This Gingerbread is delicious served hot out of the oven with lashings of butter .... mmmmmm !Here is the Gingerbread recipe I made recently for our visitors from Japan. It’s a South African recipe from one of my favourite cook books “Cook and Enjoy It” by S.J.A. de Villiers.
I liked to serve it still warm from the oven with lashings of butter. It is also great toasted, a few days after you’ve made it (if it lasts that long !) and also freezes well.
I first used this recipe years ago when I realized we had visitors coming for tea & I had no eggs in the house ! So it’s also great for people who cannot eat eggs. You can also make ginger muffins with the batter – follow the recipe and simply pour the batter into greased muffin cups and bake for 15 to 20 minutes until done.
The batter is quite runny, but don’t worry it’s supposed to be like this and results in a dense, moist loaf … mmmmmm …..
Gingerbread (from the South African book “Cook and Enjoy It” by S.J.A. de Villiers)
½ cup Sugar
½ cup golden Syrup
½ cup Butter or Margarine
½ cup boiling Water
2 cups cake Flour
2 tsp ground Ginger
2 tsp ground Cinnamon
pinch of salt
1 tsp Bicarbonate of Soda
1 tbsp hot Water
Preheat the oven to Gas Mark 4/180’C/350’F. Line a small greased loaf tin with baking paper or greased brown paper.
Place the sugar in a measuring cup & add the syrup. Place the butter in another measuring cup & add the boiling water. Combine the two mixtures and mix well. Sift together the cake flour, ginger, cinnamon & salt and add to the butter mixture. Mix well. Dissolve the bicarbonate of soda in the 1 tbsp hot water & stir into the batter. Turn the batter into the tin & bake for 45 minutes.
I liked to serve it still warm from the oven with lashings of butter. It is also great toasted, a few days after you’ve made it (if it lasts that long !) and also freezes well.
I first used this recipe years ago when I realized we had visitors coming for tea & I had no eggs in the house ! So it’s also great for people who cannot eat eggs. You can also make ginger muffins with the batter – follow the recipe and simply pour the batter into greased muffin cups and bake for 15 to 20 minutes until done.
The batter is quite runny, but don’t worry it’s supposed to be like this and results in a dense, moist loaf … mmmmmm …..
Gingerbread (from the South African book “Cook and Enjoy It” by S.J.A. de Villiers)
½ cup Sugar
½ cup golden Syrup
½ cup Butter or Margarine
½ cup boiling Water
2 cups cake Flour
2 tsp ground Ginger
2 tsp ground Cinnamon
pinch of salt
1 tsp Bicarbonate of Soda
1 tbsp hot Water
Preheat the oven to Gas Mark 4/180’C/350’F. Line a small greased loaf tin with baking paper or greased brown paper.
Place the sugar in a measuring cup & add the syrup. Place the butter in another measuring cup & add the boiling water. Combine the two mixtures and mix well. Sift together the cake flour, ginger, cinnamon & salt and add to the butter mixture. Mix well. Dissolve the bicarbonate of soda in the 1 tbsp hot water & stir into the batter. Turn the batter into the tin & bake for 45 minutes.
