Anyway this recipe is amazing in my opinion. I don't think I'll make gingerbread any other way now. It's nice and moist and keeps for a week if you wrap in baking paper and cling film. Anyway on to the recipe.
Nigella's Guinness Gingerbread
Makes about 16-20 squares
300g golden syrup
200g dark muscavado sugar
2tsp grounder ginger
2tsp ground cinnamon
1/4 teaspoon ground cloves (I didn't have this so used a little All Spice which worked fine)
300g plain flour
2tsp bicarbonate of soda
300ml sour cream
2 large eggs
Baking tin/tray lined with greaseproof paper. Grease the tin with a little butter first.
- Preheat oven to 170c
- Put the butter, syrup, muscavado sugar, Guinness, ginger, cinnamon and ground cloves into a pam and melt gently over a low heat.
- Take off the heat and whisk in the flour and bicarb. You will need to be patient and whisk thoroughly to get rid of any lumps.
- Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
- Pour into your lined square tin, or foil tray, and bake for about 45 minutes; when it’s ready it will be gleamingly risen at the centre, and coming away from the tin at the sides.
- Let the gingerbread cool before cutting into slices or squares (I must admit I did not wait!)