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Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
True Ceylon cinnamon — delicate, complex, not harsh like cassia
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Korean cinnamon-ginger cold punch — traditional after-dinner digestive
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Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
True Ceylon cinnamon — delicate, complex, not harsh like cassia
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Korean cinnamon-ginger cold punch — traditional after-dinner digestive
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put oven rack in middle position and preheat oven to 350f butter a nine inch square baking pan (i just used a loaf pan). whisk together the first seven ingredients (if using ground ready to use ginger) in a large bowl. with an electric mixer at medium speed, beat together butter, molasses, brown sugar, honey, and ginger (if using fresh) until combined. reduce speed to low and mix in flour mixture until smooth. add hot water and mix until combined (batter may appear curdled). pour better into pan and bake until a wooden pick or skewer inserted in center comes out clean. usually 35-45 minutes.