Drinks & Beveragesbiggerbolderbaking4.7
Gemma's Sticky Gingerbread Recipe
Warm, spiced, and above all else, sticky, my Sticky Gingerbread recipe reminds me of growing up in Ireland with a cup of tea.
👥 2 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- pot
- whisk
- stove
- microwave
📝 Preparation Steps
1
Preheat the oven to 300°F (150°C). Grease and line two 9x5” loaf pans.
2
In a large pot, gently heat the butter, sugar, and molasses until melted. Set aside to cool down.
3
Once cooled, beat the eggs together before whisking into the molasses mix. .
(8oz/225g) light brown sugar1 cuplarge eggs (room temperature )2(15oz/425g) all-purpose flour3 cups
4
Sift the flour, spices, and salt over the molasses mix and whisk in until just combined.
5
Warm the milk in the microwave or in a pot on the stove. Whisk the bicarbonate (baking soda) into the milk. You will see it bubble and activate.
(8oz/225g) light brown sugar1 cup(15oz/425g) all-purpose flour3 cupsbaking soda2 teaspoons
6
Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok. Pour the batter into your prepared pans.
7
Bake at 300°F (150°C) for ⏱️ 45 minutes. Then cover the pans with aluminum foil and continue baking for a further ⏱️ 15 minutes. This step is very important as it creates a lovely sticky, moist gingerbread.
8
Once the hour is up take them out of the oven, leaving the foil on until they are completed cold to get a moist, sticky top. Enjoy as-is or with butter. Store at room temperature for up to 3 days. P.S the flavor just gets better as it sits.
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