This one comes from Nigella Lawson. More cake-y, less bread-y. I've found that's it's actually not that sticky if you bake it for an extra 5 minutes. I've never tried this recipe with golden syrup; I've only used a mixture of corn syrup and honey.
Ingredients
- 150g butter
- 200g golden syrup
- 200g black treacle or molasses
- 125g dark muscovado sugar
- 2 teaspoons finely grated ginger
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon bicarbonate of soda, dissolved in 2 x 15ml tablespoons warm water
- 250ml full-fat milk
- 2 eggs, beaten to mix
- 300g plain flour
Instructions
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Preheat the oven to 170°C/gas mark 3 and line a roasting tin or ovenproof dish (approx. 30cm x 20cm x 5cm) with Bake-O-Glide, foil or baking parchment (if using foil, grease it too).
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In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves.
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Take off the heat, and add the milk, eggs and dissolved bicarbonate of soda in its water.
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Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter, so don’t worry. This is part of what makes it sticky later.
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Pour it into the prepared tin and bake for 45–60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.
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Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into 20 squares, or however you wish to slice it.