“This gingerbread has a dark, slightly bitter but comforting quality to it. The stout not only adds the deep colour, but the bubbles in it help provide a super light batter.”
I’m finally back in action. I’ve moved into my new place, hosted Christmas Eve dinner, and FINALLY been connected to the internet.
I am still unpacking stuff, living on leftover Christmas ham and turkey, and have been tackling the cray cray crowds at the sales.
I’m loving my new place, the kitchen has an oven that works a treat, and I have a nice amount of bench space to get my cook on. The space is nice and bright, and it’s fun to actually put nails in the wall and not worry about geting my bond back.
I hope you all had a great Christmas, and Santa was good to you. Hoping none of your received any lumps of coal!
I’m off to a High Tea Pot Luck tomorrow at Cherrie’s house, and I volunteered to make this plus… stupidly…. a macaron tower! I have one sorta successful batch, and one that looks like whoopie pies. For those not brave enough to attempt making their own macarons from scratch, I tried the Zumbo salted caramel premix box from the supermarket last week and it worked a treat. I was determined to not cheat this time
I’ve seen Nigella make this gingerbread recipe a few times and always wanted to try it. So Cherrie’s Christmas High Tea seemed to be the perfect excuse.
This gingerbread has a dark, slightly bitter but comforting quality to it. The stout not only adds the deep colour, but the bubbles in it help provide a super light batter. Super duper easy to make, but you wouldn’t want to make it too often with all the sugar and syrup!
You can enjoy it on it’s own, or serve it with cream and poached plums.
- 150g butter, plus some for greasing
- 300g golden syrup
- 200g dark muscovado sugar
- 250ml Guinness
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 300g plain flour
- 2 teaspoons baking soda
- 300ml sour cream
- 2 eggs
- 1 x 23cm square baking tin or 1 x foil tray approx.. 30 x 20 x 5cm
- Preheat your oven to 170°C. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
- Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
- Take off the heat and whisk in the flour and baking soda. 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 this into your cake/foil pan, and bake for about 45 minutes; when it’s ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
- Let the gingerbread cool before cutting into slices or squares.