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Gingerbread With Lemon Sauce

Diet.Chef's picture
  All purpose flour 1 Cup (16 tbs)
  Non stick spray 1
  Baking soda 1 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Shredded lemon peel 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Water 3⁄4 Cup (12 tbs)

In medium mixing bowl stir together the flour, baking soda, ginger, cinnamon, and 1/4 teaspoon nutmeg.
Mix well.
In small bowl combine brown sugar, the 1/4 cup water, molasses, and 2 tablespoons lemon juice; stir into flour mixture just till blended.
Quickly pour batter into 3 soup cans (2 1/2-inch diameter) sprayed with non-stick vegetable spray coating.
Cover with foil.
Bake in a 350° oven for 20 to 25 minutes or till wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from cans.
Mean while, for lemon sauce, in small saucepan combine sugar, cornstarch, salt, the 1/8 teaspoon nutmeg, and lemon peel.
Stir in the 1/2 cup water.
Cook and stir till thickened and bubbly.
Stir in 2 tablespoons lemon juice and a few drops yellow food coloring, if desired.
Slice gingerbread and serve topped with lemon sauce.

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