Photo: Guinness Gingerbread

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
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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.

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Newest Ratings and Reviews

Read all 4 reviews

  • on October 27, 2012

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    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!

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  • on October 15, 2012

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    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.

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  • on March 18, 2012

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    Definitely moist and definitely fun to make! This is the first gingerbread recipe I've ever made, but not the first I've ever eaten. I shared the finished product with two friends and they both said it could have used more sugar (maybe an thin-glaze, or icing.

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