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Mrs. McVittie's Gingerbread
Prepared in Easy Street: Lillian Byrd Crime Story #4 by Elizabeth Sims

Assemble your ingredients and utensils.
Take a 9x13 in. baking pan and butter it, then line the bottom with parchment paper.
Grease your measuring cup before measuring in the molasses and syrup, and you may put them in the same cup on top of each other.
Preheat oven to 350 F.

1 stick unsalted butter, at room temp
1 cup sugar
2 large eggs, beaten
1 cup milk
1/2 cup light molasses
1/2 cup Lyle's Golden Syrup
2 1/2 cups flour (regular, not cake flour)
1/2 teaspoon baking soda
Dash salt
1 tablespoon powdered ginger
1/2 teaspoon powdered cinnamon
1/4 teaspoon powdered cloves
1/2 teaspoon powdered nutmeg, preferably freshly grated

Cream the butter and sugar in a large mixing bowl together. Put in eggs and stir well. Add milk. Add the molasses and syrup. Stir some more. Sift the dry ingredients in and beat well. Pour the batter into your pan.

Bake for about 30 minutes, or a little more, until the edges of the gingerbread begin to separate from the pan. Cool on a rack. This is good warm or cold.

Everyone likes this gingerbread. Mrs. McVittie serves it with coffee, but you may prefer milk or tea or even brandy.



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