Traditional British Gingerbread
Ingredients
- 125 gWheat flour (sifted)
- 1 tbspGinger ground
- 0.5 tbspCinnamon ground
- 0.5 pinchClove
- 0.5 pinchNutmeg
- 0.5 tspBaking soda
- 57.5 gUnsalted butter
- 50 gBrown sugar
- 75 gCane molasses
- 0.5 pcEgg (beaten)
- 75 mlWhole milk
Method
A dark, dense crumb, almost black, smelling of ginger and molasses. The texture is moist, perfectly tacky, with a lingering warmth from the spices.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Wrapped in parchment paper then foil, it keeps for up to 2 weeks at room temperature.
