Gingerbread (Nigella Lawson's version)

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.

Source: https://www.styleathome.com/food-and-drink/recipes/article/recipe-nigella-s-sticky-gingerbread
Yield: 20 servings

Ingredients

Instructions

  1. 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).

  2. In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves.

  3. Take off the heat, and add the milk, eggs and dissolved bicarbonate of soda in its water.

  4. 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.

  5. 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.

  6. 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.