Pumpkin Gingerbread

There are no shortage of female foodie’s making their mark on the culinary scene at the moment. Izy Hossack is just one of a number of talented women who began by channelling her love for all things food (and cinnamon) through her successful blog Top With Cinnamon.

Dubbed the new Nigella by The Times, Izy who is only 18 is continuing to bake up a storm with the launch of her very first cook book, also called Top with Cinnamon. Her collection of stylish sweet and savoury recipes in her new book showcases not only her cooking skills but also her photography and artistic abilities.

From chocolate & banana French toast, to sweet and sticky pork as well as Dutch apple cake, this gorgeous book includes recipes which will take you from breakfast, right the way through to dinner, with some delicious treats in between.

Having received a copy of Top With Cinnamon from Hardie Grant Books I delved straight in, putting the pumpkin gingerbread to the test. This is undoubtedly a taste of autumn, perfect as the leaves begin to turn gold and the temperature begins to drop a few notches. Rich and moreish, a distinct smell of Christmas will waft through your kitchen. It won’t disappoint.

The Ingredients…

85g of unsalted butter

65g of dark brown sugar

100g of golden syrup

3 tbsp. of molasses

1/8 tsp. ground cloves

1/2 tsp. ground cinnamon

1 tsp. ground ginger

3/4 tsp. bicarbonate of soda

425g of Libby’s pumpkin pack

1 egg

130g of wholemeal flour

The Baking Bit…

1. Begin by pre-heating the oven to 200C. In a pot on a medium heat, gently melt the butter and stir in the sugar, syrup and molasses until the butter has melted.

2. Remove from the heat and stir in the cinnamon, cloves and ginger as well as the bicarbonate of soda. Beat in the egg and pumpkin and stir in the flour before pouring the batter into a greased 2lb loaf tin.

3. Bake for 55 minutes at 180c and leave to cool for 10 minutes before removing the gingerbread from the tin.

 

 

 

 

 

 

 

 

 

 

 

 

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