Easy Hot Water Gingerbread with Lemon Curd

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This recipe for easy hot water gingerbread came from the Nova Scotia publication, Saltscapes Magazine


Units Scale


  • 1 egg
  • 1/2 cup white sugar
  • 1/2 cup butter, room temperature
  • 1 cup Crosby’s Fancy Molasses
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp ginger
  • 1 cup hot water or hot tea
  • 2 1/2 cups flour

Lemon curd:

  • 1/4 cup butter
  • 1/2 cup sugar
  • 3 eggs, beaten
  • 1/2 cup fresh-squeezed lemon juice
  • Zest of one lemon



  1. Grease and flour a 9” high-sided cake pan (round or square) or line it with parchment paper.
  2. In a large bowl, combine egg, sugar, butter, molasses, salt, baking soda and ginger.
  3. When thoroughly blended, add hot water; stir, then add flour.
  4. Pour into prepared pan. Bake at 350°F for 45 minutes, or until a toothpick inserted in the centre comes out clean.
  5. When cool, sprinkle with icing sugar if you like. Serve with whipped cream and/or lemon curd.

Lemon curd:

  1. In a medium pot, melt the butter over medium heat.
  2. While butter is melting, whisk the remaining ingredients together and add to the pot once the butter has melted.
  3. Stir constantly until it thickens, about 10 minutes.
  4. Remove from heat and cool.