Is there any tips to make gingerbread/gingercake really sticky?!
Answers:
Gingerbread/ginger cake is traditionally a "cut and come again" cake!. These were baked one day and kept for a week or two so visitors and guests could be offered a slice (or two)!. They were "designed" to mellow with time!. This naturally horrifies the Health and Safety Mafia who tell us that everything needs freezing or keeping in the fridge and we will turn into little green men if we eat anything over a day old! LOL!!
SERIOUSLY!.!.!. The longer you keep gingerbread, the softer it becomes and the top gets really sticky after a week to 10 days!. Believe all those who say put gingerbread into an air-tight tin, in a cool dark place and wait!. (NEVER in plastic!.!.!. Like all cake, it will sweat and go mouldy)!.
If you want a pudding-type stickiness like sticky toffee pudding you will however, have to under-cook the cake!. The stickier it is, the more likely it is to go mouldy too, so you can prove the point made by those who warn about keeping unchilled food!. So be careful!
For a really sticky gingerbread, you could make ginger steamed pudding but cook in the microwave in a "cake tin shape" instead of actually steaming for 2 to 3 hours! Now that will be seriously sticky, especially if you serve with warmed syrup and chopped ginger OR use the liquid out of a jar of ginger poured over! Heaven!!!
BTW I made a parkin last week, which was a disaster for some reason! Definitely nowhere near moist let alone sticky, so I poured a load of rum over and wrapped it in foil!. It still did not "mellow", so now the birds look a little cross-eyed!. LOL!Www@FoodAQ@Com
SERIOUSLY!.!.!. The longer you keep gingerbread, the softer it becomes and the top gets really sticky after a week to 10 days!. Believe all those who say put gingerbread into an air-tight tin, in a cool dark place and wait!. (NEVER in plastic!.!.!. Like all cake, it will sweat and go mouldy)!.
If you want a pudding-type stickiness like sticky toffee pudding you will however, have to under-cook the cake!. The stickier it is, the more likely it is to go mouldy too, so you can prove the point made by those who warn about keeping unchilled food!. So be careful!
For a really sticky gingerbread, you could make ginger steamed pudding but cook in the microwave in a "cake tin shape" instead of actually steaming for 2 to 3 hours! Now that will be seriously sticky, especially if you serve with warmed syrup and chopped ginger OR use the liquid out of a jar of ginger poured over! Heaven!!!
BTW I made a parkin last week, which was a disaster for some reason! Definitely nowhere near moist let alone sticky, so I poured a load of rum over and wrapped it in foil!. It still did not "mellow", so now the birds look a little cross-eyed!. LOL!Www@FoodAQ@Com
Well you're asking 2 different things!. 'Gingerbread' is not bread at all - it's a biscuit (or cookie if you're in the US)!. Ginger cake should have black treacle (molasses) and either muscovado or soft dark brown sugar in it (and I really recommend taking a teaspoon and trying soft dark brown sugar straight from the bag - it's really yummy! Though not if you're dieting, obviously because you'll find it nigh on impossible to stop at one spoonful - I guarantee it!) those 2 ingredients are absolutely essential for a really rich, dark, very sticky cake!.
If I could find the safe place where I seem to have secreted my favourite recipe book, I'd give you a recipe for chocolate ginger cake (it's a Green & Black's recipe) - would you like me to look it out for you!.!.!.!? If you email me, I'll type it as a Word document, as I don't think there'll be enough characters for me to type it into the email facility we have via Answers!.
I have made it for several people myself (I made it for my grandad's last birthday, as ginger is his favourite, and it went down a storm) and it's always been extremely well received!.
Anyway, if you want the recipe, you know how to contact me!.!.!. :o)Www@FoodAQ@Com
If I could find the safe place where I seem to have secreted my favourite recipe book, I'd give you a recipe for chocolate ginger cake (it's a Green & Black's recipe) - would you like me to look it out for you!.!.!.!? If you email me, I'll type it as a Word document, as I don't think there'll be enough characters for me to type it into the email facility we have via Answers!.
I have made it for several people myself (I made it for my grandad's last birthday, as ginger is his favourite, and it went down a storm) and it's always been extremely well received!.
Anyway, if you want the recipe, you know how to contact me!.!.!. :o)Www@FoodAQ@Com
once you've made the cake , warm a little golden syrup with some powdered ginger ( and whisky if you like ), make a few small holes in the cake with a skewer and pour the syrup over!. its best if the cakes still a bit warm!. cool it down, pop it in a tin for a couple of days, then eat it all up! loverly!Www@FoodAQ@Com
If you keep the oven temp!. on the lower side versus higher side!. I discovered this by accident when baking something else!. You could try baking it a few degrees shy of what you normally would and still test for doneness as usual!.Www@FoodAQ@Com
bake it with sticks
nah
add some treacle or syrup or make add the juice from the ginger that is in a jar
yum yumWww@FoodAQ@Com
nah
add some treacle or syrup or make add the juice from the ginger that is in a jar
yum yumWww@FoodAQ@Com
if you store it in an airtight tin for a few days it should become stickyWww@FoodAQ@Com
add glueWww@FoodAQ@Com