What’s more holiday themed than gingerbread! Baker Gavin Knox shows us a different way to incorporate gingerbread into a dessert. He shows us how to make some sticky gingerbread glazed with eggnog.
- 10 tbsp Unsalted butter
- 2/3 cup Golden corn syrup
- 2/3 cup Fancy molasses
- 2 tsp Fresh ginger finely grated
- 2 tbsp Ginger marmalade
- 2 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1 whole Tonka bean grated
- 1 tsp Baking soda (dissolved in 2 tbsp water)
- 1 cup Milk room temperature
- 2 eggs room temperature
- 2 1/2 cups All-purpose flour
- 1/4 cup Candied ginger diced (optional)
- Preheat the oven to 350F and line a 12” x 9” x 1.5” deep tray bake tin with baking parchment. Grease the side with baking spray.
- In a saucepan, combine the butter with the sugar, syrup, treacle, fresh and ground gingers, ginger marmalade, cinnamon, cloves and tonka bean. Stir occasionally until smooth, the butter and sugars have melted.
- Take off the heat, and add the milk, eggs and dissolved baking soda in water.
- Add flour to the liquid ingredients and mix until well combined. Fold in the diced crystallized ginger, if using. The batter will very runny and liquid-like.
- Pour it into the prepared tin and bake for 45–50 minutes until risen and firm on top.
- Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into squares, or however you wish to slice it.
- Whilst it cools you can make the glaze.
- Combine the powdered sugar with 2 Tablespoons of eggnog. Stir until fully smooth. If you prefer a thinner glaze add the remaining eggnog in ½ tablespoon increments.
- Glaze the cooled gingerbread to your liking!
MAKE AHEAD TIP:
Make the gingerbread up to 2 weeks ahead, wrap loosely in baking parchment and store in an airtight tin. Cut into squares as required.
FREEZE AHEAD TIP:
Make the gingerbread, wrap in baking parchment and a layer of foil then freeze for up to 3 months. Thaw at room temperature for 3–4 hours and cut into squares.
Join the conversation