Moist and delicious, this cake will stay fresh for up to 2 weeks!

Unbelievably easy and utterly delicious, this lovely recipe (adapted from Nigella) is sure to be popular whatever your plans! Be warned: it is incredibly moreish and you are more than likely to eat multiple slices (if not the whole cake). A fantastic treat to bring to a BBQ, and the kids love it too. Brilliant.

You will need:

  • 150g butter, plus some for greasing
  • 300g golden syrup
  • 200g dark muscovado sugar
  • 250ml Guinness
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 300g plain flour
  • 2 tsp bicarbonate of soda
  • 300ml sour cream
  • 2 eggs

 

  1. Preheat your oven to 170°c (gas mark 3 or 340°F). Whip out a standard brownie baking dish (I use a pyrex (9” x 13”) or something similar and grease with butter or vegetable oil. You could also use Cake Release, which is a great little product from Lakeland.
  2. Get your apron on and your playlist going. I recommend Joni Mitchell for this particular recipe.
  3. Grab a large saucepan and gently melt the butter, syrup, muscovado sugar, Guinness, ginger, cinnamon and ground cloves until they are all liquidy and amazing.
  4. Once it is smooth, whisk in the flour and bicarb of soda. Feel free to whisk like a demon – you want to be sure to eliminate any lumps. This could require some patience. Perhaps envisage your ex’s face while you merrily beat it into shape. Just a suggestion.
  5. Next, whisk the sour cream and eggs together in a separate bowl. Then add it to the gingerbread mixture, whisking it altogether until smooth and shiny.
  6. When you are satisfied, pour it into your pan or tin and pop in the oven for 45 mins. It will be uber shiny and coming away from the edges when it’s done. It will also smell amazing, so inhale deeply but don’t burn your nose.
  7. Put it on a wire rack to cool down and chill out for a couple of hours. When it is cold, cut it into squares and scoff the lot. Amazing.

SNEAKY TIP:

This gingerbread lasts for AGES. Just wrap it up in baking parchment, then cling film it up and stick it in an airtight container. You will still have amazing gingerbread for up to two weeks! Lovely!

And for those that really plan ahead, you can freeze it too! Just wrap it in parchment, then two layers of tin foil and it will live happily in the deep freeze for up to three months. Give it about four hours to defrost on the draining board and then cut it up and hand out to your friends/relatives/passersby.

Enjoy!


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