Gingerbread is a word which makes me very suspicious. When someone tells me they have gingerbread, I know that in a few moments I will be either ecstatic or absolutely gutted. The reason being that the word “gingerbread” appears to be used both for the squidgy, amazing cake kind and the chewy, slightly rubbish biscuit kind (though Emma tells me these should really be referred to as gingerbread biscuits). Yeah yeah, I know, I’m in the minority here, but gingerbread men do nothing for me. Gingerbread cake, on the other hand, makes me so happy, I just want to lie on a big pile of it and smoosh my face into it’s lovely, sticky insides. I don’t know. Let’s move on.
I should tell you now that this is a Nigella recipe, so you know it’s going to be something you want to stick in your face as soon and as often as possible. It’s also one of the most Christmassy things I have ever tasted. I am a huge fan of ginger, so I’ve increased the ginger in this slightly. The original recipe includes a lemon icing, which is pretty amazing, but definitely not necessary, especially if you have someone (Chris) who objects to lemony things to cater for. I’ve included the icing recipe in case you want to try it.
Sticky gingerbread
From How to be a Domestic Goddess by Nigella Lawson
Makes 16 biggish pieces
Ingredients:
150g/5.3 oz butter
125g/4.5 oz light muscovado sugar (light brown sugar)
200g/7.1 oz golden syrup (or corn syrup)
200g/7.1 oz black treacle (molasses)
4 tsp ginger in sunflower oil (I used Bart’s) or 2-4 tsp fresh ginger
250ml/9 fl oz milk
2 large eggs
1 tsp bicarbonate of soda dissolved in 2 tbsp warm water
300g/10.6 oz plain (all-purpose) flour
For the icing (optional):
1 tbsp lemon juice
175g/6.2 oz icing (confectioner’s) sugar
1 tbsp warm water
Preheat the oven to 160C (320F) fan oven/170C (340F) conventional oven. Line a 11 by 7 inch/28cm by 18cm glass baking dish or roasting tin with foil.
Put the butter, sugar, golden syrup, treacle and ginger in a large saucepan and set over a low heat, stirring every so often until the mixture is melted and well combined.
Remove the pan from the heat and beat in the eggs, milk and bicarb/water mixture. Sift the flour into the pan and stir in. If the mixture becomes a bit lumpy at this point, get out the electric whisk (or a handwhisk will do the trick too) and give it a good beating to get the lumps out.
Pour the mixture into the lined tin and bake for 45 minutes to 1 hour, until risen and firm (mine took 50 minutes in 160C fan oven). Be careful not to overcook it as it is best sticky and will continue to cook in the pan once removed from the oven.
If you want to ice this, make the icing while the cake is cooling by whisking the lemon juice into the icing sugar and then gradually whisking in the water until you have the desired consistency (you may not need all the water). You want a thick, spreadable icing.
Allow to cool completely in the baking dish and spread on the icing if using, then cut into whatever sized pieces you like. I chose 16 biggish pieces.
