Iron Chef Shellie
 

Guinness Gingerbread

“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.”

 

Hola!!

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 πŸ˜›

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.

Guinness Gingerbread

Nigella Lawson

  • 150g butter, plus some for greasing
  • 300g golden syrup
  • 200g dark muscovado sugar
  • 250ml Guinness
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ΒΌ 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
  1. Preheat your oven to 170Β°C. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
  2. Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
  3. 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.
  4. 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.
  5. 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.
  6. Let the gingerbread cool before cutting into slices or squares.

 


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Comments

17 comments on “Guinness Gingerbread
  1. Sammie - December 29, 2012 at 10:25 pm

    Great to have you back. Your oven looks awesome – can’t wait to see all the delicious delight that are going to come out of your kitchen. This gingerbread looks awesome, isn’t everything of Nigella’s?! Happy high tea!

  2. Marta @ What should I eat for breakfast today - December 30, 2012 at 1:25 am

    Have fun in your new apartment! I love spaces full of light :) We moved to ours in August and now I need to rent it for 2 months and pack everything again. Not my favorite thing to do. I think I need to bake something nice like this gingerbread and invite friends to help me πŸ˜‰

  3. Leah - December 30, 2012 at 11:47 am

    YAY YOUR BACK!!!!

    Oh my that is a lot of sugar and syrup. But it still looks amazing, I really love a ginger bread, reminds me of my grandmother.

  4. Esz - December 30, 2012 at 11:47 am

    I’ve made something very similar to this. It came from Noble Pig’s blog http://noblepig.com/2009/12/guinness-stout-ginger-cake/
    Yours uses sour cream which would be ultra delish! I might try this recipe soon :-) I’m a massive fan of ginger and spice cakes. Mmmm

  5. leaf (the indolent cook) - December 30, 2012 at 9:55 pm

    Good to see you back, and glad that you’re settling in well! This gingerbread looks excellent, with the adult touch and bittersweet complexity.

  6. Tina @ bitemeshowme - December 31, 2012 at 8:28 am

    Yay to the new house. You must be sooooooooo excited. Love the sound of this guiness gingerbread. Have a happy new year, shellie. Looking forward to having you back in full swing in 2013 πŸ˜‰ xxx

  7. Heidi - Apples Under My Bed - December 31, 2012 at 5:17 pm

    oh man I LOVE gingerbread!! The high tea spread looked amazing. Yay for new house love!
    Heidi xo

  8. Daisy@Nevertoosweet - January 1, 2013 at 6:26 pm

    Super excited that you love your kitchen and I’ve seen pictures of your new OVEN WOO HOO!!! I’ve seen this recipe before but never tried :) Yours looks amazing!!! Please keep the recipes coming xox

  9. Sara @bellyrumbles - January 1, 2013 at 8:48 pm

    Hope those boxes get unpacked pretty quickly, even better if they unpack themselves. Will have to give this recipe a try for my Irish half of the family, sounds great.

  10. Sarah - January 4, 2013 at 6:44 pm

    Beautiful!! I’ve wanted to make this gingerbread for ages, and you’ve moved it right to the top of my “to-do” list! :)

    xox Sarah

  11. Thanh - January 6, 2013 at 10:10 pm

    That cake was so good. And nice food styling.

  12. Agnes - January 13, 2013 at 12:59 pm

    Shellie, this cake was SOFUCKENGOOD.

  13. msihua (@msihua) - January 13, 2013 at 1:35 pm

    Oh I always wonder what to do with Guinness.. shall attempt a Guinness chocolate cake!

  14. Mary @ Fit and Fed - January 20, 2013 at 1:34 am

    Mmm, looks dark, complex, and delicious, I like your idea of having it with cream and poached plums!


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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