Crackle-topped, chewy-hearted, triple-ginger: ground in the dough, candied in the bite, and molasses holding the whole dark thing together.
2 tsp
🫚 Ginger ›
ground — plus 50 g candied, chopped
Mise en place
Before you start
Prep checklist
Ginger — ground — plus 50 g candied, chopped
Cream butter and brown sugar; beat in molasses and egg. Fold in dry ingredients and candied ginger.
Chill 30 minutes; roll balls in sugar and bake at 180°C for 10–11 minutes — puffed, crackled, and still soft-centered.
💡
The crackle comes from the sugar coat and the fall: they puff, then collapse into fissures as the soda's lift expires. Pull them looking underdone.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Most baked desserts freeze well for 2 months, tightly wrapped.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.
On the plate
Serve it with
Sides
·
A scoop of vanilla ice cream
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