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