When you smell this sweet treat baking in the oven, you know that Christmastime has officially arrived. At The Lanesborough, it would be referred to as gingerbread. At Le Bristol, it’s called pain d’épices.
Two names, one timeless recipe.
Bake it for a sweet, festive season dessert and enjoy what’s left over for breakfast with a bit of butter or jam.
5 teaspoons gingerbread spice mix
7g baking soda
55g brown sugar
Preheat oven to 155°C.
Melt butter in a saucepan and allow it to cool. In a separate saucepan, heat honey on low and remove from heat once it liquefies.
Sift together the flour, gingerbread spice mix and baking soda.
In a mixing bowl, stir together the honey and milk. Add butter and stir. Then, add the dry ingredients and blend until combined. Add sugar at the end and stir to incorporate.
Grease the bread pan with butter and coat with flour. Pour in the gingerbread batter.
Bake for 1 hour on the fan setting. After 45 minutes, the loaf can be covered with aluminium foil if it is getting too brown on top. Be careful not to open the oven too early, which can cause the loaf to collapse.
When the loaf is done and a toothpick stuck in the middle comes out clean, remove from the oven and allow it to cool in the pan, on a rack.
Your gingerbread/pain d’épice will remain fresh for 2-3 days if kept in a temperate room and wrapped in plastic wrap or parchment paper. Store in the refrigerator for a longer shelf life.