This ‘Festivity’ gingerbread french toast from Bath Ales is the stuff of festive dreams
You will need
Bath Ales Festivity (or similar dark porter) 225ml
Black treacle 225ml
Baking soda ½ tsp
Plain flour 280g
Baking powder 1 ½ tsp
Ground ginger 2 tbsp
Ground cinnamon 1 tsp
Ground cloves ¼ tsp
Freshly grated nutmeg ¼ tsp
Ground cardamom pinch of
Large eggs 3
Dark brown sugar 170g
Caster sugar 200g
Vegetable oil 170ml
For the topping:
Icing sugar 1 tbsp
Ground cinnamon ½ tsp
- Preheat the oven to 180°C /gas mark 4.
- Grease a loaf tin then dust with a small handful flour, tipping out the excess.
- Add the dark porter and black treacle to a large saucepan and bring to the boil.
- Once boiling, remove the pan from the heat. Stir in the baking soda and put aside to cool to room temperature.
- In a large mixing bowl, sift together the plain flour and baking powder. Add the ground ginger, ground cinnamon, ground cloves, nutmeg and cardamom.
- In a separate bowl mix the eggs, brown sugar and caster sugar. Whisk together until light and fluffy. Then beat in oil, and add the porter and treacle mixture.
- Combine the egg and dry ingredient mixtures. Whip all the components together until you achieve a golden brown batter,
- Pour the batter into your greased loaf tin and knock the pan forcefully on a counter to take out any air bubbles. Bake in middle of the oven for approximately 40 minutes or until the cake is cooked through.
- Once cooled, slice the cake and dust evenly with icing sugar and ground cinnamon.
- Grill or pan fry the cake until crispy and cut into soldiers.
Chef’s tip: ‘Serve with coffee, or as a whole piece with poached pears. It can also be enjoyed on its own with a big dollop of clotted or thick cream’.
Recipe from Bath Ales.