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Sticky gingerbread

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!

Sticky Gingerbread

  • 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!

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