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Sunday, March 17

Irish gingerbread

½ cup +
Sugar, brown
½ cup
Golden or dark corn syrup
½ cup
½ cup
Ginger, candied, minced
¼ cup
Egg, beaten
Milk, warm
½ cup
2 ½ cups
Ginger, ground
1 tablespoon
Baking soda
1 teaspoon
Baking powder
1 teaspoon
½ teaspoon
  1. Preheat oven to 350°F. 
  2. Grease an 8- or 9-inch baking dish with butter, and then line the bottom with parchment paper; set aside. 
  3. In a medium saucepan over medium heat, combine the butter, sugar, syrup, and molasses, and whisk constantly until the butter melt and the sugar dissolves; do NOT boil! 
  4. Stir in the candied ginger, and then set aside until cooled to room temperature. 
  5. Stir in the egg and milk until well combined. 
  6. Sift the flour, ginger, baking soda, baking powder, and salt together in a large bowl. 
  7. Make a well in the middle of the flour mixture, and pour in the butter mixture. 
  8. Stir with a wooden spoon, working from the middle to the side of the bowl, until the ingredients are well combined; add a little more warm milk, as necessary, to absorb all the flour. 
  9. Spoon into the baking dish, and smooth out the top with the back of a large spoon. 
  10. Bake for 40 to 50 minutes, or until cooked through and slightly risen. 
  11. Allow to cool slightly, or cool to room temperature, before cutting. 
  12. Serve with whipped cream or powdered sugar. 
Recipe from The Country Cooking of Ireland by Colman Andrews.

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