Serving Size: 4 to 6
•• Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking
soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl
• Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in
egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup
• Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat
until all separate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over
• Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of
batter (don’t worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top,
about 45 minutes
Serve warm with whipped cream.
Recipe from Pastry Chef Diane Terry formerly of The Beach House in Purdy.
Recipe featured in Bon Appétit Magazine, dated December 2007.