Thursday, 19 September 2013

Gingerbread

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Gingerbread, which is a sponge flavoured with ginger and treacle. The treacle is what makes it wonderful and dark brown. A piece of this will make a warm and comforting treat along with a cup of tea on a windy autumn afternoon.


A Simple List of Ingredients:

1. Butter
2. Dark Brown Sugar
3. Black Treacle
4. Plain Flour
5. Ground Ginger
6. Ground Cinnamon
7. Eggs
8. Stem Ginger in Syrup
9. Milk
10. Bicarbonate of Soda

Bismillah, let's bake!

Preheat the oven to Gas Mark 3.


Grease and line a square tin with baking paper. You can use another shaped tin too.



Place eight ounces butter into a saucepan.



Add eight ounces dark brown sugar.



Next, take black treacle.



Add four tablespoons black treacle. Be careful, as it's very sticky!



Place the pan onto the heat, and heat until smooth. Make sure to stir constantly. Remove from heat and cool slightly.



Sift twelve ounces plain flour into a large mixing bowl.



Sift in five teaspoons ground ginger.



Sift in two teaspoons ground cinnamon.



Mix well.



Crack two eggs into a separate bowl.



Beat the eggs with a fork.



Add to the dry ingredients.



Next, take a jar of stem ginger in syrup.



We will need three pieces of stem ginger.



Roughly chop the ginger. You can leave this out but it does add an extra ginger flavour to the gingerbread.



Add the chopped ginger to the bowl.



Stir well.



Pour in the treacle mixture.



Mix well.



Warm 1/2 pint milk in a saucepan, and add two teaspoons bicarbonate of soda to it. Mix well.



Pour the milk mixture into the mixing bowl.



Stir gently until fully combined.



Pour the mixture into the prepared tin.



 Wrap the bottom of the tin with foil in case anything spills because the mixture is quite runny.



Bake for about one hour at Gas Mark 3.



Bake until well risen and springy to touch.



Leave to cool in the tin for a few minutes ..



.. and then slice.



Allow to cool, and then serve. Store in an airtight container for 2-3 days - the flavour of this gingerbread improves the longer you keep it.

Wasalaam!

6 comments

  1. Salam alaykum! Your recipes are great, i tried the pilau yday :)

    How comes you are doing the cooking for your family? I'm in a similar situation too, my mom just got a job abroad :)

    speak to u soon inshallah x

    ReplyDelete
    Replies
    1. Assalamu alaikum! Thanks for the lovely comments .. I'm glad you are enjoying my recipes!

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  2. Assalaamu Alaikum, JazakAllaah khair for the recipe, i have made it twice and Alhamdulilah everyone has loved it. The second time I made I served it with custard, that turned out good too MashaAllaah.

    Just wanted to know, what size tin are you using? and also, I have poured this mixture into cupcake cases to make gingerbread cupcakes would it be ok??

    Hope to hear from you soon InshaAllaah

    P.s. why are your measurements in ounces?? please put in grams (if possible)

    ReplyDelete
    Replies
    1. Assalamu alaikum! I'm glad that you enjoyed and liked this recipe - it's one of my mum's favourites! Serving it with custard sounds delicious!
      The tin in this recipe was 8 or 9 inches as far as I remember, but any deep square oven dish will do. And, making the mixture into cupcakes sounds amazing! Try topping it with the salted caramel buttercream from my vanilla cupcakes recipe which you can find at http://thismuslimgirlbakes.blogspot.co.uk/2013/09/vanilla-cupcakes-with-salted-caramel.html
      My measurements are in ounces because that is what I weigh my ingredients in - Inshallah I will try my best to convert them to grams!
      Keep me in your prayers inshallah!

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  3. Assalaamu alaykum, this cake looks so tempting and I really like the taste of ginger, alhumdulillah. I am supposed to cut back on sugar - can you advise (and maybe test for us) how we can use less sugar/treacle or a substitute in this recipe?

    ReplyDelete
    Replies
    1. Wasalaam! I will try my best, Insha Allah! :)

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