Squidgy Gingerbread

I always thought I had already discovered the World's Best Gingerbread.   I was very happy with that recipe and I still am.  

It's a very good Gingerbread . . .  today though I came up with one that will certainly give my World's Best a run for the money!



Gingerbread is one of those things that smells heavenly when it's baking, but which looks quite unremarkable when it comes out of the oven and you look at it.  

It's only when you dip your fork into it that you realize what a truly moreish treat it really is!



This is no different . . . quite ordinary looking actually . . .  maybe even a bit ugly with that crack in the top, but that's where the ugly  and ordinary stops.

When you sink your teeth into it's deliciously squidgy moistness . . . you realize that this is truly a Gingerbread to fall in love with.

And that what you thought was the best . . .  was really only a pretender to the throne.



Simply cut into squares, this is fabulous . . .  but split and filled with lemon curd  . . .  there is no doubt about it.  

This truly IS the royalty of Gingerbreads.  

Magnificently moist and squidgy . . .  with a beautiful ginger flavour and just a hint of mixed spice . . .



The warmth of that Ginger and mixed spice is wonderfully  enhanced by that tart sweet lemon curd filling . . . 

I just don't think this could get any better.  Seriously.  If you like Gingerbread . . . you will ADORE this version.   I'll eat my hat if you don't.  

It's everything a good Gingerbread should be . . . with just enough heat and moist dampness that will keep you dipping your fork back into it for just . . .  one . . .  more . . .  bite.

This deeply spiced and moist gingerbread cake is a dessert your family is sure to fall in love with. 

Perfect for breakfast, lunch, dessert or midnight cravings. This is delicious any time of the day!

 

If you bake it, do promise me that you are going to try at least some of it split and filled with lush lemon curd!  This is quite simply wonderful

  

Yield: Makes one 8 by 10 inch cake

Author: Marie Rayner

Squidgy Gingerbread

Prep time: 10 MinCook time: 50 Mininactive time: 5 MinTotal time: 1 H & 4 M

This is a lovely moist gingerbread. Perfect cut into squares and topped with a dollop of softly whipped cream, or even just eaten out of hand. Try splitting it and filling it with lemon Curd. DEE-licious!

Ingredients

• 240ml of golden syrup (1 cup golden corn syrup) (can use corn syrup or molasses)
• 125g butter (1/2 cup plus 1 TBS)
• 250g plain flour, sifted (1 3/4 cup plus 1 TBS)
• 1 3/4 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 TBS ground ginger
• 1/2 tsp mixed spice (see notes below)
• 1 large free range egg
• 275ml whole milk (1 cup plus 2 1/2 TBS)

Instructions

1. Pre-heat the oven to 180*C/350*F/ gas mark 5. Butter an 8 by 10 inch deep baking tin really well. Line the bottom with baking paper leaving an overhang so that you can
2. lift the cake out easier.
3. Measure the syrup and the butter into a saucepan. Cook over low heat until the butter melts.
4. Sift the flour, soda, salt, ginger and mixed spice together in a bowl. Whisk in the syrup mixture until well blended.
5. Beat the milk and egg together, and then beat into the batter a little bit at a time until thoroughly mixed.
6. Pour into the prepared pan. The batter will look very thin, but not to worry, this is how it is supposed to look.
7. Bake for 50 minutes, until the center springs back when lightly touched, and a toothpick inserted in the center comes out clean.
8. Leave to cool in the pan for 5 minutes prior to lifting out onto a wire rack to finish cooling completely.

Notes:

Make Your Own Mixed Spice:

You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

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