2 cups all-purpose flour
¹/₂tsp baking soda
Pinch of salt
1 Tbsp ground ginger
1 tsp ground cinnamon
1 tsp pumpkin-pie spice
1 stick (1/2 cup) unsalted butter, diced
¹/₃ cup dark molasses
¹/₃cup golden syrup or light corn syrup
¹/₂cup light or dark brown sugar
1 cup milk
¹/₄ cup The Ginger People Stem Ginger in Syrup, drained and grated (order on Candied Ginger Sweets & Ingredients page)
1 egg, beaten

Stem Ginger Gingerbread

To get the seductive, highly scented stickiness of proper gingerbread, this recipe must be baked at least one day in advance and then wrapped in waxed paper and then foil before being eaten. Serve gingerbread with vanilla ice cream or whipped cream. Top with minced pieces of stem ginger. A lovely holiday sweet.

Grease a 10x4x3-inch loaf tin and line the bottom with parchment paper. Preheat the oven to 350°F. Sift the flour, baking soda, and all the dry spices into a large mixing bowl. Add the diced butter and rub in with your fingers until the mixture resembles fine crumbs. In a small saucepan, melt molasses and golden or corn syrup, then leave to cool to room temperature. Meanwhile, in another pan, dissolve the sugar in the milk over low heat, stirring occasionally. Add the ginger to the flour mixture, then whisk or beat the milk mixture into the flour mixture; next, whisk in the molasses mixture followed by the egg. When thoroughly blended, the mixture should be a thin batter. Pour the batter into the prepared pan and bake for 1-1 ¹/₄ hours or until a skewer or toothpick inserted into the center comes out clean. Start checking after 45 minutes. The mixture is very runny before it is ready, so don't panic. The gingerbread will rise during baking and then fall and shrink slightly as it cools. Leave to cool completely in the pan, then turn out and wrap first in wax paper and then foil. Keep for a day before slicing.

Recipe compliments of our friend, Grace Reade. Thanks, Grace.

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