Photo: Guinness Gingerbread Recipe
Ingredients
- 1 1/4 sticks 10 (tablespoons) butter, plus some for greasing
- 1 cup golden syrup (such as Lyle's)
- 1 cup (packed) plus 2 tablespoons dark brown sugar
- 1 cup stout (such as Guinness)
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 cups sour cream
- 2 eggs
- 1 rectangular aluminium foil pan or cake pan, approximately 13 by 9 by 2-inches
Directions
Preheat your oven to 325 degrees F. 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.
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By winos_5641666
Windsor, CA
on January 03, 2013
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This is DELICIOUS gingerbread. Light and very moist, gets even better the next day or two! I will make this again and again! Thanks Nigella!
By melodyp_827
Houston, TX
on December 20, 2012
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I was looking for a new gingerbread recipe to try, and was drawn to this one for its simplicity and the already stellar reviews. So, now I'm adding to that! Brought it up to work just before Christmas and everyone raved. Delicious! I couldn't find Lyle's at my grocery store, so I searched the internet for substitutions and the consensus was equal parts molasses and light corn syrup (so I used 1/2 cup of each. I ended up using light brown sugar on accident and I also used light sour cream. I used just a little extra on the spices, but I think I'm going to try 2 1/2 tspns of cinnamon and ginger next time, and a little extra on the cloves, too. I checked mine at 40 minutes and it was perfectly cooked. I plan to make it again for my family at Christmas!
By havok_70
Worcester, MA
on December 19, 2012
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Fabulous! Served this for Easter with a salted caramel frosting and everyone raved about it. Getting ready to make it again for our Christmas celebration and my family is eagerly awaiting it!
Read all 36 reviews