Happy Rainy Day
Gingerbread on a cold, rainy day. There is nothing simpler or better. We whipped a little cream to go on top.
My favorite recipe is this one that Laurie Colwin (More Home Cooking, p 69-70) borrowed from Delia Smith:
Damp Gingerbread
Preheat oven to 350F. Butter a 9 x 2-inch round cake pan and line the bottom with parchment.
Melt 9 TBS unsalted butter with 12 oz. Lyle's Golden Syrup (I actually use Steen's Cane Syrup, which is darker and more robust).
Sift 2 c + 2 TBS flour, 1/2 tsp salt, 1-3/4 tsp baking soda, 1 TBS ground ginger, 1/2 tsp ground cloves, and 1/4 tsp cinnamon into a large bowl.
Pour the syrup and butter mixture into the dry ingredients and mix well.
Add 1 beaten egg and 1 c milk. Beat well. The batter is "wet," so don't be alarmed about the liquidity.
Pour batter into cake pan and put in the middle of your 350F oven for 50-55 oven, until the middle of the cake is just set and the edge begins to pull away from the side of the pan. Cool gingerbread for 10 min before turning out.
Even non-bakers can make this with ease!
