Recipe courtesy of Colman’s Mustard
1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tsp Colman’s Mustard Powder
1/4 teaspoon freshly grated nutmeg
1 tablespoon grated, peeled fresh ginger
Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and the Colman’s Mustard.
Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.
Ingredients: For the pears
- 1/3 cup apple juice, unsweetened
- 1/3 cup firmly packed light brown sugar
- 3 tablespoons unsalted butter
- 3 firm Bosc pears, peeled, halved, cored (about 1 pound)
Preheat the oven to 400 degrees F.
Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
To serve, slice the cake into 1 to 1 1/2” pieces and serve with a roasted pear.
(Works well with vanilla ice cream.)
Published on WholeFoods Magazine Online, 12/11/2015