Gingerbread French toast

Yields1 Serving
 225ml dark porter 225ml cup black treacle ½ tsp baking soda 280g plain flour 1 ½ tsp baking powder 2 tbsp ground ginger 1 tsp ground cinnamon ¼ tsp crushed garlic cloves ¼ tsp grated nutmeg pinch of ground cardamom 3 eggs 170g dark brown sugar 200g caster sugar 170ml vegetable oil 1 tbsp icing sugar
1

Preheat the oven to 180C/ 350F/gas mark 4 and grease a loaf tin (use a knob of butter, then dust with a small handful flour and knock out the excess). Add the dark porter and black treacle to a large saucepan and bring to the boil. Once it starts boiling, remove the pan from the heat. Stir baking soda into the mixture, then put it aside and cool to room temperature. 

2

In a large mixing bowl, sift together plain flour and baking powder. Then add the ground ginger, ground cinnamon, ground cloves, nutmeg and cardamom. Crack 3 large eggs in a separate bowl and add the brown sugar and caster sugar. Whisk the eggs and sugars together until the mixture is light and fluffy. Then beat in oil, and add the porter and treacle mixture

3

Combine the egg mixture into the mixing bowl containing the flour, baking powder and spices. Whip all the components together until you achieve a golden brown batter. Pour the batter into your greased loaf tin and knock the pan forcefully on a counter to take out any air bubbles. Bake in the middle of the oven for approximately 40 minutes, or until the cake is cooked through.

4

Once cooled, slice the cake and dust evenly with icing sugar and ground cinnamon. Grill or pan-fry the slices until crispy, and cut into soldiers. 

5

Serve with coffee, or as a whole piece with poached pears. It can also be enjoyed on its own with a big dollop of clotted cream.

CategoryCuisine

Ingredients

 225ml dark porter 225ml cup black treacle ½ tsp baking soda 280g plain flour 1 ½ tsp baking powder 2 tbsp ground ginger 1 tsp ground cinnamon ¼ tsp crushed garlic cloves ¼ tsp grated nutmeg pinch of ground cardamom 3 eggs 170g dark brown sugar 200g caster sugar 170ml vegetable oil 1 tbsp icing sugar

Directions

1

Preheat the oven to 180C/ 350F/gas mark 4 and grease a loaf tin (use a knob of butter, then dust with a small handful flour and knock out the excess). Add the dark porter and black treacle to a large saucepan and bring to the boil. Once it starts boiling, remove the pan from the heat. Stir baking soda into the mixture, then put it aside and cool to room temperature. 

2

In a large mixing bowl, sift together plain flour and baking powder. Then add the ground ginger, ground cinnamon, ground cloves, nutmeg and cardamom. Crack 3 large eggs in a separate bowl and add the brown sugar and caster sugar. Whisk the eggs and sugars together until the mixture is light and fluffy. Then beat in oil, and add the porter and treacle mixture

3

Combine the egg mixture into the mixing bowl containing the flour, baking powder and spices. Whip all the components together until you achieve a golden brown batter. Pour the batter into your greased loaf tin and knock the pan forcefully on a counter to take out any air bubbles. Bake in the middle of the oven for approximately 40 minutes, or until the cake is cooked through.

4

Once cooled, slice the cake and dust evenly with icing sugar and ground cinnamon. Grill or pan-fry the slices until crispy, and cut into soldiers. 

5

Serve with coffee, or as a whole piece with poached pears. It can also be enjoyed on its own with a big dollop of clotted cream.


Gingerbread French toast