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Guinness Gingerbread
Nb persons: 24
Yield:
Preparation time:
Total time:
Source: Nigella Kitchen
| 150g | butter, plus some for greasing |
| 300g | golden syrup |
| 200g | dark muscovado sugar |
| 250ml | Guinness |
| 2 teaspoons | ground ginger |
| 2 teaspoons | ground cinnamon |
| 1/4 teaspoon | ground cloves |
| 300g | plain flour |
| 2 teaspoons | bicarbonate of soda |
| 300ml | sour cream |
| 2 | eggs |
1 30 x 20 x 5cm tray
1Preheat your oven to 170 degrees/gas mark 3. Line your square tin with foil and grease it, or grease your foil tray
2Put the butter, syrup, muscovado sugar, Guinness, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
3Take off the heat and whisk in the flour and bicarb. You will need to be patient and whisk thoroughly to get rid of any lumps.
4Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture in the sour cream and eggs, whisking again to get a smooth batter.
5Pour this into your lined square tin, or into a barbecue-type foil tray and bake for about 45 minutes; when it’s ready it will be gleamingly risen at the centre, and coming away from the tin at the sides.
6Let the gingerbread cool before cutting into slices or squares.
Irish
St Patrick's Day
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