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Classic Gingerbread with Spiced Creme Anglaise

 

Spiced creme anglaise adds the creaminess, moist and richness to the ginge bread, it is a brilliant way to serve ginger bread.
12

Yield

12

servings

Prep

25

min

Cook

38

min

Ready

3

hrs

Trans-fat Free
 

Ingredients

1 stick butter, unsalted
1 cup turbinado sugar
*
3 large eggs
2 cups all-purpose flour
2 teaspoons ginger
ground
1 ½ teaspoons baking soda
1 teaspoon cinnamon
ground
½ teaspoon salt
½ teaspoon cloves, ground
¼ teaspoon nutmeg
freshly grated
*
1 cup molasses
1 cup beer
dark
Spiced creme anglaise, recipe follows
1 x powdered sugar
for dusting
*

Directions

Preheat the oven to 350℉ (180℃).

Coat a 13 by 9-inch cake pan with cooking spray or grease with butter, then line with parchment paper.

Coat the parchment paper with cooking spray or grease with butter and set aside.

In a large bowl with an electric mixer, cream together the butter and sugar.

Beat in the eggs 1 at a time until well blended and smooth.

In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg.

In another bowl, stir together the molasses and beer until dissolve.

Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.

Transfer into the prepared pan and bake until puffed and set, 35 to 38 minutes.

Remove from the oven and allow to cool in the pan on a wire rack.

Place the Creme Anglaise by using spoon onto the centre of 12 dessert plates.

Cut the gingerbread into 12 equal portions and set on plates.

Sprinkle powdered sugar on top.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 25133% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 197mg 8%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 0%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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