Our favourite gingerbread, based on a recipe in the Vincent Price Cookbook.
Ingredients:
1/2 C. butter
1 C. sugar
1 egg
1 Tbs. corn syrup
1 Tbs. molasses
2 C. flour
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. baking soda
3/4 C. boiling water
2-4 Tbs. chopped crystallized ginger
Method:
Cream butter and sugar and beat in egg, corn syrup and molasses. Mix
salt, ginger and flour. Mix baking soda with water. Add flour mixture alternately
to creamed mixture with water and soda. Stir in crystallized ginger. Bake
in a greased round 8-inch pan at 350F deg. for 25-30 minutes.
Turn out on a rack to cool, but it's best served warm, especially with
whipped cream or lemon curd. Small children may find it too spicy.