Old-Fashioned Gingerbread
from the kitchen of Sharmagne Leland-St.John

1½ cups all-purpose flour, spooned into a
      measuring cup, then leveled-off with back
      edge of a knife
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
4 tablespoons unsalted butter, melted
⅔ cup packed light brown sugar
⅔ cup Grandma's Original Unsulphered Molasses (Do not use Blackstrap)
⅔ cup boiling water
1 large egg
½ cup crystallised ginger

Powdered sugar for garnish Preheat the oven to 350° F.

Grease a 9-in square pan with butter then lightly
sprinkle a bit of flour to coat

In a medium bowl, whisk together the flour, baking
soda, salt, ginger, cinnamon and cloves. Set aside.

In a larger bowl, whisk together the melted butter,
brown sugar, molasses, and boiling water. Cool to
lukewarm, then whisk in the egg.

Add the dry ingredients to the wet and whisk only
until there are no more lumps. Do not over mix.
Add the crystallised ginger and gently stir to combine.

Pour into the prepared pan and bake for 35 minutes.

Stick a toothpick into the centre of the gingerbread. If
it comes out clean your bread is ready to serve with a
sprinkle of powdered sugar and a scoop of your
favourite ice cream.

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