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GOODNESS
Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
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Recipe

Fresh Gingerbread with Lemon Icing

serves
prep time: 10
cook time: 60

ingredients

  • the gingerbread:
  • 1/2 cup plus 2 tablespoons brown sugar
  • 3/4 cup plus 1 tablespoon light corn syrup
  • 3/4 cup plus 1 tablespoon molasses
  • 2 teaspoons ginger, finely grated
  • 1 teaspoon ground cinnamon
  • 1 cup plus 2 tablespoons milk
  • 2 large eggs, beaten to mix
  • 1 teaspoon baking soda, dissolved in 2 tablespoons warm water
  • 2 cups all-purpose flour
  • roasting pan, approximately 12 each 8 each 2 inches, greased and lined with foil or parchment paper
  •  ,
  • the icing:
  • 1 tablespoon lemon juice
  • 1/2 cup plus 2 tablespoons confectioners' sugar, sifted
  • 1 tablespoon warm water

directions

Preheat the oven to 325 degrees.

In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.

Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.

And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.