The Bon Vivant Gourmet

This is the very best gingerbread I have ever eaten. It is moist, flavorful and has a real bite to it. This has been adapted from Laurie Colwin's wonderful book, More Home Cooking. The golden cane syrup is the secret...it's hard to find, it's rather expensive, but it is irreplacable in this fine recipe. I've had much luck finding it at Cost Plus. Enjoy this gingerbread on a cold afternoon with a strong cup of black tea or a tall glass of cold milk!

5 Tbsp. unsalted butter
12 oz. Lyle's Golden Syrup
2 c. + 2 Tbsp. flour
1/2 tsp. salt
1 3/4 tsp. baking soda
1 heaping Tbsp. powdered ginger
1/2 tsp. ground cloves
1/4 tsp. cinnamon
1 egg, beaten
1 c. milk

Preheat oven to 350 degrees.

Butter a 9-inch round tin and line bottom with parchment. Melt butter and syrup together over med-low heat.

Into a large bowl, sift flower, salt, baking soda, ginger, cloves and cinnamon. Pour liquid over dry ingredients and mix well. Add beaten egg and milk. Batter will be very liquid.

Pour into tin and bake for 50-55 min. The middle should be just set, the edge pulling away from the sides. Tester should yield only a few crumbs. Cool in tin for ten minutes before releasing to a cooling rack.

Sprinkle with powdered sugar, if desired, and serve with a dollop of freshly whipped and sweetened cream.

Labels: desserts