Maple Cranberry Gingerbread
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recipe by Thermomix ® US https://thermomix.com/
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- Total Time
- 1hr 35mins
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- Serves
- 10
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- Calories
- 406
This holiday gingerbread recipe has been adapted by Thermomix US for use with the TM5.
recipe updated 12 Jan 2022
Ingredients
-
- Ginger
- 14 g
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- Unsalted butter
- as needed
-
- Cranberries
- 270 g
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- Sugar
- 200 g
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- Water
- 14 g
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- Unsalted butter
- 115 g
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- Dark brown sugar
- 140 g
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- Milk
- 115 g
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- Maple syrup
- 170 g
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- Molasses
- 85 g
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- Plain flour
- 185 g
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- Ground ginger
- 2 ¾ teaspoons
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- Ground cinnamon
- ½ teaspoon
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- Baking powder
- ½ teaspoon
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- Salt
- ½ teaspoon
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- Bicarbonate of soda
- ¼ teaspoon
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- Black pepper
- ¼ teaspoon
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- Egg
- 2
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- Icing sugar
- as needed
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- Cranberries
- 30 g
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- Powdered sugar
- 4 tablespoons
Tools
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Oven
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Parchment paper
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TM5
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Small bowl
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Tm5 bowl
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Round pan - 8"
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Step preview
- Pre-heat oven - 175°C
- Grease a clean round pan with unsalted butter
- Line with parchment paper
- Add cranberries, sugar and water to the TM5 bowl
- Cook with MC in place - 10 min, 100°C, reverse speed 1
- Transfer content of TM5 bowl to small bowl
- Add unsalted butter, dark brown sugar, milk, maple syrup and molasses to the TM5 bowl
- Cook with MC in place - 10 min, 90°C, speed 1
- Then add plain flour, ground ginger, ground cinnamon, baking powder, salt, bicarbonate of soda, black pepper and egg to the TM5 bowl
- Mix with MC in place - 10 sec, speed 4
- Scrape down sides of TM5 bowl
- Add ginger to the TM5 bowl
- Mix with MC in place - 10 sec, speed 4
- Transfer content of TM5 bowl to round pan
- Scoop content of small bowl onto round pan bit by bit
- Swirl
- Bake until firm - 50 min, 175°C
- Let cool completely on round wire rack
- Sprinkle with icing sugar
- Add cranberries and powdered sugar to a clean small bowl
- Toss with slotted spoon until well combined
- Scatter content of small bowl over round pan
- Serve