How could I resist drawing a delicious RUCKUS?!
I had real fun experimenting with textured brushes on this one, I hope you can tell!
I like baking. Why is cooking sweet things so much more fun than cooking sensible things?
I like adding a little extra to my blog posts when I can, so alongside today’s drawing I have a recipe for you! It’s for a very old fashioned gingerbread. Not gingerbread men, rather a super moist, sticky loaf cake instead. I bet you didn’t know the invention of gingerbread men was attributed to the court of Queen Elizabeth I, did you? No, neither do you really need to know that. This recipe is adapted for the vegan diet from one of my favourite cookbooks, ‘How to be a Domestic Goddess’ by Nigella Lawson. You can un-vegan it by just replacing non-dairy milk with moo milk, & replacing the couple tablespoons of flaxseed with two eggs.
Gingerbread with Lemon Icing:
makes 20 small squares
150g dairy free margarine
125g dark muscovado sugar (You could substitute brown sugar if you don’t have any, I don’t imagine it would affect the taste too much)
200g golden syrup
200g black treacle
2-4 tablespoons root ginger, finely grated/chopped, depending on taste
1 1/2 teaspoon ground cinnamon
250ml dairy free milk
2 tablespoons ground flax seed
1 teaspoon bicarbonate of soda, dissolved in 2 tablespoons warm water
300g plain flour
2 tablespoons lemon juice
1 teaspoon grated lemon zest
200g icing sugar
1 tablespoon hot water (or more as needed)
1. Preheat the oven to 170C/340F/gas mark 3.
2. In a small saucepan, melt the butter, sugar, golden syrup, treacle, ginger and cinnamon over a low/medium heat, stirring occasionally so it doesn’t stick. Remove from the heat to cool a tiny bit once everything is melted.
3. Beat the flax seed with six tablespoons of water until thickened, then add the milk and bicarb of soda. Add this mixture to the saucepan. (note- I did this once while the syrup in the pan was still very hot & the bicarb made it quadruple in size within seconds ;P Be warned!)
4. Pour the liquid ingredients into the flour and beat well until mixed. The batter will be very runny so don’t worry that it doesn’t thicken up.
5. Pour the mix into a greased 25x25cm pan and put on the middle shelf of your oven and bake for 45-60 minutes until firm and risen. Test for doneness with a knife through the centre of the cake, you don’t want it to come out too wet, but a little bit of stickiness is good as it will continue to cook for a while as it cools.
6. When the cake is cool (though I’ve iced the cake without it being fully cool with no problems), whisk the lemon juice into the icing sugar, then add the water and mix to a thick paste. You may need to add a little more water if you feel the icing is too thick, but be careful, you don’t want the icing running off the cake. Spread the icing over the gingerbread and leave to set before cutting.