BLACK STICKY GINGERBREAD
Make and share this Black Sticky Gingerbread recipe from Food.com.
Provided by McCarthy
Categories Dessert
Time 1h
Yield 1 bread
Number Of Ingredients 9
Steps:
- Grease a 20 x 30 cm roasting pan and line the base with greaseproof paper.
- Preheat the oven to 150C/300F/gas mark 2.
- Melt the butter, soft brown sugar and treacle in a pan.
- Sift the flour, ground ginger and cinnamon then stir in the melted mixture with the beaten eggs. Warm the milk to blood heat, pour it on to the bicarbonate of soda, stir it in and add it to the mixture. Stir well and pour the mixture into the prepared tin.
- Bake the gingerbread for about 1 1/2 hours. Cover the top with greaseproof paper after 1 huor.
- When the gingerbread is cold cut it into fingers and serve it spread with butter.
Nutrition Facts : Calories 4896.7, Fat 206.3, SaturatedFat 125.2, Cholesterol 943.5, Sodium 4345.8, Carbohydrate 704.9, Fiber 15.7, Sugar 221.4, Protein 68.3
GUINNESS GINGERBREAD
Provided by Nigella Lawson : Food Network
Time 55m
Yield 24 small, squat squares or 16 generous rectangular slabs
Number Of Ingredients 12
Steps:
- Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
- Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
- Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
- Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
- Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
- Let the gingerbread cool before cutting into slices or squares.
RICH AND STICKY GINGERBREAD WITH MARMALADE
Categories Bread Egg Ginger Dessert Bake Christmas Raisin Molasses Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18 pieces
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.
- Sift flour and ground ginger into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in molasses. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time. Beat in marmalade, then raisins, and crystallized ginger. Transfer to prepared baking pan.
- Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)
- Cut cake into 9 squares. Cut each square in half, making eighteen 1 1/2x3-inch pieces.
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
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