Laurie Colwin’S Damp Gingerbread – a delicious recipe with butter, Syrup, flour, salt, baking soda, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 350u00b0 F.
2
Butter a 9-inch round pan (2 inches deep) and line the bottom with parchment paper.
3
In a small saucepan, melt the butter with the Lyle's Golden Syrup.
4
Into a bowl, sift the flour, salt, baking soda, ground ginger, ground cloves, and cinnamon.
5
Pour the syrup and melted butter onto the dry ingredients and mix well.
6
Add the egg and the milk and beat well. The batter will be very liquidy, not to worry.
7
Pour the batter into the prepared pan and bake for about 50 to 55 minutes. The middle should be just set, with the edge pulling away from the pan, and a tester will bring out a few crumbs. Cool the cake in the pan for 10 minutes before turning out.
521
kcal
Calories
30
g
Fat
50
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 9 tablespoons butter, 1 1/2 cups (12 ounces) Lyle's Golden Syrup, 2 cups plus 2 tablespoons flour, 1/2 teaspoon salt, and more.
Yes, Laurie Colwin’S Damp Gingerbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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