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Practical Cooking Tips
- Use fresh ground ginger for a more vibrant spice flavor.
- Allow each layer to cool slightly before adding the next to keep the layers distinct.
- Chill the dessert well before serving to help it set and slice cleanly.
Ingredients 0/18
Why This Dish Is So Satisfying
Step 1
Warm your oven to 350°F and lightly grease a 9-inch square pan. In a bowl, beat together the butter, Sugar In The Raw®, and Stevia In The Raw® until smooth and creamy. Add the molasses and egg, mixing well. Then, on low speed, blend in the flour, baking soda, ginger, cinnamon, and salt. Slowly add the water while mixing, stopping to scrape down the sides as needed. Pour this batter into your prepared pan and bake for about 35 to 40 minutes, or until a toothpick comes out clean. Let it cool completely before cutting into 1-inch cubes.
Step 2
While the gingerbread is baking, melt the butter in a small saucepan over medium heat. Stir in the brown sugar, Stevia In The Raw®, cream, and salt, whisking everything together. Bring the mixture to a gentle boil and let it cook for about 5 minutes, whisking now and then. Take it off the heat and stir in the vanilla, then let it cool to room temperature.
Step 3
Whip the cream with Sugar In The Raw® and Stevia In The Raw® until it holds stiff peaks—it should take about a minute on high speed. Keep the whipped cream chilled until you’re ready to put everything together.
Step 4
To assemble, divide half of the gingerbread cubes among 10 serving dishes or jars. Spoon some of the butterscotch sauce over them, followed by a layer of whipped cream. Repeat with the remaining gingerbread, sauce, and cream, then enjoy!
