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
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.