Serving Size: 4 to 6

Ingredients

Method

•• 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

the top

• 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.