Cold Tea Gingerbread

Yesterday I began to think I was losing my baking mojo . . . seriously. I baked not one, but two sets of buns, that should have been beautifully soft and risen . . . I was using the bread maker to make the dough after all . . . what could go wrong?

They both turned out identical . . . even though I had baked them independently of each other. Total flop.

I don't know what the problem is. Truth be told I have another batch in the bread machine as I write this. I am NOT giving up. Anyways . . . baking mojo . . . losing it

I also baked this Cold Tea Gingerbread, which was lovely and well risen when I took it out of the oven . . . and fifteen minutes later . . . totally sunken in the middle. What the heck was going on??? Have I lost my touch??? Thankfully I did not throw it out because today . . .

I decided to cut into it to see what it was like . . . as you can see the texture is beautiful throughout, and truth be told . . . it is the BEST gingerbread I have ever eaten! Seriously!

It has a texture very similar to Malt Loaf . . . and is almost sticky on the outside. Not horrible at all. I rather like it an awful lot! I am so glad I didn't throw it away. Best gingerbread ever, and as you know I am somewhat of a gingerbread connoisseur! I'll let you know how batch three of the buns turns out . . .

*Cold Tea Gingerbread*

Makes one 9 by 5 inch loaf

A perfect testimony to our ancestors thrift in not even wasting a cup of cold tea. Delicious!

• 1 1/4 cups plus 2 Tbsp. sifted flour (125g plus 2 TBS)
• 1 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp. salt
• 1/2 cup butter (115g)
• 1/2 cup brown sugar (100g)
• 1/2 cup molasses (125ml)
• 1/2 cup cold tea (125ml)
• 1 scant tsp. baking soda
• 1 Tbsp. hot water
• 1 large free range egg, beaten
• Preheat the oven to 180*C/350*F/
• gas mark 5. Butter and flour a 9 by 5 inch loaf tin, or butter and
• line with paper. Set aside.
• Sift together the flour, ginger,
• cinnamon, cardamom, and salt. Cream the butter and brown sugar together
• until light and fluffy. Beat in the egg and then beat in the
• molasses. Stir in the sifted dry ingredients alternating with the cold
• tea. Dissolve the soda in the hot water and stir in to combine. Pour

the batter into the prepared pan.

Bake for 40 to 45 minutes,

until well risen and a toothpick inserted in the centre comes out

clean. Allow to cool in the pan on a wire rack for about 20 minutes

before tipping out.

Delicious cut into slices and served with softened butter.