Sunday, 20 June 2010

Me and gingerbread

I've used some of the rhubarb I picked yesterday from the farmers market for this moist rhubarb and gingerbread loaf.

Doesn't the soft pink of the rhubarb look wonderful against the dark caramel texture...mmm...
but don't be deceived by its tempting looks. Its not all perfect.
Look. The loaf is all sunk in the middle. Its not the recipe, it was me. I opened the oven a little too soon and the loaf sunk yes before my very eyes. Oh dear. You know what, as I am typing this it occurs to me that this happened to me when I made gingerbread cupcakes. They sank too. Perhaps me and the perfect gingerbread are just not meant to be or it could just be a coincidence. Anyhow, sometimes I do wish I had one of those ovens with a see through door then I can watch my cakes rise and fall. Despite the way this gingerbread looks, it tastes fine, even the top which looked like a chocolate brownie was crunchy contrasting well with the soft rhubarb.
Moist rhubarb and gingerbread loaf
Ingredients
220g self raising flour
1 teaspoon bicarbonate of soda
4 teaspoons of ground ginger
110g butter
110g muscovado sugar
60ml treacle
2 tablespoons milk
2 eggs
300g chopped rhubarb
Method
Mix together the flour, soda and ginger powder. Add the chopped rhubarb to this and stir.
Melt the butter in a saucepan with the sugar and treacle. Cool before adding in the milk and eggs. Add this to the flour mixture. Mix well. Turn the mixture into a large loaf tin. Bake for 45 minutes to an hour at gas mark 4. Adapted from Gaia's Kitchen: Vegetarian recipes for family and community by Julia Ponsonby and friends at Schumacher College.

21 comments:

  1. I'm definitely going to make this with the rhubarb that I got at the food swap on Saturday (and I'll try not to open the oven door!)

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  2. This looks heavenly- ginger and rhubarb what's not to like? And if you like gingerbread, and haven't done so yet, I urge you to try Nigella Lawson's choclolate gingerbread. (but obviously not using ingredients from your garden, sadly!)

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  3. Oh Funkbunny - your making me nervous now. Fingers crossed.


    Thank you Emmalene.
    Your comment is very much appreciated.
    I have not tried Nigellas chocolate gingerbread. I will put it on my list to make one-day.

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  4. That looks so good! I've never had rhubarb, but have always wanted to try it =D

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  5. I love the smell of gingerbread in the house whe it is cooking! Nothing better!!

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  6. That looks so delicious, even with the sunken top! I have just planted some rhubarb in my garden and they are a way off being harvested but I shall look forward to making this recipe when I can next get hold of some nice fresh rhubarb.

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  7. waw!! That gingerbread does look grand!!

    I think so anyway,..it's not that imporatnt it is the taste & flavour what is the most important!! I also love the rhubarb in here!

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  8. looks delicious - I don't think I ever cook without opening the oven to turn a cake around mid baking because otherwise it bakes unevenly - most cakes are ok and I don't worry too much with a bit of cracking and sinking

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  9. Sunk or not - it looks beautiful still. I've never baked anything with rhubarb, but seeing that it's now in season, I might just try your gingerbread recipe!

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  10. oh yummy again, I have a whole host of your recipes bookmarked!

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  11. Thank you so, so Much Niki.
    Rhubarb is an acquired taste. I had a love hate reaction to it. It was only when i started growing my own, that I developed a new appreciation for its sharp, twang taste.


    Thanks Morgan.
    The smell of baking in the home is always a welcoming sign!


    Thank you Cabbage Tree Farm.
    Yeah, it will take a while before the rhubarb establishes.


    Thanks Sophie.
    Your rights ultimately its about the taste. Not everything that looks good, tastes good.


    Thank You Johanna.
    Haha - me too, but recently I have been encountering these dips - mmm - someone said it could be to do with the weather. Mmmm not sure. I agree a little bit of cracking and sinking isn't a big deal really, just dust it with some icing sugar.


    Thank you Grapefruit.
    Do try rhubarb in baking, not necessarily this recipe - but if you do, I do hope it works out well for you - If the recipe sinks on you, We could always rename it Then Sunken Gingerbread loaf!


    Thank you Scented Sweetpeas.
    There are only so many number of these recipes that you'll get roudn to making, but whichever ones you do end up making. I hope you enjoy them!
    21 June 2010 15:33

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  12. I tried the bean, sun dried tomato and parsley sandwich spread, it was delicious - thanks for the recipe!

    Your cake looks delicious inside, who cares what the outside looked like :>) (bit like people really!!!)

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  13. Aww Ann.

    I am ever so pleased. I do get a tad nervous when fellow bloggers say they are going to try out one of the recipes on my blog. I Know I like them, or share if I don't - but youdon't know the tastes of your readers. So I am delighted.

    Your right its whats on the inside that matters, in this case - the taste!

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  14. This sounds so good! Oh I want some right now! I've done that quite a few times before where I open the oven too soon and it all sinks. I hate that!

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  15. Thanks Carissa.
    It makes me feel a little better than I am not the only one who has their cake sink on them.

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  16. I've never been one to judge the book by its cover. I always like the surprise. Hence, I'm sure this loaf packed some really tasty treat.
    Flavourful wishes, Claudia

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  17. Thanks Foodessa.
    Its the best way to look at things and people.

    This loaf was tasty, especially a day or two later when the flavour developed.

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  18. Hi, I made this yesterday, and ate it today, and although the taste was lovely, it was a bit dry. I had to convert to cup measurements because my weighing scales are broken so i may have stuffed up the proportions, and perhaps I overcooked it Anyway, I will try again when I can weigh properly!!

    This isn't a criticism by the way! - your site is fantastic and I have recommended it to quite a few friends.

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  19. Hi Funkbunny,
    Thanks for letting me know. I had problems with this recipe too, as you can see the sunk middle. My gingerbread cakes have not been 100% successful so far, but i am still posting them as they are edible.

    PS Of course I know its not a critism. I' like to hear the results. I do hoe you make it again and that it is much more enjoyable.

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  20. Well, I did make this again, using proper measurements (I bought scales!) and it was delicious!! I added some apple in with the rhubarb which worked well, and my cake also sunk in the middle! thanks again for the recipe :)

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  21. Oh Funkbunny,
    Thanks for giving it another try. Even with precise measurements it sunk. I don't know what it is, maybe it's mean't to be that way. Well the sunk bit does add a little charm, don't you think?!

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