Day 4: Sticky Gingerbread

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It’s day 4 of my Christmas Extravaganza!!

When I think of Christmas, there are a few flavor profiles that come to mind: peppermint, chocolate, eggnog, and ginger.

I mean where would we be during the holidays without ginger?? There would be no gingerbread houses, no gingerbread men cookies, and no sticky gingerbread.

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I don’t know what kind of a world you live in, but I don’t want to live in a world without this sticky gingerbread. It screams holidays!!

Sticky, soft, spicy and sweet. This bread is a quintessential holiday staple, just jazzed up a bit. It has a tender and sticky texture that may sound a bit odd, but it is quite the delight!

I may never look at other gingerbreads the same again!

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Sticky Gingerbread
Adapted from Nigella Christmas

Ingredients:
1 cup plus 3 tablespoons of butter
3/4 cup dark corn syrup
3/4 cup molasses
2/3 cup packed soft dark brown sugar
2 teaspoons finely grated ginger
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda dissolved in 2 tablespoons warm water
1 cup whole milk
2 eggs, beaten to mix
2 cups all-purpose flour

Instructions:
Preheat the oven to 350ºF and line a roasting pan or ovenproof dish (approx. 12 x 8 x 2-inches)* with aluminum foil or parchment paper (if using foil, grease it too).

In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, molasses, fresh and ground gingers, cinnamon and cloves.

Take off the heat, and add the milk, eggs and dissolved baking soda in its water.

Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter, so don’t worry. This is part of what makes it sticky later.

Pour it into the prepared pan and bake for 45–60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.

Transfer the pan to a wire rack and let the gingerbread cool in the pan before cutting into 20 squares, or however you wish to slice it.

Optional: Combine 1 1/4 cups confectioners’ sugar with 1 tablespoon lemon juice, and one tablespoon of water. Then spread over the top of the cold slab of gingerbread. You can alternatively add a light dusting of confectioners’ sugar.

* This recipe halves well, baked in a 9×9 baking pan.

Shipping Safe: NO. This bread is too soft to make it safely to the other side in one piece. But it is terrific to gift: wrap tightly and tie with a ribbon. Share with neighbors and co-workers for a holiday smile!
Make Ahead and Freeze: YES. Bake entirely, wrap tightly and freeze for up to 2 weeks, although it may lose some of it’s sticky oomph.

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