Gingerbread cream and pear ribbon bread from Sweet Sugar, Sultry Spice: Exotic Flavors to Wake Up Your Baking (page 203) by Malika Ameen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on October 02, 2024

    Never I have worked so hard on a recipe only to have it fail so spectacularly. Each element took a fair amount of time to make and turned out well but combining the gingerbread cream with the bread dough just didn’t work when it came to baking. There was simply too much cream and it made cutting the final dough into the pieces extremely difficult and then it oozed out of the pan throughout the baking time carrying pieces of the dough with it. The end result was some edible pieces of bread on top of a pudding like base that included gooey bread dough. Plus I had to clean a messy oven! We ate a few bites of the bread off the top and dumped the rest. It wasn’t a nice sliceable bread and it wasn’t a good bread pudding either.

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