Sticky Gingerbread Recipe

I love this sticky gingerbread recipe and it really does make the house smell like Christmas.  The gingerbread is incredibly moist, deliciously sticky and wonderfully flavourful, I make it almost every year.

This gingerbread is an adults treat really, I can't see children going crazy for it, the treacle and ginger are both bold flavours that I love but they're not for everyone. 

This is a great recipe to use if you have guests popping in, the gorgeous gingery scent will fill your house and the fat squares of gingerbread are a scrumptious, warming treat which go perfectly with a cup of tea or coffee.

Sticky Gingerbread Recipe - Nigella Christmas

Ingredients

150g butter

200g golden syrup

200g black treacle or molasses

125g dark muscovado sugar

2 teaspoons finely grated ginger

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon bicarbonate of soda, dissolved in 2 x 15ml tablespoons warm water

250ml full-fat milk

2 eggs, beaten to mix

300g plain flour

Preparation

 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).

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

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

 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.

 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.

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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Sticky Gingerbread Recipe