Tuesday, December 23, 2008

Gingerbread

Gingerbread isn't terribly common in this country, I think it is more a European treat, but I have always wanted to try this recipe. It appears in Nigella Christmas: Food, Family, Friends, Festivities and so I decided to make it to add to the list to be done as foodie presents for Christmas. It is so easy and so delicious, a typical Nigella recipe in that respect! It really does taste of Christmas, spicy and warm, and is just perfect with a cup of tea. I iced it, as per Nigella's recommendation, with lemon icing and it really does set it off. The cake is light and terribly addictive, in fact I had to make it again the next day to have one in the pantry in the lead up to Christmas! I will take the rest of it around to my mum's tonight to eat with the Christmas cocktails we always imbibe in on Christmas eve!!!

Nigella's Sticky Gingerbread
  • 150g butter
  • 200g golden syrup
  • 200g black treacle or molasses
  • 125g dark muscovado sugar
  • 2 teaspoons finely grated ginger
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon bicarbonate of soda, dissolved in 2 x 15ml tablespoons warm water
  • 250ml full-fat milk
  • 2 eggs, beaten to mix
  • 300g plain flour
1 Preheat the oven to 170°C/gas mark 3 and line a roasting tin or ovenproof dish (approx. 30cm x 20cm x 5cm) with Bake-O-Glide, foil or baking parchment (if using foil, grease it too).


2 In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves.

3 Take off the heat, and add the milk, eggs and dissolved bicarbonate of soda in its water.

4 Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter, so don’t worry. This is part of
what makes it sticky later.

5 Pour it into the prepared tin and bake for 45–60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.

6 Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into 20 squares, or however you wish to slice it.

Makes 20 squares

MAKE AHEAD TIP:
Make the gingerbread up to 2 weeks ahead, wrap loosely in baking parchment and store in an airtight
tin. Cut into squares as required.

FREEZE AHEAD TIP:
Make the gingerbread, wrap in baking parchment and a layer of foil then freeze for up to 3 months.
Thaw at room temperature for 3–4 hours and cut into squares.

2 comments:

Nickki said...

Wow, your gingerbread looks fantastic! I haven't tried this recipe yet, but it looks like a winner :)

Sophie said...

Delicious! Gingerbread is always best when it's sticky and moist like this :).