Oh. My. Gingerbread. This is a whole ‘nother thing from the usual gingerbread, which, let’s face in, in unskilled hands can go boring. But this, this takes you somewhere new. Just the thing you’re looking for in the midst of comfort food season. Hits the spot in a richly satisfying but not intrusive way. Warm and moist, but not too heavy or sweet, with a whiff of citrus and spice that makes it good for you. Why do I suddenly feel as if I’m writing about sex?
It is also good in the morning.
The cake, I mean. Of course.
Thank you Chef Stephanie Valentine for yet another ridiculously good recipe, this one adapted from Saveur magazine.
Gingerbread Sticky Pudding Cake
2014-02-05 23:07:41
Serves: 8
A rich, moist, spicy, lemony gingerbread cake containing half the flour of regular gingerbread. Better made a day or two ahead, so the syrupy glaze can seep in.
Ingredients
- 10 tablespoons butter, divided, plus more for pan
- 1 ⅓ cup Lyle’s golden syrup (or dark Karo syrup, or honey)
- ¼ cup brown sugar
- 1 ½ tablespoons marmalade
- ⅔ cup milk
- 2 eggs
- 1 cup + 2 tablespoons whole wheat pastry flour (or cake flour, or sifted whole wheat flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 tablespoons sugar
- 2 tablespoons lemon juice
- Whipped cream for serving
Instructions
- Preheat oven to 325 degrees.
- Butter and flour a 10-round pan and line with parchment or wax paper.
- Brown butter in a small saucepan, add syrup, brown sugar and marmalade. Whisk together until the sugar is dissolved.
- Let cool 15 minutes then whisk in the milk, then the eggs.
- Combine flour, baking soda, baking powder, and spices together in a large bowl. Stir in syrup mixture and whisk just to combine. Pour into pan and bake 50 minutes.
- While the cake is baking, in a small saucepan bring the 3 tablespoons of sugar, 2 tablespoons of butter, and lemon juice to a simmer, stirring to combine and dissolve the sugar.
- Remove cake from oven and cool 5 minutes. Carefully turn out of pan and brush with syrup, then turn over and brush top with syrup. Wrap in plastic until serving. Keeps up to 4 days.
- Serve with whipped cream.
Notes
- About the ingredients, namely Lyle's Golden Syrup and Whole Wheat Pastry Flour, neither of which they have at the Piggly Wiggly in Tarboro: Go with honey or dark Karo syrup for the former, and finely sifted whole wheat flour or regular cake flour for the latter. --FS
Adapted from Adapted from Saveur magazine
Adapted from Adapted from Saveur magazine
Frances Schultz https://www.francesschultz.com/
Yuuummmm. Thanks, Frances!
xxxx Happy
Love gingerbread. Will you make this for me?
Can’t wait to see you this weekend!
xo
Sherrie
Hi Francis
This sounds wonderful ! It reminds me
Of a sticky pudding I had in Scotland .
I cannot wait to try this for my next dinner
party. And yummy for breakfast too !!
Thanks so much
Hearts love
Joanie
OK thanks for the great dessert idea for duck gumbo supper on sunday night! Will give it a whirl, girl…
Yes Frances. I am coming WITH Sherry to get me some too. ooh la la! Love this blog! Great photos!!!! Love YOU!
Divine! I love gingerbread and lemon! Thank you!
I have always wanted to try this, thanks for the recipe!
Not helping with New Year’s Resolutions, but…dang, looks delicious!
Frances,
Will make the Gingerbread Pudding today. Have handmade lemon marmalade on hand…another way to use. Sent to a friend who is British and she said reminds her so of Lake Country dessert puddings.
so many thanks
xo, Lynn
Way beyond gingerbread, just sensational!
Lynn
Oh wow, an actual tester and taster! Thank you Ms Lynn! So glad you liked it.
Love this treatment of longtime favorite Super sticky Super Stephanie Super you for sharing