Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.
INGREDIENTS
Yield: 8 to 10 servings
2cups/8 ounces/266 grams fresh or frozen cranberries
1cup/200 grams granulated sugar
1stick/4 ounces/113 grams unsalted butter
⅔cup/133 grams dark brown sugar
½cup/120 milliliters whole milk
½cup/120 milliliters maple syrup
¼cup/60 milliliters molasses
1½cups/185 grams all-purpose flour
1tablespoon/5 grams ground ginger
½teaspoon/1 gram ground cinnamon
½teaspoon/3 grams baking powder
½teaspoon/3 grams kosher salt
¼teaspoon/1 gram baking soda
¼teaspoon black pepper
2large eggs, lightly beaten
1tablespoon/14 grams grated fresh ginger (from 1-inch piece)
PREPARATION
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