During the spring and summer months, I’m especially partial to the strawberry-basil simple syrup found in my strawberry-basil Tom Collins and strawberry-basil limoncello martini, but when the fall and winter hit, we need something warmer with plenty of spice. My pumpkin spice simple syrup, brown sugar-chai simple syrup and spiced cranberry simple syrup are delicious options, and now we’re adding this homemade gingerbread syrup to the list.

Gingerbread Simple Syrup - Burrata and Bubbles Gingerbread Simple Syrup - Burrata and Bubbles

I'm sure you can omit the molasses if you don't have it or prefer not to buy it. Your syrup will be a bit thinner and the flavor will be a bit different. This is a lovely rich flavoured recipe for Ginger Cake and here are a few notes about the ingredients. Some recipes add a dash of Cinnamon, but I've omitted it from this recipe. But if you like ground Cinnamon replace half a tablespoon of the ground Ginger with 2 teaspoons of Ground Cinnamon.Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect). Make a well in the centre of the dry ingredients and add in the beaten eggs. Begin to stir the eggs, allowing the flour to draw in gently from the sides and incorporate into the eggs as you stir. Going in too heavy at this stage will create floury lumps. Turn the heat off and let the syrup cool down slightly before pouring into a jar or container with a lid. Let cool down to room temperature and store in the fridge.

Sticky stem gingerbread cake recipe - BBC Food Sticky stem gingerbread cake recipe - BBC Food

Feel free to change up the spice ratios if you like. You can also add a bit of ground cloves, allspice, or cardamom if you like those spices. To test if the cake is done, insert a cake skewer into the centre of the cake, it should come out clean. If needed return to the oven for a few more minutes and test again. Peel the ginger (using a spoon is easiest). In a small saucepan over medium low heat, toast the cinnamon and allspice for 2 minutes until fragrant, stirring occasionally. Although our flour already has some raising power, as this cake batter has a lot of liquid we give it a little extra help with some baking powder too. Hi Ray. Everyone's taste is different. In the main post, I do mention toning it down if you feel it's too much. I'll update the recipe card to reflect this.

Flour - Self Raising flour, containing a raising agent, is used in this recipe. If you plan on using plain flour UK (all purpose flour USA) you will need to add 2 x teaspoons of Bicarbonate of Soda.

Granny’s gingerbread recipe - BBC Food Granny’s gingerbread recipe - BBC Food

Once the mixture comes to a boil, we give it another good stir until the sugar is fully dissolved, and then we turn off the heat, add our vanilla extract and allow the syrup to steep. This gives the ginger plenty of time to infuse its warm flavor. I recommend steeping for at least 15 minutes, though you can even let it sit for up to an hour. Put the butter, sugar, treacle and golden syrup into a medium sized pan to dissolve over a low heat. Occasionally giving it a gentle stir. Take off the heat and gently stir in the milk and leave to one side to cool. Sugar - Soft Dark Brown Sugar helps impart wonderful dark toffee flavours adding colour to the sponge. The nearest substitute is soft brown sugar. But the end result will be a lighter coloured Ginger cake. Fresh orange zest: With all the rich flavors and warm spice, the fresh zest adds a welcomed brightness. As with most cake, self-raising flour is required. But if you only have plain to hand, fear not! You can use a plain flour with the addition of some extra-extra baking powder.Similar to treacle, golden syrup will give your Gingerbread Loaf a warming flavour but also an undeniable punch of extra sweetness. Brown Sugar - Sugar combined with water and heat makes simple syrup - brown sugar is the base of our coffee syrup. Hi, I’m Jacqueline Piper and I’m all about the homemade because I love to make things. I've been blogging for 10 years. From 15 minute meals for your weeknight dinner to more effort for special dinners and desserts on the weekend, I’ll show you how to cook from scratch. We’ll do healthy and we’ll do delicious, everything from kale to chocolate with beautiful, fresh ingredients. Search my recipes for your cravings, because we can make it! To keep our holiday simple syrup fresh, we want to store it in an airtight container in the refrigerator. As mentioned above, homemade simple syrup lasts for weeks. The sugar acts as a preservative, but this only holds true if stored properly, so make sure you keep it fresh in the refrigerator. Perfect Pairing Dissolve the butter, sugar, treacle and golden syrup in a medium sized pan over a medium heat. Occasionally giving it a gentle stir. Take off the heat and gently stir in the milk and leave to one side to cool.

Gingerbread syrup recipe | BBC Good Food

Absolutely. Making homemade simple syrup is well-worth the effort because it’s easy and lasts for several weeks. All we have to do is whip up a batch, and we have our gingerbread syrup well before serving, which makes entertaining a breeze. Considering how busy this time of year is, I appreciate anything I can prepare ahead of time. Uses for Simple Syrup Delicious!!! I made the triple batch. Then used the spices again to see if I could “squeeze” out another batch. No problem! So, I tried it a third time!!! All three batches had the same great flavor. Now, I am ready for the whole holiday season! Pre Heat the oven to 170°C (Fan Assisted). Grease and line the base and sides of a 30cm x 20cm baking tin with baking parchment.

Great recipe, easy to follow. Swapped out the Ginger spice for Dutch spices Speculaas, which made from pepper, cinnamon, ginger, cloves, cardamom and nutmeg.