I decided to make guinness gingerbread on a whim last Friday. It was more moist, sticky, and delicious than I expected – I could have eaten the entire thing for dinner had Sarah and I not had plans to meet the boys downtown for dinner in the pouring rain. Seriously, next time it’s raining that hard, I know what I’m making for dinner.
Recipe from Nigella Lawson
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 Guinness
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 cups all-purpose flour
2 teaspoons baking soda
1 1/4 cups sour cream
1 x rectangular aluminum foil pan or cake pan, approx. 13 x 9 x 2 inches
1) Preheat your oven to 325F. Line cake pan with aluminum foil and grease it.
2) Put the butter, syrup, dark brown sugar, Guinness, ginger, cinnamon, and ground cloves into a saucepan and melt gently over a low heat.
3) Take off heat and whisk in flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
4) Whisk the sour cream and eggs together in a measuring cup and then beat into the gingerbread mixture, whisking again to get a smooth batter.
5) Pour this into your cake pan and bake for about 45 minutes. When it’s ready, it will be gleamingly risen at the center, and coming away from the pan at the sides.
6) Try as hard as you can to let the gingerbread cool before cutting into bars or squares. This was the most difficult part.