Soft Molasses Gingerbread

Molasses and butter brought to the boil, then hit with bicarbonate of soda so the whole lot foams up — that reaction is what makes this gingerbread so light. It bakes in about fifteen minutes.

Time: 30 min · Dessert

Ingredients

• molasses — 240 ml
• butter — 75 g
• baking soda — 1.75 tsp
• buttermilk — 120 ml
• egg — 1 pc
• all-purpose flour — 250 g
• ground ginger — 2 tsp
• salt — 0.5 tsp

Instructions

1. Heat the oven to 190°C (375°F) and butter a small tin or muffin tray.
2. Put the butter and molasses in a saucepan and bring them to the boil.
3. Take the pan off the heat, add the baking soda and beat hard — the mixture will foam up dramatically.
4. Stir in the buttermilk and the beaten egg.
5. Sift the flour, ginger and salt together and fold them through to a smooth batter.
6. Fill the tins two-thirds full and bake for about 15 minutes, until springy to the touch.

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