Sticky Gingerbread

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

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[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]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). [/step-item]

[step-item number=”2″ image_url=”” title=”” ]In saucepan, melt butter over low heat along with syrup, molasses, sugar, fresh and ground gingers, cinnamon, and cloves. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Remove from heat, and add milk, eggs, and dissolved baking soda in its water. Batter will be very wet.) [/step-item]

[step-item number=”4″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]Transfer pan to wire rack and let cool before cutting gingerbread into squares. Makes 20 squares.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest