RICH AND STICKY GINGERBREAD WITH MARMALADE
Categories Bread Egg Ginger Dessert Bake Christmas Raisin Molasses Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18 pieces
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.
- Sift flour and ground ginger into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in molasses. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time. Beat in marmalade, then raisins, and crystallized ginger. Transfer to prepared baking pan.
- Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)
- Cut cake into 9 squares. Cut each square in half, making eighteen 1 1/2x3-inch pieces.
BLACK STICKY GINGERBREAD
Steps:
- Preheat the oven to 325. Lightly grease a 9 x 9 x 2-inch baking pan and line the bottom with a piece of parchment paper that has been cut to hang over two opposite edges by a couple of inches. This overhang will make removing the cake from the pan clean and simple.
- Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat. Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool.
- Meanwhile, sift together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves, and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, beating well after each addition. Add the milk and stir to combine. Fold the dry ingredients into the batter in four additions, using big, long strokes. Don't be concerned if you can't get all the lumps out--settle for most of them! Stir in the grated ginger.
- Pour the batter into the prepared pan and bake in the center of the oven for 1 1/4 to 1 1/2 hours, or until the top of the cake springs back when touched and a cake tester inserted into the center comes out clean. Allow to cool for 15 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack before cutting. Well-wrapped in plastic, this gingerbread actually improves with age. If stored at room temperature, it will have a sponge-cakey texture and will keep for about 4 days. Refrigerated, it becomes stickier, denser, and wonderfully chewy and will last at least a week. Allow the cake to return to room temperature before serving. This cake is fabulous warm, and the only adornment it needs is mounds of softly whipped cream.
STICKY MARMALADE PUDDING
An indulgent, super-sticky pudding that deserves lashings of custard...
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 2h15m
Number Of Ingredients 12
Steps:
- Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.
- Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.
- Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.
- Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.
- Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.
- remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.
Nutrition Facts : Calories 487 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium
MARMALADE GINGERBREAD
Make and share this Marmalade Gingerbread recipe from Food.com.
Provided by Elly in Canada
Categories Breads
Time 55m
Yield 1 8" cake, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, mix together first 7 ingredients, set aside.
- In another bowl, cream butter, blend in sugar, egg, marmalade and molasses.
- Add flour mixture to creamed mixture, stir to combine.
- Stir in boiling water, batter will be smooth.
- Pour batter into a 8" square cake pan which has been lined with greased parchment paper.
- Bake in 325F degree oven for 45-50 minutes.
- Best served warm.
- I have served this as a dessert topped with whipped cream! Yummy!
Nutrition Facts : Calories 344.8, Fat 8.9, SaturatedFat 5.2, Cholesterol 55.6, Sodium 448.3, Carbohydrate 63.3, Fiber 1.1, Sugar 32.6, Protein 4.4
STICKY ORANGE MARMALADE CHICKEN WINGS
Chicken wings are mixed with a sweet and spicy orange marmalade sauce and baked in the oven to perfection.
Provided by Bibi
Categories Chicken Appetizers
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven and another oven rack about 6 inches from the heat source. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
- Blot chicken wing pieces with a paper towel and place in a gallon-sized resealable bag.
- Combine orange marmalade, five-spice powder, sesame oil, avocado oil, ginger, sambal oelek, garlic, salt, and white pepper in a blender; blend until smooth. Add marinade to chicken wings in the bag, squeeze out all the air, and seal. Squish chicken wings around in the sealed bag until well coated with marinade.
- Place coated chicken wings in a single layer on the prepared sheet pan.
- Bake in the preheated oven on the center rack for 30 minutes. Flip and bake an additional 30 minutes. Remove from the oven.
- Preheat the oven's broiler. Broil chicken wings until they sizzle and turn a deep brown color, watching carefully so they don't burn, 3 to 5 minutes. Remove from the oven. Sprinkle with chives and sesame seeds.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 33.7 g, Cholesterol 44.8 mg, Fat 18.6 g, Fiber 1.8 g, Protein 12.3 g, SaturatedFat 4.2 g, Sodium 797.7 mg, Sugar 20.1 g
STICKY GINGERBREAD WITH MARMALADE
I love gingerbread and I love this recipe though I leave the raisins out. I like slicing off a hunk of this to have with a mug of tea on my commute to work in the mornings. From Fine Cooking.
Provided by HappyMommy1422
Categories Quick Breads
Time 1h
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Butter and flour a 9x9x2-inch metal baking pan.
- Line bottome with parchment paper.
- Sift flour and ginger into a medium bowl.
- Using an electric mixer, beat butter in a large bowl until fluffy.
- Beat in molasses.
- Beat in flour mixture in 3 additions, alternately with eggs, one at a time.
- Beat in marmalade, then raisins and crystallized ginger.
- Transfer to baking pan.
- Bake cake until tester (toothpick) inserted in center comes out clean, about 38 minutes, depending on oven temperature.
- Cook cake completely in pan on rack.
Nutrition Facts : Calories 186.8, Fat 5.8, SaturatedFat 3.4, Cholesterol 34.2, Sodium 170.7, Carbohydrate 33.1, Fiber 0.6, Sugar 20, Protein 2.1
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- Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.
- Sift flour and ground ginger into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in molasses. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time. Beat in marmalade, then raisins, and crystallized ginger. Transfer to prepared baking pan.
- Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)
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