GINGERBREAD

The English have always loved their gingerbread, and they never found more pungent ginger than they did in the Caribbean.

1/2 cup molasses 1 cup sugar 1/2 cup butter 1/2 cup hot water 
2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 
1 teaspoon freshly grated nutmeg 2 teaspoons grated gingerroot 
1 egg, beaten

Preheat oven to 300F (150C). Grease a 9 inch square pan; line with waxed paper. 
In a medium saucepan over low heat, gently heat  molasses, sugar and butter.
Mix in hot water and set pan aside. in a medium bowl, sift together flour, 
baking powder, salt and nutmeg. 
Stir in gingerroot, then egg. 
Mix molasses liquid with flour mixture and pour into prepared pan. 
Bake 1 hour, or until a cake tester inserted in centre comes out clean. 

Cut in squares. Makes 9 squares.

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