Nova Scotian Gingerbread
1/4 cup shortening
1/4 cup lightly packed demerara brown sugar
1/3 cup Molasses
1 and 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup boiling water
In a medium-sized bowl combine the dry ingredients (flour, salt, baking soda, and spices) Set aside. In a separate bowl, cream together shortening and sugar until light and fluffy. Into these wet ingredients beat in molasses and egg.Stir the dry ingredients gently into the creamed mixture, alternating with with boiled water, and ending with dry ingredients, combining until just mixed. Spoon batter into a lightly greased 8 X 4 or 9 X 5 inch loaf pan. Bake at 350 degrees F oven for 40-45 minutes or until a tester inserted into the centre comes out clean. Cool in pan for ten minutes. on a baking rack. Remove from pan and allow to sit of baking rack until completely cool. (If you can STAND it, but I like to serve mine warm from the oven!) To store, wrap tightly or put in an air-tight container. Each 1/12 of a loaf is 133 calories! Pretty good for a delicious dessert, but that of course does not include the lemon sauce or whipped cream. (Lemon Sauce Recipe to follow! Yum, yum, oh yum!)
* your egg should be room temperature, but I NEVER remember to take it out of the fridge in time for that, so soaking the egg in warm water for 15 minutes before hand will bring it closer to room temperature.
1/2 cup white sugar ( if you are concerned about calories you could use a 1/2 and 1/2 split if sugar and Splenda)
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 teaspoon nutmeg
1 cup boiling water
1 tablespoon butter ( Go ahead and indulge, it won't kill you!)
1 teaspoon grated lemon zest
*the juice of one lemon
In saucepan combine sugar, cornstarch, salt and nutmeg/ Gradually whisk in boiling water, stirring to remove any lumps. Simmer over low hear, stirring occasionally until the mixture is thick. Remove from the heat and stir in the butter, lemon zest and lemon juice. Serve over warmed gingerbread and enjoy AS, NO DOUBT, YOU WILL!
* To get the most juice out of your lemon, heat it in the microwave for 10 seconds on high. You will double or even triple the amount of juice you will get from the lemon. I like to zest my lemon after if has been juiced, because if you do it before, the lemon falls apart as it is juiced.