|I use this whenever a recipe calls for Molasses.|
There's also Lyle's Golden Syrup
that I use whenever a recipe calls for Corn Syrup.
|My favorite Springform Pan|
from The Pampered Chef.
Here's my choice for The Best of the Best Gingerbread.
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" Springform Pan, sprayed with a vegetable cooking spray. (my favorite is the Pampered Chef Pan with a Tempered Glass Bottom)
Chopped Candied Ginger for Garnish. (it's baked on top of the batter)
1 C Dark Molasses or British Treacle.
1/2 C Boiling Water
5 TBS Butter
1/2 tsp Salt
2 tsp Ground Ginger
1 tsp Baking Soda
2 C Flour
In a Large Mixing Bowl:
Stir until well combined with a Wooden Spoon.
Stir just until combined, don't over mix.
Continue stirring by hand with a Wooden Spoon.
Spoon the Batter into the Pan.
Top it with the Chopped Candied Ginger.
Bake for 25 - 35 minutes.
The top should spring back when lightly tapped and it should pull away from the pan.
When I made it, 30 minutes was enough.
Peace in the Kitchen!