ground ginger

Roasted Maple-Glazed Pork Tenderloin

maple syrup

red wine vinegar

smoked paprika

ginger

cornstarch

sugar

table salt

black pepper

pork tenderloins (1 1/4 to 1 1/2 pounds each)

vegetable, canola or coconut oil

Preheat the oven to 375 degrees F. Stir...

Preheat the oven to 375 degrees F. Stir 1/4 cup maple syrup, molasses, vinegar, paprika and ginger together in a liquid measuring cup or bowl; set aside.

Whisk cornstarch, sugar, salt, and black pepper in...

Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer the cornstarch mixture to a rimmed baking sheet. Pat the pork tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Pat or shake off the excess cornstarch (really important or the excess coating can get gummy).

In a 12-inch nonstick skillet, heat the oil...

In a 12-inch nonstick skillet, heat the oil over medium-high heat shimmering and hot. Place both tenderloins in the skillet, leaving at least 1 inch in between and cook until well browned on all sides, 5-6 minutes total.

Transfer the tenderloins to a lightly greased oven-proof...

Transfer the tenderloins to a lightly greased oven-proof wire rack set in rimmed baking sheet. If you don't have a rack that size, the tenderloins can be placed on a lightly greased baking sheet - the coating on the undersides of the pork may be a bit soft after baking but it will still work fine.

Pour off any excess grease/fat from the skillet...

Pour off any excess grease/fat from the skillet and return it to medium heat. Add the syrup mixture to the skillet, scraping up any browned bits with a wooden spoon, and simmer the mixture until it is reduced slightly, 1-2 minutes.

Transfer 1 1/2 tablespoons of the hot glaze...

Transfer 1 1/2 tablespoons of the hot glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast the pork for about 15-20 minutes, until an instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees. Brush each tenderloin with another tablespoon glaze and continue to roast another 4-6 minutes until an instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees. Remove the baking sheet from the oven and brush the pork with the remaining glaze. Let the pork rest for 10 minutes.

While the tenderloins rest, stir the remaining 1/4...

While the tenderloins rest, stir the remaining 1/4 cup maple syrup into the reserved 1 1/2 tablespoons glaze (you may need to warm the reserved glaze slightly if it has thickened). Brush each tenderloin with the glaze (it's ok if there is some remaining; read on). Slice the pork into 1/4- to 1/2-inch slices and serve with the remaining glaze.

This easy gingerbread  recipe is great for baking with children, and it makes a lovely homemade Christmas present. Make gingerbread men or any other shape!

Each serving provides 161 kcal, 2g protein, 25g carbohydrates (of which 11.5g sugars), 6g fat (of which 3.5g saturates), 0.7g fibre and 0.3g salt.

Gingerbread Men

350 grams/12 ounces plain flour, plus extra for rolling out

tsp bicarbonate of soda

cinnamon

grams/4½oz butter

brown sugar

free-range egg

golden syrup

writing icing (optional)

cake decorations (optional)

Gingerbread men

Soft And Chewy Ginger Molasses Cookies

(20 ounces) all-purpose flour

baking soda

salt

cloves

(12 ounces, 3 sticks) butter, softened

(11.25 ounces) granulated sugar

eggs

molasses

Sugar

Soft and Chewy Ginger Molasses Cookies

Preheat the oven to 375 degrees F. Line...

Preheat the oven to 375 degrees F. Line a couple large, rimmed baking sheets with parchment paper, silpat liners or lightly coat with nonstick cooking spray. Set aside.

In a medium bowl, whisk together the flour,...

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

In a large bowl (or in the bowl...

In a large bowl (or in the bowl of an electric stand mixer), beat together the butter and granulated sugar, 2-3 minutes, until light and creamy. Add the molasses and eggs and mix until well-combined, another 2-3 minutes.

Stir in the dry ingredients and mix until...

Stir in the dry ingredients and mix until combined.

The dough can be rolled and baked right...

The dough can be rolled and baked right away, but the cookies will be slightly thicker and chewier if refrigerated for a bit. If so, chill for 20-30 minutes (or up to several days) before rolling into balls.

Roll the dough into 1-inch balls (you can...

Roll the dough into 1-inch balls (you can make them smaller or larger, too) and then roll the cookie dough balls into granulated sugar. Space the cookies an inch or so apart on the lined cookie sheets and bake for 8-10 minutes (don't over bake if you want a soft, chewy cookie). Adjust the baking time, more or less, if the cookies are overly small or large.

Remove the cookies to a cooling rack and...

Remove the cookies to a cooling rack and let cool completely. These cookies stay soft and chewy well-covered for several days at room temperature and the baked cookies also freeze very well.

https://www.youtube.com/watch?v=qQPTg-TAIhc

Classic soft and chewy ginger molasses cookies – these delectable, holiday (or anytime) treats are like gingerbread in cookie form!

Create your own winter wonderland with Mary Berry's gingerbread recipe. It makes a wonderful centrepiece for parties, and children will love it. 

Equipment and preparation: you will need a piping bag with a medium plain and small nozzle; plus you will need to print off a <a href="http://downloads.bbc.co.uk/tv/christmasbakeoff/gingerbread_house.pdf">downloadable pdf template of the gingerbread design</a>. 

Gingerbread house

unsalted butter

300 grams/10½oz dark muscovado sugar

900 grams/2lb plain flour

tbsp bicarbonate of soda

free-range egg whites

675 grams/1½lb icing sugar, sifted

lemon juice

yellow

x 30cm/12in square cake board

200 grams/7 ounces giant milk chocolate buttons

night-light candles

cocktail sticks

This golden cake makes a persuasive case for baking with olive oil; it is fragrant, peppery and not overly sweet, with an orange glaze that brings all the flavors together. The recipe is from Lior Lev Sercarz, a high-end spice vendor in New York City who says that oil is even better than butter, the favorite of American bakers, at amplifying flavors like citrus and spice. See Tip for his instructions on using whole spices.

Spiced Olive Oil Cake With Orange Glaze

Nonstick cooking spray

all-purpose flour

granulated sugar

baking powder

ground fennel, cardamom

black pepper (see Tip)

olive oil

160 milliliters whole milk

dark rum

orange orange juice

confectioners’ sugar

orange juice, plus more as needed

Make the cake: Heat the oven to 375 degrees. Coat a loaf pan with nonstick cooking spray.

In a large bowl, whisk together the dry cake ingredients, including ground spices. In another bowl, whisk the oil, milk, eggs, rum, orange zest and juice until smooth.

Pour the wet ingredients into the dry. To prevent clumps, stir together starting from the center of the bowl, gradually drawing in the dry ingredients. Mix just until smooth. The batter will be thick. Pour into the prepared loaf pan.

Bake in the center of the oven for 1 hour, rotating after 30 minutes. When done, the cake will be just firm and dry on top and a tester inserted into the center will come out clean.

Meanwhile, make the glaze: In a measuring cup with a pouring spout, whisk together the confectioners’ sugar and 2 tablespoons orange juice until smooth. The texture should be runny; add more orange juice if needed.

Let the cake cool in the pan on a wire rack for 10 minutes, then turn out. While it is still warm, drizzle the glaze over the top, making messy, Jackson Pollock-style zigzags by moving the cup back and forth over the cake. Let cool completely to set.

Healthy Applesauce Carrot Muffins {a.k.a. Carrot Cake Muffins}

whole wheat flour

nutmeg

butter, melted

honey

egg, lightly beaten

vanilla extract

applesauce

carrots (about 2-3 medium carrots)

Preheat the oven to 350 degrees F. Line...

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

In a large bowl whisk together the flour,...

In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

Make a small well in the center of...

Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.

Stir ingredients together until just combined and there...

Stir ingredients together until just combined and there are still some spots of flour remaining.

Fold in the shredded carrots just until combined...

Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense).

Distribute the batter evenly among the muffin liners....

Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.

Remove to a wire rack to cool completely....

Remove to a wire rack to cool completely. These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.

Mary Berry's ginger biscuits are simple to make, crunchy and very tasty. The mixture spreads out to give very thin, crisp biscuits, so they need to be spaced well apart on the baking trays. 


Ginger oat crunch biscuits

150 grams/5½oz butter, diced if cold

golden syrup (see recipe tip below)

grams/2⅓oz self-raising flour

grams/1¾oz semolina

grams/3½oz porridge oats (standard

Mary Berry bakes her delicious Ginger Oat Crunch Biscuits.

Ginger Oat Crunch Biscuits

Wonderfully moist and reminiscent of an old-fashioned gingerbread. Heat up a thick slice in the microwave and have it for pud with a dollop of custard

Rhubarb spice cake

butter

self-raising flour

tsp mixed spice

dark muscovado sugar

rhubarb

icing sugar

Heat oven to 180C/fan 160C/gas 4 and put the kettle on. Butter and line a deep 20cm square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy in the food processor, then beat in the golden syrup. Dissolve the bicarbonate of soda in 200ml boiling water, then gradually pour through the spout of the processor. Pulse in the flour, then add the eggs, mixing briefly. Remove the bowl from the processor, then gently stir in the rhubarb.

Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 mins, then turn out and cool on a wire rack. Dust with icing sugar.

This Hungarian honey cake is deeply flavored with ginger, cardamom, cloves and cinnamon. The dough is more like a gingerbread biscuit than a tender sponge cake; it softens as it sits. It’s best made at least a day in advance, resting until the icebox-like crust absorbs its sweet surrounding layers of filling. The buttery, vanilla-scented filling is so pleasant to the tongue — but so rich you may want to cut small cake slices. Hungarian honey cake was popular before the Holocaust, but sadly this version was largely lost with the cooks in concentration camps. It’s been adapted in the United States by survivors and other family members using Cream of Wheat filling, which resembles the European gruel made with semolina or hard wheat flour, and enriched with lots of butter. This special cake brings back the memory of their former lives.

Hungarian Honey Cake 

960 milliliters milk or soy milk

Original 2 1/2-Minute Cream of Wheat

unsalted butter,

thick,

60 milliliters milk or soy milk

dark wildflower honey

all-purpose flour, plus more as needed

cardamom

coriander

Prepare the filling: In a medium pan over medium heat, bring the milk to a simmer, then whisk in the Cream of Wheat. Cook, stirring constantly, until the mixture thickens, about 2 ½ minutes. Remove from heat and stir in the vanilla extract. Let cool slightly, then stir in the butter, sugar and salt. Let cool, then refrigerate for at least 3 hours and up to overnight. Once you’re ready to assemble the cake, bring the filling back to room temperature, about 20 minutes. Beat in a stand mixer with a paddle attachment or with a spoon until fluffy.

While filling chills, make the torte: Warm the sugar, milk, honey and butter in a small saucepan over low heat, stirring well until sugar is dissolved, butter is melted and ingredients are thoroughly combined. Remove from heat and let cool for a few minutes until lukewarm, then pour into a stand mixer. Add the eggs and mix with the paddle attachment on medium just until incorporated.

Sift together the 4 ¼ cups flour with the baking soda, cinnamon, ginger, cloves, cardamom, coriander and salt, then add to the bowl of the mixer. Mix on medium-low until a smooth, not sticky, dough is formed, adding more flour if needed, a few teaspoons at a time. Using a dough cutter, divide the dough into 4 equal balls. Set on a plate and cover with a towel; let rest at room temperature for 1 hour to allow the gluten to relax.

Heat the oven to 350 degrees. Lightly dust each ball of dough all over with flour before placing it in the middle of a sheet of parchment paper. Using a lightly floured rolling pin, roll the dough into approximately a 10-inch circle, about ⅛- to ¼-inch thick. Cut out a circle using a sharp knife and a 9-inch-round dinner plate or baking pan. Save the scraps of dough, pushing them to the sides of the parchment paper, away from the circle. Transfer the paper with the circle and the scraps to a baking sheet and repeat with the remaining dough balls. You can use 4 separate baking sheets (or use 2 baking sheets at a time and then repeat).

Bake 2 sheets at a time until the top of each round is slightly puffed and set, about 7 to 10 minutes. (Watch carefully, as they can burn quickly.) Let cool, then pulverize the scraps in a food processor or blender. Reserve the crumbs in an airtight container to decorate the cake.

Assemble the cake: Tear a sheet of parchment into several wide strips and use the strips to line the bottom of a serving plate in a circular pattern. (These will be removed before serving and will help keep the plate clean while you decorate the cake.) Place the first baked cake layer on top of the parchment and spread with 1 ½ cups of filling. Top with a second cake layer and then spread the apricot or sour cherry preserves on top, leaving ½-inch border uncovered along the perimeter. Top with a third cake layer and spread with 1 ½ cups filling. Add the final cake layer, then spread 1 ½ cups filling on top and the remaining 1 ½ cups filling on the sides. Pat the reserved crumbs over the top and sides, just enough to lightly cover, reserving the rest.

Let cake stand at room temperature, covered with aluminum foil or plastic wrap, for at least 24 hours — or, ideally, 2 days. (Refrigerating the cake would cause the frosting to firm up, preventing the cake layers from soaking it up and softening as they are intended to do.)

To enjoy, sprinkle more of the reserved crumbs all over the cake to add texture. Carefully slide out and discard the parchment paper strips before cutting into slices to serve.

Honey Cake 

This silky, gently set custard with the right amount of warmth from toasted spices and sharpness from caramelized sugar is a perfect way to welcome the cooling weather of fall. In this recipe, a fragrant combination of cinnamon, cloves, cardamom, ginger and nutmeg known as sweet hawaij adds an autumnal aroma. Sweet hawaij, which is found in cooking across North Africa and the Middle East, is commonly added to hot coffee, and is also used in desserts and sweets. Trusting your senses will give you the best results here: Notice the aroma of the spices as they gently toast; watch the sugar deepen to a golden amber as it caramelizes; and see how the custard slowly jiggles in its water bath once it is set. Pay attention! The reward is a treat to end a meal or a perfect bite to enjoy with a cup of black coffee.

Spiced Crème Caramel

sweet hawaij (see Tip)

heavy cream

kosher salt (such as Diamond Crystal)

625 milliliters whole milk

Place a small saucepan over medium heat. Add the sweet hawaij and toast, stirring often, until the spices become fragrant and darken slightly in color, about 30 seconds. Keep the heat on medium and pour in the heavy cream. Heat the cream, stirring occasionally, until steam begins to rise from the surface, 4 to 6 minutes. Remove from heat and allow the spices to steep, about 10 minutes.

Set out a 9-inch round cake pan. Heat a separate small saucepan over medium until a drop of water sizzles on the surface. Reduce heat to medium-low. Make a dry caramel by adding 3/4 cup/150 grams sugar to the pan in an even layer. The sugar will gradually begin melting into a syrup. If it browns immediately, your pan is too hot and the heat should be turned down to low. Allow the sugar to melt, stirring in any dry spots with a heat-safe spatula, about 2 minutes. As the crystals melt, the syrup will change color from light to golden brown, about another 4 minutes. Once the sugar has melted, continue to stir and cook the syrup until it’s a light amber color and smoke begins to rise from the surface of the caramel, 2 minutes more. Immediately pour the caramel into the bottom of the cake pan and swirl the pan to evenly coat it with caramel. Allow the caramel to cool completely.

Heat the oven to 350 degrees. Prepare a water bath in a large roasting pan by filling it a third of the way up with room-temperature water. Place the roasting pan in the middle rack of the oven as it heats.

In a medium bowl, use a whisk to gently combine the egg yolks and remaining 3/4 cup/150 grams granulated sugar. Add the salt and pour in the steeped heavy cream while gently stirring. (You want to incorporate as little air as possible, so be careful not to whisk too hard.) Add the milk, then pass the mixture through a fine-mesh sieve. You can do this directly into the pan with the caramel, keeping the sieve just above the pan to minimize bubbles on the surface of the custard.

Transfer the pan to the water bath and cover the entire pan and water bath with aluminum foil. Bake for 50 minutes. The edges of the custard will just be starting to set and the center will still jiggle loosely at this point when the pan is moved back and forth. Remove the foil and bake until the custard is set and the center jiggles only slightly when the pan is moved back and forth, 20 to 25 minutes more.

Remove the pan from the water bath and let cool to room temperature. Move to the refrigerator and cool completely until the custard is set and firm, 8 to 12 hours. To serve, run a knife along the edges of the custard to loosen. To loosen the bottom, place the pan on a warm kitchen towel for about 30 seconds. Put a serving platter (large enough to hold the custard and caramel sauce) on top of the pan and invert: Be confident and do this action in one fluid motion without hesitating. The custard should slip easily onto the serving platter with the caramel sauce pooling nicely around it.

This rich, treacly gingerbread cake is addictively good. Try making it as an alternative to a traditional Christmas cake.

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Top Tags

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