Ginger is one of the most diverse spices available, with ginger recipes running the gamut from sweet ginger biscuits to savory lentil dal. Ginger root has a fiery taste and can be purchased ground, fresh, pickled, crystallized, or preserved in syrup. This time though you'll need ground ginger, which is very handy for sweet ginger recipes such as cakes and biscuits.
Gingerbread (Serves 4)
Ingredients
• 8 3/4 oz of self-raising flour
• 2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1 tsp bicarbonate of soda
• 1 pinch of salt
• 7 1/16 oz of golden syrup
• 2 tbsp of ginger syrup
• 4 1/2 oz of dark muscavado sugar
• 4 1/2 oz of butter
• 2 large eggs
• 1/2 pint of milk
Method
1. Preheat the oven to 356°F and line a loaf tin. Sieve the flour with the ginger, cinnamon, bicarbonate of soda, and salt into a bowl.
2. Put the golden and ginger syrups, sugar and butter into a small saucepan, and warm over a low heat. Let the mixture bubble for a few minutes.
3. Break the eggs into a bowl, pour the milk in and beat gently to break up the egg and mix it with the milk.
4. Remove the butter and sugar mixture from the heat and pour it into flour, stirring smoothly and firmly - then mix in the milk and eggs. The mixture should be sloppy, with no trace of flour. Pour into the loaf tin and bake for 35-40 minutes.
5. Check that the gingerbread is cooked by inserting a skewer into the middle of the cake - if it comes out clean, it's done.
6. Unless you plan on serving it warm, leave the cake in the tin to cool, then tip it out onto some greaseproof paper. Wrap it up in some foil and leave it to mature for a day or two before eating.
Source: greatbritishchefs
