Gingerbread (Nigella Lawson's Version)
This one comes from Nigella Lawson. More cake-y, less bread-y. I’ve found that it’s actually not that sticky if you bake it for an extra 5 minutes. If you don’t have golden syrup you can use a mixture of corn syrup and honey.
Source: https://www.styleathome.com/food-and-drink/recipes/article/recipe-nigella-s-sticky-gingerbread
Yield: 20 servings
Ingredients
- 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
Instructions
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).
In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves.
Take off the heat, and add the milk, eggs and dissolved bicarbonate of soda in its water.
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.
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.
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.