Claudia Fleming
Pastry Chef, Gramercy Tavern

Oatmeal Stout Gingerbread
Adapted from Claudia Fleming

Yield: One 9-inch loaf

1 cup oatmeal stout
1 cup Grandma's unsulphered molasses
1/2 Tablespoon baking soda
3 eggs
1/3 cup granulated sugar
1/2 cup dark brown sugar
3/4 cup Cauvin grapeseed or vegetable oil
2 cups flour
2 Tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cardamom
1 Tablespoon grated fresh gingerroot


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Preheat the oven to 350°F.

Grease a loaf pan, line it with parchment and grease the parchment.
In a saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the
heat and add baking soda. Allow to sit until the foam dissipates.

In a bowl, whisk together the eggs and sugars. Add the oil and whisk to combine.

In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon,
cloves, nutmeg and cardamom.

Combine the stout mixture with the egg mixture, then add the liquid to the flour mixture, half at
a time. Take care not to over mix. Pour the batter through a sieve top get rid of any flour
lumps. Add the fresh gingerroot and stir to combine.

Pour the batter into the loaf pan and bake for 1 hour. Do not open the oven until the gingerbread
is almost done or the center might fall in slightly.

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