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- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 24 small, squat squares or 16 generous rectangular slabs
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- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 24 small, squat squares or 16 generous rectangular slabs
Ingredients
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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