries and was originally made with honey and spices. Treacle gingerbread is a British variation that uses treacle instead of honey.
Flavor profiles:
This treacle gingerbread is sweet and spicy with a rich molasses flavor.
Serving suggestions:
Serve the gingerbread warm or at room temperature with whipped cream or vanilla ice cream.
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Region: British