Liberian plantain gingerbread
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
| ½ | cup | Water |
| 2 | cups | Half-ripe plantains; sliced |
| 2⅓ | cup | Flour |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Baking soda |
| 1 | teaspoon | Ginger |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Cloves |
| ¼ | teaspoon | Nutmeg |
| ⅓ | cup | Butter |
| 1 | cup | Molasses |
| 1 | cup | Sour milk -or- |
| ⅔ | cup | Boiling water |
Directions
From: esined@... (Denise Gaunt) Date: 2 Aug 1995 18:11:54 -0600 Buttered 9-inch square baking pan heavily. Make a syrup of the sugar, vanilla, and ½ cup water. Cook plantains in this syrup lightly. Drain.
Slice plantains into coin-size pieces and spread evenly over bottom of buttered pan. Sift all dry ingredients and spices. Set aside. Put butter and molasses into a saucepan and bring to boiling point. Add milk (or water) and dry ingredients alternately. Beat vigorously. When smooth, pour mixture over plantains in pan. Bake at 350 F. for 50 to 55 minutes until done. Let stand for 5 minutes. Loosen with spatula. Turn upside down on serving plate. Cut in squares to serve. (Whipped cream topping may be used.) Serves 8.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .