LIS PARSONS Ingredients
- 1 stick plus 3 tbs. butter
- 3/4 cup dark corn syrup
- 3/4 cup molasses
- 2/3 cup packed soft dark brown sugar
- 2 tsp. finely grated fresh ginger
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1 cup whole milk
- 2 eggs, beaten to mix
- 1 tsp. baking soda, dissolved in 2 tbs. warm water
- 2 cups all-purpose flour
How to make it
1
Preheat oven to 350°F and line cake pan (about 12 by 8 by 2 in.) with aluminum foil or parchment paper (grease foil if using).
2
In saucepan, melt butter over low heat along with syrup, molasses, sugar, fresh and ground gingers, cinnamon, and cloves.
3
Remove from heat, and add milk, eggs, and dissolved baking soda in its water. Batter will be very wet.)
4
Pour into pan and bake 45 to 60 minutes, until bread rises and is firm on top. Do not overbake; it will continue to bake as it cools.
5
Transfer pan to wire rack and let cool before cutting gingerbread into squares. Makes 20 squares.
