This is another recipe from the wonderful Nigella Christmas. I promise that will be the end of my sweet treats recipes for a while and back to the proper business of real food. Well, for a week or so anyway!
I wasn’t going to blog this recipe for the simple fact that I’m not a big fan myself. I made it because I saw so many people raving about it online and thought it sounded really nice. And then I tasted it and decided gingerbread is not for me. You have no idea how much this disappoints me, I usually love everything Christmas related! Anyway, I didn’t make it for me, I made it to give to people as part of a gift and they loved it. And that’s all that matters, right? So don’t let my weird tastes put you off. Some asked for the recipe so that is why I am blogging it.
If you do like gingerbread, this is a very easy recipe. It is a very moist cake and keeps well in an airtight tin for a couple of weeks. Ideal to have around the house for any unexpected callers at this time of year. I think I’m selling it to myself now!!
I’m taking this opportunity to plead with manufacturers to put black treacle in a squeezy bottle. Please and thanks.
Makes 20 pieces
- 150g unsalted butter
- 200g golden syrup
- 200g black treacle or molasses
- 125g dark muscovado sugar
- 2 tsp finely grated fresh ginger
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp bicarbonate of soda, dissolved in 2 tbsp of warm water
- 250ml full fat milk
- 2 eggs, beaten
- 300g plain flour, measured into a large bowl
- Icing sugar for dusting
- Preheat the oven to 170c/150c fan/gas mark 3 and line a roasting dish or suitable dish approx 30cm x 20cm with baking parchment. I used a roasting dish, Nigella also suggests using disposable foil trays. It saves on washing up too!
- Put a saucepan on a low heat and melt together the butter, golden syrup, black treacle, sugar, fresh ginger and ground spices.
- When melted and the sugar is fully dissolved, take pan off the heat and add the milk, eggs and dissolved bicarbonate of soda. Mix well.
- Pour the liquid mixture over the flour and beat very well until mixed. I was beating for ages and there seemed to be lumps of flour still in the mix. I am very conscious of never over mixing a cake batter (it causes air pockets and heavy cakes) so I poured in into the tray, lumps and all but it turned out fine. It is a very wet batter so don’t worry if it looks wrong.
- Bake it for 45-60 minutes until it has risen and is firm on top. Mine took about 55 minutes. Nigella warns that overbaking will mean it will lose its stickiness.
- Leave the cake in the tin on a wire rack to cool. Cut it into 20 squares, or more if you wish – a little goes a long way.
- Dust with icing sugar.
Click here for the print friendly version – Sticky Gingerbread – A Cookbook Collection