Last night we saw my heroine, Nigella Lawson, on the TV and she was doing a Christmas episode! She was throwing a cocktail for her glamorous friends in her beautiful house that was covered in fairy lights, and was making lots of snacky things to serve. She also made candles out of apples and cucumber which was (as she admitted) quite crazy but I liked it. One of the snacks she made was Black beer gingerbread, it looked very nice and my mum and I were drooling in front of the screen, you could almost smell the spices… So I made decided to make it!
Of course nothing goes smoothly in my kitchen. The first thing that I had trouble with were the measurements, which is in cups, but I soon got used to it. Then I NEARLY forgot the golden syrup, so mum, who had been waiting for my mistake, swooped in and tried to take over. But everything was soon under control and the mixture was put in the oven.
Here is a picture of my gingerbread (that I tried to make look just like Nigella’s with the reindeer, snow and trees)! It is very nice! Even my boyfriend who doesn’t like spices likes it!
10 tablespoons of butter, plus some for greasing
1 cup of golden syrup
1 cup of dark brown sugar (packed) + 2 tablespoons
1 cup of stout
2 teaspoons of ground ginger
2 teaspoons of ground cinnamon
¼ teaspoons of ground cloves
2 cups of all-purpose flour
2 teaspoons of baking powder
1 ¼ cups of sour cream
1 rectangular aluminium foil pan, approximately 13 by 9 inches
- Preheat the oven to 160C/ 325 Fahrenheit and grease your foil pan
- 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 powder. You will need to get rid of any lumps
- Whisk the sour cream and eggs together then beat into the gingerbread mixture, whisking again for a smooth batter.
- Pour the mixture into your cake tin 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 it into slices or squares.