TOTAL TIME: 55 min
Prep: 10 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 24 small, squat squares or 16 generous rectangular slabs
LEVEL: Easy

ingredients

  • 1 1/4 sticks 10 (tablespoons) butter, plus some for greasing
  • 1 cup golden syrup (such as Lyle's)
  • 1 cup (packed) plus 2 tablespoons dark brown sugar
  • 1 cup stout (such as Guinness)
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.

Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.

Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.

Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.

Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.

Let the gingerbread cool before cutting into slices or squares.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 5 reviews

  • on February 11, 2014

    Flag

    this was great and anytime of year. thanks Nigella

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 27, 2012

    Flag

    If you are looking for a "slap your face off" spicey gingerbread, keep looking. If you are wanting a moist, warm toned spice flavored gingerbread, then this is your recipe perfection. The favors perfectly compliment each other. I would give it more stars but, unfortunately this is the best I can do. Many people have tried it, and I always come home with an empty plate. Try it once, you won't regret it. If you don't like it, at least you will some great beer in the frig for later!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 15, 2012

    Flag

    This is indescribably delicious--and so simple to make. It is so rich and has such a depth of flavor that it doesn't even need the icing sugar--except for decoration. I get requests to make this. Thank you, Nigella.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.