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Gingerbread With Whipped Cream

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Ingredients
  Vinegar 1 Tablespoon
  Milk 6 Fluid Ounce (175 Milliliter)
  Flour 7 Ounce (200 Grams)
  Baking powder 2 Teaspoon
  Soda bicarbonate 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground ginger 2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Butter 4 Ounce (At Room Temperature, 120 Grams)
  Caster sugar 3 1⁄2 Ounce (100 Grams)
  Egg 1 (At Room Temperature)
  Molasses 8 Ounce (225 Grams)
  Whipped cream 3 Tablespoon (For Serving)
  Chopped ginger 2 Tablespoon (For Decorating)
Directions

1. Preheat the oven to 350°F/ 180°C/Gas 4. Line the base of an 8 in (20 cm) square cake tin with greaseproof paper and grease the paper and sides of the tin.
2. Add the vinegar to the milk and set aside. It will curdle.
3. In another mixing bowl, sift all the dry ingredients together 3 times and set aside.
4. With an electric mixer, cream the butter and sugar until light and fluffy. Beat in the egg until well combined.
5. Stir in the molasses.
6. Fold in the dry ingredients in 4. batches, alternating with the curdled milk. Mix only enough to blend.
7. Pour into the prepared tin and baka until firm, 45-50 minutes. Cut into squares and serve warm, with whipped cream. Decorate with the stem ginger.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Ginger
Preparation Time: 
45 Minutes
Cook Time: 
50 Minutes
Ready In: 
95 Minutes
Servings: 
8

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