2¼ cups self-rising flour (see below)
3/4 tablespoon ground ginger
A pinch of salt
1/2 cup demerara or brown sugar
1/2 cup unsalted butter
1/2 cup molasses
3/4 cup light corn syrup
2/3 cup milk
Preheat the oven to 350° F (180° C) and grease and line a 9 x
5 x 3 inch (23 x 13 x 7.5 cm) loaf pan.
Mix together the flour, ginger and salt in a bowl. Warm the
sugar, butter, molasses and light corn syrup together in a pan.
Beat the egg into the milk, and then mix all the ingredients in
the bowl. The gingerbread is made. Pour the mixture into the
lined pan and spread evenly. Simply bake in the preheated oven
for 45 minutes to 1 hour. Remove from the pan and leave to stand
for a few minutes before serving warm, or just leave to cool.
If you are unable to find self-rising flour in the grocery
store, here is the formula for making your own. Make up as much
or as little as you need and store in an airtight container.
1 cup all-purpose flour – 1½ teaspoons baking powder – ½ teaspoon
Wine Recommendations by Wine.Com:
Tuke Holdsworth Tawny Port, Portugal
1995 Fontanel Rivesaltes "Ambre," Vin Doux Naturel
Cookbook available in
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