Recipe

Gingerbread Recipe

	Imamunke / All my dishes 2 years, 8 months ago This is the center of my dessert religion. Straight out of Nigella Lawson's "How to be a Domestic Goddess" It has a Lemon Icing that I never use. I make this and then get angry at people for eating it. If you like fresh ginger flavor, you'll love th... More Prep:15m Cook:45m Servings:20	Imamunke
	fresh ginger gingerbread

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Ingredients

For the Gingerbread:

1/2 c plus 2 Tbls Unsalted Butter (works fine with salted if that's what you have)

1/2 c plus 2 Tbls Brown Sugar

3/4 c plus 1 Tbls Light Corn Syrup

3/4 c plus 1 Tbls Molasses

2 tsp fresh ginger root, finely grated ( I eyeball this on the generous side, take the time to get out most of the hard hair like fibers)

1 tsp ground cinnamon

1 c plus 2 Tbls Milk

2 Large Eggs, beaten to mix

1 tsp baking soda, dissolved in 2 Tbls warm water

2 c All-purpose Flour

Roasting Pan, appx 12 x 8 x 2, greased (butter of course!) and lined with foil or parchment. *Parchment works best, foil is serviceable.

For the Icing:

1 Tbls Lemon Juice

1/2 cup plus 2Tbls Confectioner's Sugar, Sifted

1 Tbls Warm Water

Directions

Preheat Oven to 325 F

In a generous saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon.

Off the heat, add the milk, beaten eggs, and baking soda in it's water.

Measure the flour out into a bowl and pour in the liquid ingredients, beating until well mixed (It will be a very liquid batter, also look for lumps!).

Pour batter into the lined, greased pan and bake for 3/4-1 hour (depends on your baking pan's actual size and oven temperature variation). Be careful not to overcook it, as it is nicer a little stickier, and will carry on cooking as it cools.

If you are making the icing:

Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good thick icing, so go easy and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

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