May 21, 2016 by dgarnett2013
Elizabeth Mosses Molten Ginger Bread: Rory O’Connell
Makes two loaves. Good eaten plain or with butter and honey.
2 loaf tins, 9x5x2 inches, lined with silicone or parchment paper.
- 450g plain flour
- ½ level teaspoon of salt
- 1 ½ teaspoons ground ginger
- 2 teaspoons of baking powder
- ½ teaspoon bicarbonate of soda. Measure it accurately and use your finest sieve to sieve it to make sure there are no lumps.
- 1 fistful of sultanas (optional)
- 225g muscovado/ soft dark brown sugar
- 170g unsalted butter, cut in cubes
- 340g black treacle
- 300ml milk
- 1 egg, lightly beaten.
Preheat the oven to 180 C.
Sieve all the dry ingredients together (except the sugar, which is not considered a ‘dry’ ingredient), and put them into a large, wide bowl. The sieving is important to get some air into the mix. Add the sultanas if using.
Gently warm the sugar, butter and treacle – it should all be melted together but not too hot. You should be able to put your finger in it. If it boils, allow to cool down. Add the milk. Allow to cool a little and stir the wet mix into the dry ingredients with the beaten egg.
Mix thoroughly to ensure there are no lumps of flower left, but don’t overbeat or the cake will be tough.
Divide the mix between the prepared tins and bake for approx 1 hour or until a skewer inserted comes out clean.
Allow to cool in the tins. Then remove and wrap well. The bread keeps for several days and can be frozen.
Serve with butter and honey if you wish.
Ixias! At their best when we ate this ginger bread.