Nigella Lawson's Sticky Gingerbread
Over a year ago
243,384 views
Ingredients
- 150g unsalted butter
- 125g Dark Muscavado Sugar
- 200g golden syrup
- 200g black treacle or molasses
- 2tsp finely grated fresh ginger
- 1 tsp ground ginger
- 1 tsp ground Cinnamon
- ¼ tsp ground cloves
- 250ml full-fat milk
- 2 large organic eggs, beaten
- 1 tsp bicarbonate of soda, dissolved in 30ml water
- 300g plain flour
Accompaniment
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Description
I can’t disentangle the smell of gingerbread from the smell of Christmas, I can think of no better welcome as people come through the door of the kitchen than the waft of it baking
Method
Preparation
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1
Preheat the oven to 170C/150C fan/325F/gas 3.
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2
Line a roasting tin or ovenproof dish (approximately 30cm x 20cm x 5cm) with Bake-O-Glide, foil or baking parchment (if using foil, grease it too).
Mixing Ingredients
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3
In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground ginger, cinnamon and cloves.
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4
Take off the heat and add the milk, eggs and dissolved bicarbonate of soda in its water.
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5
Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed.
Baking
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6
Pour the mixture into the prepared tin.
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7
Bake for 45-60 minutes until risen and firm on top.
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8
Try not to overcook, as it is nicer a little stickier and, anyway, will carry on cooking as it cools.
Cooling and Serving
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9
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.
Chef's Tips
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 foil, then freeze for up to 3 months. Thaw at room temperature for 3-4 hours and cut into squares.
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