This recipe is from Crumb, Tandoh’s first cookbook. The porter makes the cake. You will want an eight inch springform cake pan.
Preheat the oven to 350˚.
- 4 Tablespoons unsalted butter plus butter for greasing the springform
- 3 oz treacle or molasses
- 4 Tablespoons soft brown sugar
- about 2 in peeled and grated gingerroot or a heaped Tablespoon jarred minced ginger
- about 3½ oz porter
- a large beaten egg
- 4 oz flour by weight
- 2 teaspoons ground ginger
- heaped ½ teaspoon baking soda
- ¼ teaspoon salt
- Grease the spingform.
- Melt the butter, treacle and sugar in a small heavy pot over low heat Stir the fresh ginger and porter into the mix.
- Remove the mixture from the heat and quickly whisk in the egg.
- Combine the flour, ground ginger and baking soda in a big bowl, then slowly whisk the cooked mixture into the bowl until the batter is smooth.
- Pour the batter into the springform--it will be quite wet--and bake the gingerbread until, as Tandoh says, “the top is springy and a knife inserted into the middle comes out clean, usually in about 25 minutes.
-You could substitute stout for porter but the porter is better. Fuller’s London porter is the benchmark: In the United States, porters from Foolproof, Mayflower and Stoneface represent good examples. In no case would we recommend the otherwise outstanding oyster stout from Twenty-First Brewing for gingerbread.