This recipe is from a Julie Le Clerc book Favourite Cakes. I got this book from the library last year some time. I took note of a couple of recipes I wanted to try and I finally got around to trying one of them.
This is Julie’s Double Ginger Gingerbread.
I made a few changes to the recipe, but not much.
Instead of grated fresh ginger I used chopped up uncrystallised ginger. I had some left over from the Christmas cake I baked last weekend.
I also ran out of Treacle, I had 1/3 cup of ½ cup so topped it up with Golden Syrup, and lastly I swapped the brown sugar for muscovado sugar. And rather than bake in 3 small loaf pans (1 ¼ cup capacity) I used my mini loaf tin. I was expecting to get only 6 loaves. The little tins were ½ cup in capacity (with a few mm from the top) and given the recipe would make 3 times 1 ¼ cups I worked out 6 loaves. But I got 8. Bonus.
This is a really easy recipe to make. I love recipes that don’t require a cake mixer, not that I mind my Kitchen Aid (I’ve had it almost 12 months now!) but I love the simplicity of baking where it’s all down to hand, it just seems less fussy, more honest, more homely. Talking of not needing a mixer, I think that’s why I like the mud cake recipes. The recipes only need a pot and a large bowl. Easy peasy.
The recipe also have a Honey Yoghurt Cream which I made. I tried to convince Mr Fussy that it would be fine (he doesn’t like the taste of yoghurt) but a small sample from the spatula and he turned up his nose and requested his be served sans the cream.
Double Ginger Gingerbread by Julie Le Clerc
Ingredients (for 3 small loaves)
- ½ cup grapeseed or sunflower oil
- ½ cup treacle
- ½ cup firmly packed soft brown sugar
- ½ cup water
- 1 tsp baking soda
- 2 tsp grated fresh ginger
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 ½ cups plain flour
- 1 egg, lightly beaten
- Heat the oven to 180 deg Celsius.
- Grease the loaf pans and line with baking paper.
- To a large pot add the oil, treacle, sugar and water. Bring the ingredients to a boil stirring continuously. You need the sugar to dissolve. Once the sugar has dissolved remove the pan from the heat.
- Add to the pan the baking soda and spices and grated ginger.
- Leave the mix until it has cooled slightly.
- Use a whisk to gradually incorporate the flour to the slightly cooled mixture. Once the flour is fully incorporated add the lightly beaten egg. Mix only until the egg is incorporated.
- Pour the mixture into the prepared loaf pans.
- Bake for 45 minutes or until a toothpick comes out clean.
- Leave the loaves in the pan until cool then store them in an airtight container.
- The loaves will last up to a week and will freeze well.
Honey Yoghurt Cream
- 1/3 cup cream, lightly whipped
- ½ cup thick Greek-style yoghurt
- 2 tbsp honey
- Whisk the cream then add the yoghurt and honey and lightly whisk to combine.
- Chill the cream mixture until ready to serve.
Mr Fussy and I shared the one in the photos. He had the half not spoiled by the yoghurt.
Despite the colour of the loaves making it seem like they’re chocolate (as Mum first thought), it’s just the treacle that gives it that intense colour. These loaves have a very definite ginger flavour. And the little chunks of uncrystallised ginger offered a lovely hit of intensity. I’d definitely recommend adding the uncrystallised ginger. That would make it a Triple Ginger Gingerbread, assuming you added the ginger bits to the original recipe. Go one, do it, dare you .