This is another of my go-to Christmas recipes, that I have made to hand out to the children's nursery teachers or taken to a childrens party! It's another classic from the Nigella Christmas book, which is my seasonal bible!
Have a go and let me know of the FFF Facebook page what you think. Remember to check out the other recipes that Jamie and I made: Christmas Rocky Road, Mince Pies, Honeycomb and the edible gifts I made on the Hairy Bikers recently ...including cream free truffles and stained glass window biscuits!
- 150g butter
- 200g golden syrup
- 200g black treacle
- 125g dark muscovado sugar
- 2 tsp finely grated ginger
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp bicarbonate of soda, dissolved in 2 x 15ml tablespoons warm water
- 250ml full-fat milk
- 2 eggs, beaten to mix
- 300g plain flour
1 Preheat the oven to 170°C/gas mark 3 and line a roasting tin or ovenproof dish (approx. 30cm x 20cm x 5cm) lined with baking parchment (I grease it as well!)
2 In a saucepan, melt the butter over a low-medium heat with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves
3 Take off the heat, add the milk, eggs and dissolved bicarbonate of soda in water
4 Sieve the flour into a bowl and pour in the liquid ingredients, beating until well mixed. The batter will be a very liquid, but that's OK, it will be what makes it sticky later. Give a quick whisk if there are some lumps of flour
5 Pour it into the prepared tin and bake for 45 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!