I always thought I had already discovered the World's Best Gingerbread. I was very happy with that recipe and I still am. It's a very good Gingerbread . . . today though I came up with one that will certainly give my World's Best a run for the money!
Gingerbread is one of those things that smells heavenly when it's baking, but which looks quite unremarkable when it comes out of the oven and you look at it. It's only when you dip your fork into it that you realize what a truly moreish treat it really is!
This is no different . . . quite ordinary looking actually . . . maybe even a bit ugly with that crack in the top, but that's where the ugly and ordinary stops because, when you sink your teeth into it's deliciously squidgy moistness . . . you realize that this is truly a Gingerbread to fall in love with . . . and that what you thought was the best . . . was really only a pretender to the throne.
Simply cut into squares, this is fabulous . . . but split and filled with lemon curd . . . there is no doubt about it. This truly IS the royalty of Gingerbreads. Magnificently moist and squidgy . . . with a beautiful ginger flavor and just a hint of mixed spice . . .
The warmth of that Ginger and mixed spice is wonderfully enhanced by that tart sweet lemon curd filling . . . I just don't think this could get any better. Seriously. If you like Gingerbread . . . you will ADORE this version. I'll eat my hat if you don't. It's everything a good Gingerbread should be . . . with just enough heat and moist dampness that will keep you dipping your fork back into it for just . . . one . . . more . . . bite.
*Squidgy Gingerbread*
Makes one 8 by 10 inch cakePrintable Recipe
This is a lovely moist gingerbread. Perfect cut into squares and topped with a dollop of softly whipped cream, or even just eaten out of hand. Try splitting it and filling it with lemon Curd. DEE-licious!
236ml of golden syrup (1 cup golden corn syrup)
125g butter (1/2 cup plus 1 TBS)250g plain flour, sifted (1 3/4 cup plus 1 TBS)1/2 tsp salt1 TBS ground ginger1/2 tsp mixed spice(there is recipe for this on the right hand sidebar of my blog)1 large free range egg275ml whole milk (1 cup plus 2 1/2 TBS)
Pre-heat the oven to 180*C/350*F/ gas mark 5. Butter an 8 by 10 inch deep baking tin really well. Line the bottom with baking paper leaving an overhang so that you canlift the cake out easier. Measure the syrup and the butter into a saucepan. Cook over low heat until the butter melts. Sift the flour, salt, ginger and mixed spice together in a bowl. Whisk in the
syrup mixture until well blended. Beat the milk and egg together, and then beat into the batter a little bit at a time until thoroughly mixed. Pour into the prepared pan. The batter will look very thin, but not to worry, this is how it is supposed to look.
Bake for 50 minutes, until the center springs back when lightly touched, and a toothpick inserted in the center comes out clean. Leave to cool in the pan for 5 minutes prior to lifting out onto a wire rack to finish cooling completely. If you only bake one Gingerbread this year . . . let THIS be the one!
