Tag Archives: molasses

Gingerbread Ice Cream

Its the weekend and sometimes you just need a little cake and ice cream.  In this case together…in one dessert.  My gingerbread ice cream recipe uses leftover Hot Water Gingerbread cake (though you could use store bought gingersnaps if you were in a pinch) to make a delicious frozen custard.  Best of all, you don’t need to have an ice cream maker to do this recipe.

If you’d like to make this recipe, check it out on my recipe blog by clicking HERE.

Enjoy!

ice cream 5gingerbread ice cream 2.1

Nova Scotian Hot Water Gingerbread

rain gearAfter three weeks in the 30-odd degree sunshine of Guatemala and Belize, I have returned to an England which might not be unfamiliar to the Bronte sisters. Its late May, but there has been snow in some parts of the country. In London its 9 degrees Celsius and its raining; its been this way – more or less – over the last fortnight.

The good news about the cold, rainy weather – the only good news about the cold, rainy weather – is that I have an excuse to wear my new wellies A LOT and I get to eat porridge for breakfast every morning. (By now I would normally have switched to a bircher muesli for the summer) The café in my building makes excellent porridge. I know, I could make it myself at home for pennies – but for £2.50 I get a pot of porridge, a skinny cappuccino and a chat with Alvin, fellow foodie and café manager.

I had been desperately hoping to host a BBQ this coming long weekend. In anticipation of that, I had a builder come round last Saturday to construct a wooden deck in the back garden and I employed my husband to put together the John Lewis BBQ we were given as a wedding present last autumn. The rattan outdoor sofa set with matching coffee table has been artfully arranged on the deck and I’ve attempted to give the place that smack of Pottery Barn style with conch shells, pillar candles in glass hurricane vases and throw cushions…none of which have any business being outside in cold, wet English gloom. And as its now looking less and less like BBQ weather, I may be trading in prawn kebabs and sunscreen for central heating and comfort food. In fact, I might make some gingerbread.

This is old fashioned Nova Scotian gingerbread. I’m fairly sure it came off the back of a packet of something or other sometime back in the 1950’s because my best friend Sarah’s grandmother’s recipe is exactly the same as my own grandmother’s recipe.

Hot Water Gingerbread

  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1 egg
  • 1/2 cup brown sugar
  • 1/2 cup Crosby’s fancy molasses (Brits – you’ll need to use a blend of golden syrup & dark treacle here)
  • 1/2 cup hot water (near boiling)
  • 6-8 Tablespoons melted butter

1. Mix dry ingredients.

2. Beat egg and add molasses, sugar and hot water.

3. Combine the dry and wet ingredients.

4. Add butter

5. Pour in 8 by 8 inch square cake tin.

6. Bake 350 for 45 minutes.

Sarah’s Mom says that this recipe doubles really well (their family is much bigger than mine). Also the old, dark metal tin which used to belong to Sarah’s Nana has gone missing, so if you see it, please send it back to her.

A Sunday Lunch in December

I find more and more now that I create meals which are blended components of Candian Maritime cuisine and other North American classics with the new recipes which I’ve learned since moving to London.  The comforts of my own childhood blended with the culinary memories of my boyfriend from his Sussex youth and boarding school.

As we speak, in the oven I have a sausage stuffed turkey roulade baking (an experiment, inspired by Gordon Ramsay’s method of cooking the Christmas Turkey), which will be accompanied by baked sweet potatoes and jalapeno cornbread.  And perhaps a little cranberry sauce on the side.  I used to make this same jalapeno cornbread in huge sheet trays when I worked at a fine dining restaurant in Canada, but now I only make a small batch in an 8″ pan – enough for the two of us.  (If I hadn’t put jalapenos in the recipe, I’d be sneaking a warm slice with butter and Crosby’s molasses.)

This will be our Sunday Lunch today – a rather late Sunday lunch I’m afraid – which we will enjoy with a glass of Chat-en-Oeuf and perhaps afterwards a bowl of my boyfrirend’s excellent apple crumble.