Brown Bear in a Cherry Orchard

Method

1. Make the master mix: sift its flour, baking powder, salt, cream of tartar, sugar, and dry milk together three times. Cut in the shortening until the mixture resembles cornmeal.
2. Measure 4 cups (950 ml) of master mix by spooning lightly into a measuring cup and leveling. Reserve any extra mix for another use.
3. Combine the measured master mix with the gingerbread sugar, cinnamon, ginger, and cloves. Whisk the water, eggs, and molasses together separately.
4. Add half the liquid to the dry mixture and beat for 2 minutes. Add the rest and beat for 1 minute.
5. Mix the cherries with their flour, sugar, and salt and spread in a 12-inch (30 cm) Dutch oven. Pour the gingerbread batter over the cherries.
6. Bake at 350°F (175°C) for 30–40 minutes, until the gingerbread is baked through.

1. Make the master mix: sift its flour, baking powder, salt, cream of tartar, sugar, and dry milk together three times. Cut in the shortening until the mixture resembles cornmeal.
2. Measure 950 ml of master mix by spooning lightly into a measuring cup and leveling. Reserve any extra mix for another use.
3. Combine the measured master mix with the gingerbread sugar, cinnamon, ginger, and cloves. Whisk the water, eggs, and molasses together separately.
4. Add half the liquid to the dry mixture and beat for 2 minutes. Add the rest and beat for 1 minute.
5. Mix the cherries with their flour, sugar, and salt and spread in a 30 cm Dutch oven. Pour the gingerbread batter over the cherries.
6. Bake at 175°C for 30–40 minutes, until the gingerbread is baked through.

Cook’s notes

• The master mix ingredients make a batch; measure only 4 cups into the gingerbread. No charcoal count is given for this version.