Women & Desserts

In continuation to the previous article (Women & Desserts (Part 1)), here we have a few more desserts for you to learn. And this time, they are not so very berry, but more doughy though.

Lighter Gingerbread

Ingredients: 140g dried pitted whole dates (small pieces) 75ml + few drops rapeseed oil 75g black treacle 50g maple syrup 1 tsp. finely grated fresh ginger 1 egg (large) 175ml buttermilk 250g plain flour 1 tsp. bicarbonate of soda 1 tbsp ground ginger 1/2 tsp. ground cinnamon 50g dark muscovado sugar 125ml boiled water

Put the dates with the boiling water in a bowl, then leave to cool for 30 minutes. Find a pan and lightly oil it, lining the base with baking parchment. Then put the oil, black treacle, maple syrup, and grated ginger into a bowl and beat it well, which you will set aside upon completion. Grab the egg and stir in the buttermilk. In another bowl, mix the flour, bicarbonate of soda, ground ginger, cinnamon, and sugar together (break down any lumps that do form with your able Angers). Heat the oven to 160 degree Celsius when on fan or 140 degree Celsius when on gas. Now, go ahead and blend the mixture with dates in it into a thick puree. Pour the egg, dates, and treacle into a bowl with the flour. Stir until mixed well (soft life thick batter), then pour onto the pan. Bake it for 40-45 minutes (until Arm, while being springy to the touch)

Finally, leave it in the pan before placing onto a wire rack. Leave it to cool (peel parchment off, of course), wrap it in parchment and then foil, then leave for a whole day until getting into the slicing (this’ll make it stickier)

Yeah…this was sorta complicated, but the result is deliciously worth it.

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