Wednesday, November 17, 2010

Licking the bowl ... STICKY GINGERBREAD

It seems that I am going to be a lot better at teaching my grandchildren to cook than my own children. Probably age has taught me patience but of course we are all so much more aware of the need to teach our children these life skills.

Fortunately, my girls have all turned into great cooks, they say by osmosis, so I am able to enjoy being a guest at their dinner tables. Actually, it’s one of my most favourite things to do in the whole world!

My grandson Mason, is two and we had a lovely day last week baking my favourite gingerbread.

This recipe has been in my book for so long I don’t remember where it came from but it is a pantry staple because of it's versatility.

Great for morning tea, warmed with caramel sauce and ice cream for a quick dessert, served with cheese on a cheeseboard (great with a creamy blue) and a terrific lunch box filler.

It’s a one bowl wonder and a great simple recipe to teach the children. I was quite shocked that Mason wasn’t interested in licking the bowl, so I had to!!

Sticky Gingerbread

180g butter
1 cup water
1/3 cup treacle
2/3 cup golden syrup
2 eggs
2 teaspoons baking soda
2 teaspoons mixed spice
2 teaspoons ground cinnamon
3 teaspoons ground ginger
250g brown sugar
375g flour

Preheat oven to 180°C. Line a 9” square tin with baking paper.
Cut butter into pieces and warm with water, treacle and syrup until just melted.
In a small bowl, beat eggs well.
In a large bowl, place the sugar and sift in the flour, spices and soda.
Make a well in the centre of the dry ingredients and pour in the beaten eggs and butter mixture. Mix well to combine.
Pour into lined cake tin and bake 1-1¼ hours or until a skewer inserted in the middle, comes out clean.
Remove from oven and leave to cool. This cake improves on keeping and is great to freeze.


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