Some time ago I saw in one of the blogs this recipe, I couldn’t resist it and decided to make it by myself. Restricting yourself to eating gingerbread only during the Christmas time would be a shame, don’t you think?
Personally I prefer moist heavy gingerbreads, bake with wholemeal flour. This one is a between version of soft gingerbread and classic gingerbread which has to lay for a while to get better day after day.
Ingredients ( for a 7 inch/ 18cm cake pan, or small loaf pan)
3,5 oz (100 g) wheat flour
2 oz (50 g) wholemeal flour
3 oz (80 g) sugar
4,5 fl oz (125 ml) milk
3,5 oz (100 g) molasses
2 tbsp unsweetened plum jam
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon gingerbread spice mixture
1 teaspoon grind ginger
2 oz (60 g) butter
1 egg
pinch salt
Method
Heat the butter with molasses only until melted and combined. All dry ingredients sift into the bowl, add egg whisked with milk and warm molasses mixture and plum jam. Well combine. Spoon into the greased cake pan. Bake for about 50 min. at 360 (180 oC).
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