My Mom. Patient, supremely tolerant, obsessively clean and a graceful beauty. Growing up I used to watch her cook, clean, care, love, and maintain peace at home, and always wonder why she didn’t venture out to discover the world or have an adventure of her own. I mean at some point wouldn’t she lose it? When I did ask her she would just smile.
In this day and age, there are so many platforms for young people to exhibit their skill and talent. Back in the days when there weren’t blogs, Facebook or the Internet, women like my mom relied on magazine and newspaper clippings, a VCR to record food shows on TV and books to jot down recipes from friends and family. Back then recipes were shared and technically got passed down among loved ones. Guests who came over and had her food once would remember her by her cooking from then on.
My mom too has her collection of clippings and recipe books. The aging pages, her handwriting, all of it are so special.
The past week all I have been thinking of was Mom’s No Bake Gingerbread. This sweet treat is a humble teatime special. It has been quite some time since she last made it and I have been after her to get out her standing mixer and work her magic.
P.S. This is her take on Gingerbread. No fuss. No bake. Steamed.
Mom’s No Bake Gingerbread.
½ cup all-purpose flour
200 grams butter (room temperature)
½ cup breadcrumbs
3-4 tsp ginger powder (the strength of the spice might vary depending on the brand you use)
1 tsp baking powder
1 tsp vanilla essence
¼ cup milk (use enough to reach the consistency of an idli batter)
1 and ½ cup caster sugar
Sieve the flour and baking powder mix 2-3 times.
To it add breadcrumbs and powdered ginger. Mix well and keep aside.
In the bowl of a standing mixer, add the butter and whisk it on medium speed for about 2 minutes.
To the butter add the caster sugar little by little.
Once the mixture is well combined add the eggs followed by vanilla essence.
After a minute or 2 of mixing, add the previously set aside mixture of flour, baking powder, breadcrumbs and powdered ginger to the batter.
Let it combine well.
Finally, add enough milk and whisk to reach the consistency of an idli batter. (You don’t want it to be too thin).
For steaming you will need some small non-stick baking molds or idli steamer plates.
Grease the molds with butter.
Place them inside a pressure cooker.
Cover the lid (without the weight) and let them steam cook for about 15-20 minutes.
To ensure that it is fully cooked through prick the bread with a tester . The tester should come out clean.
Serve your super moist gingerbread with tea.
Note: You will have to steam the batter in batches depending on the number of molds you have on hand.
Recipe by: Aswathi Sajan George