Traditional British Gingerbread

A dark, dense crumb, almost black, smelling of ginger and molasses. The texture is moist, perfectly tacky, with a lingering warmth from the spices.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 362
• Protein: 5 g
• Carbs: 55 g
• Fat: 14 g

Ingredients

• 125 g Wheat flour ( sifted )
• 1 tbsp Ginger ground
• 0.5 tbsp Cinnamon ground
• 0.5 pinch Clove
• 0.5 pinch Nutmeg
• 0.5 tsp Baking soda
• 57.5 g Minimum butter sweet
• 50 g Brown sugar
• 75 g Cane molasses
• 0.5 piece Egg ( beaten )
• 75 ml Whole milk

Instructions

1. Preparing dry ingredients

   Sift the flour, baking soda, and all the spices (ginger, cinnamon, nutmeg, cloves) into a large mixing bowl. This ensures the raising agents are evenly distributed and prevents spice clumps.

2. Melting fats and sugars

   In a saucepan over low heat, melt the butter with the brown sugar and molasses. Stir until the sugar is dissolved and the mixture is smooth and glossy. Remove from heat before it boils.

3. Combining the batter

   Pour the melted mixture over the dry ingredients. Stir in the beaten egg and whole milk. Whisk vigorously until you have a fluid, dark batter. The mixture should coat the spatula without resistance.

4. Slow baking

   Pour into a buttered tin. Bake at 160°C. The cake is ready when it feels firm to the touch in the center and a knife tip comes out clean, with no raw batter.

Chef's tips

• Wait 24 hours before eating: the molasses and ginger flavors settle and the texture becomes tackier.
• Do not overmix the batter once the flour is added to avoid developing gluten, which would make the cake tough.

Storage

Wrapped in parchment paper then foil, it keeps for up to 2 weeks at room temperature.