2 c. all-purpose flour
1 tsp. baking soda
1 1/2 tsp. salt
1/3 c. butter, melted
1/4 c. light or dark brown sugar
1 tbsp. ground ginger
1 c. dark or light molasses
1/2 c. buttermilk or soured milk
1 lg. egg
1/3 c. chopped candied ginger

Soured milk: Mix 1/2 cup whole or lowfat milk with 1 1/2 teaspoons cider vinegar. Let stand 5 minutes until thickened, small curds have formed.

Heat oven to 325 degrees. Lightly grease and flour an 8 inch square baking pan.

Mix flour, ginger, baking soda and salt together. In large mixing bowl with electric mixer beat molasses, buttermilk, butter, brown sugar and egg until well blended. With low speed, beat in flour mixture just until blended.

Stir in candied ginger. Pour into prepared pan. Bake 50-60 minutes until pick near center comes out clean and gingerbread will pull away from sides. Completely cool in pan on rack. Invert pan and shake gently to release.

Softly whipped cream garnished with chopped candied ginger may be placed on top (optional). Serves 8.