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Chocolate Gingerbread

This unique and intriguing vintage recipe dates back to the Edwardian (early 20th century) era.

  • 1 C Molasses
  • 1/2 C sour milk or cream (buttermilk or milk mixed with a tsp of lemon juice should also work)
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 Tbsp melted butter
  • 2 C sifted flour
  • 1 Tbsp butter
  • 2 oz Bakers chocolate

1) Mix together Molasses, sour milk or cream, ginger, cinnamon and salt. Dissolve baking soda in 1tsp cold water and add to mixture. Add in 2 Tbsp melted butter.

2) Melt together 1 Tbsp butter and 2 oz Bakers chocolate in a small saucepan over low heat, stirring constantly.

3) Add melted chocolate to the molasses mix. Stir in flour.

4) Pour mixture in to 3 well-buttered deep tins and bake in moderate a oven for about 20 minutes or until done.

 

 

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