Preparation:
Mix the sugar, molasses or treacle and melted butter or bacon fat. Add the flour and stir until thoroughly mixed. Mix the hot water, ginger and baking soda and add all at once to the flour mixture. Mix enough to blend everything together. Pour the batter into a well-buttered 8 x 8 x 2" pan. (If you use a Pyrex or pyroceram dish, it won't have to be unmolded.) Bake at 350 degrees F for 30-35 minutes, or until well done.
This may be baked early and warmed up at 300 degrees F. Our grandmothers used to call it soft gingerbread. The cooky was the snap, or hard gingerbread. It is delicious served with beaten butter and green applesauce or stewed rhubar |
