World’s Best Gingerbread. Really.

The other day called for Gingerbread.  I hung up the phone.  The day called back and said “Chocolate Gingerbread.”

I said, “Speaking.”

IMG_5133It’s fall, it’s a thing with me to make gingerbread when it’s red and orange and golden outside and I’m wearing my boots.  Usually my go-to is Laurie Colwin’s recipe but I was in the mood to expand my horizons and see what else was out there in the world.

I found the world’s best at a blog called The English Kitchen.

Now I do realize that when you throw around words like “world” and “best” then you better damn well deliver.  This recipe delivers.  If this isn’t the world’s best damn gingerbread, it’s pretty damn close.  It’s everything the author says it is:  “no-fail, bakes up deliciously moist, the perfect blend of spice and heat, and it tastes better and better with each day that passes.”

The author gives her gingerbread a lemon glaze.  I put my twist on it by adding cocoa powder.  Frankly it needs nothing.  It needs nothing and gives everything.  That is the world’s best gingerbread.

World’s Best Gingerbread (really) from “The English Kitchen”

  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 2 cups flour
  • 2 1/4 tsp baking powder
  • 1 heaping tbsp Hershey Special Dark Cocoa Powder (optional)
  • 1/4 tsp salt
  • 1 1/4 cups boiling water
  • 1/4 dark treacle and 1/2 cup Golden syrup (I have no idea what treacle is; I already had Lyle’s Golden syrup from when I make Laurie Colwin’s recipe, but only just 1/2 cup.  I used 1/4 cup molasses for the treacle to get to the 3/4 cup.  The English Kitchen says you can use all molasses, so don’t sweat it)
  • 3/4 tsp baking soda
  • 6 tbsp unsalted butter, softened
  • 3/4 cup dark brown sugar, packed
  • 1 large egg

Preheat the oven to 350.  Butter and flour a 9 inch square baking tin, or spray with Pam.

Add the treacle/molasses and syrup to the boiling water along with the baking soda.  Set aside and let cool to room temperature.

Whisk together the flour, spices, cocoa, baking powder and salt.  Set aside.

Cream together the butter and brown sugar until light and fluffy.  Beat in the egg.  Add the cooled syrup mixture to the creamed mixture.  Stir in the dry ingredients only to blend and note this is very liquid batter, don’t be alarmed!

Pour batter into the prepared baking pan.  Bake for 30 to 40 minutes, until well risen and the top springs back when lightly touched, or a toothpick inserted into the center comes out clean.

Serve warm, or pick at it in the middle of the night.  It’s divine.



One comment on “World’s Best Gingerbread. Really.

  1. Janis says:

    OK, I made this the other night. Happened to find Lyle’s so that was good. I used the molasses/Lyle’s combo. It came out very tasty. I am wondering though…when I combined the wet and dry ingredients it was very lumpy. VERY lumpy. I know that sometimes you are supposed to leave batters lumpy so they will rise higher–I think it has to do with not over-mixing the rising agents by getting them all wet and activated right off the bat. But when I tried to hand-combine the two bowls they did not play well together. I got nervous b/c I was bringing it to a party so I actually used the hand-held mixer for a short time to lessen the amount/size of the lumps. It came out fine, but maybe you have a comment about this(?)

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