Ingredients
- 180 ml Quebec maple syrup (dark, robust)
- 80 ml unsalted butter, melted
- 1 large egg
- 120 ml boiling water
- 1 tsp baking soda
- 240 g all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp salt
Method
- Preheat oven to 325 °F (163 °C). Grease an 8×8-inch pan.
- Whisk melted butter and maple syrup; beat in egg. Dissolve baking soda in boiling water and stir in.
- Combine flour, spices and salt; fold into wet mixture until smooth.
- Pour into pan and bake 35–40 min until set. Cool before slicing.
- Serve warm with a drizzle of maple syrup or whipped cream.
Conversion and rationale
Original sweetener (classic version): 150 g brown sugar + 60 ml molasses
Conversion used: 150 g brown sugar + 60 ml molasses → 180 ml dark maple syrup (provides both sweetness and the deep caramel notes of molasses); boiling water reduced from 180 ml to 120 ml; oven lowered 15 °F.
Why Quebec maple syrup: Dark robust maple syrup naturally echoes the molasses-like depth of traditional gingerbread while adding trace minerals. Eliminates two sweeteners with one local Québec ingredient.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →