Gemma Stafford’s Sticky Gingerbread is a warm, comforting dessert that’s perfect for the fall or winter months. With its rich flavor from the molasses and spices, and the soft, sticky texture, this gingerbread is a treat you’ll want to make over and over. Here’s a version inspired by Gemma Stafford’s sticky gingerbread recipe.
Ingredients:
- 1 cup (240g) unsalted butter, melted
- 3/4 cup (180g) dark brown sugar
- 1 cup (240ml) molasses (unsulfured)
- 1/2 cup (120ml) milk
- 2 large eggs
- 2 1/2 cups (315g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Sticky Ginger Syrup:
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60g) dark brown sugar
- 1/4 cup (60ml) molasses
- 2 tablespoons unsalted butter
- 1 teaspoon ground ginger
Instructions:
1. Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch square baking pan or similar size with parchment paper for easy removal.
2. Prepare the Gingerbread Batter:
- In a large mixing bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, mix together the melted butter, dark brown sugar, molasses, and milk until smooth and well combined.
- Add the wet ingredients to the dry ingredients, stirring gently to combine. Then, whisk in the eggs one at a time until the batter is smooth.
3. Bake the Gingerbread:
- Pour the batter into the prepared baking pan, spreading it out evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs. The gingerbread should be set, soft, and slightly sticky in texture.
4. Prepare the Sticky Ginger Syrup:
- While the gingerbread is baking, make the sticky syrup. In a small saucepan, combine the heavy cream, dark brown sugar, molasses, butter, and ginger.
- Heat over medium heat, stirring constantly until the sugar has dissolved and the mixture is smooth. Bring it to a gentle simmer, and let it simmer for 2-3 minutes until it thickens slightly.
5. Serve the Gingerbread:
- Once the gingerbread is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes.
- Slice the gingerbread into squares or bars, and drizzle with the sticky ginger syrup just before serving.
Tips:
- Storage: The gingerbread keeps well for a few days at room temperature, and the sticky syrup adds a rich flavor that will keep it moist. You can store leftovers in an airtight container.
- Make It Ahead: The sticky gingerbread can be made a day ahead and reheated before serving for the best texture.
- Serve with Whipped Cream or Ice Cream: If you want to make it extra special, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Gemma Stafford’s Sticky Gingerbread is indulgent and aromatic, with layers of rich, spicy flavor. The sticky syrup gives it an irresistible gooey texture that’s perfect for a cozy dessert. Would you like any modifications or suggestions for pairing this dessert with a drink?