Ingredients
- 125 ml Quebec maple syrup
- 60 ml molasses
- 85 g butter, melted
- 1 egg
- 200 g all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp salt
- 125 ml hot water
Method
- Whisk maple syrup, molasses, melted butter, and egg until combined.
- Sift flour, baking soda, spices, and salt; fold into wet mixture.
- Stir in hot water until smooth batter forms.
- Pour into 20 cm square pan; bake at 160 °C for 35–40 min.
- Cool completely before serving.
Conversion and rationale
Original sweetener (classic version): 150 g brown sugar + 60 ml molasses
Conversion used: Use 125 ml maple syrup (replaces 100 g brown sugar equivalent); keep molasses for depth; reduce baking soda slightly to compensate for acidity; lower oven to 160 °C.
Why Quebec maple syrup: Maple syrup harmonizes with warm spices (ginger, cinnamon) and molasses, creating authentic colonial-style flavor. Quebec maple pairs historically with spice traditions.
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 →