Saturday, October 15, 2011

Guinness Gingerbread

A couple of weeks back I had a coffee morning in aid of  The Hospice. It was a great opportunity for me to bake lots of goodies, so I tried out a few new recipes, since I knew there would be plenty of willing taste testers. I made a Guinness Gingerbread which was deliciously moist and the addition of the guinness really deepened the spicy flavour of the ginger. A few of the ladies had asked me for the recipe so here it is. It's a recipe from Nigella lawson's Kitchen and one that I had earmarked to try. It's so simple to make and when wrapped in parchment paper and tin foil it will keep for up to a week. The gingerbread can be enjoyed on it's own with a cuppa but if you'd like to serve it as a dessert it marries well with poached berries and cream.




Guinness Gingerbread

Ingredients
150g butter
300g golden syrup
250ml Guinness
2tsp ground cinnamon
1/4 teaspoon ground cloves
200g dark muscavado sugar
2tsp grounder ginger
300g plain flour
2tsp bicarbonate of soda
300ml sour cream
2 large eggs

Baking tin/tray lined with parchment or greaseproof paper. A greased casserole dish would also work to allow for thick slices.

Method
1. Preheat oven to 170°C/340F/gas mark 4.
2. Put the butter, syrup, muscavado sugar, Guinness, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
3. Take off the heat and whisk in the flour and bicarbonate of 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 jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
5. Pour it 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.
6. Let the gingerbread cool before cutting into slices or squares


7 comments:

Sue/the view from great island said...

What a great idea! I've made beef stew with beer, and cheddar cheese soup with it, but never a dessert. I love your photo.

Karista's Kitchen said...

Nessa this looks fabulous! Definitely adding this to my list of recipes to bake this week. Yum!

MissCakeBaker said...

Delicious! Perfect bonfire night cake!

the mountain fox said...

Making my mouth water!

Jay said...

looks great...utterly delicious recipe...;P
Tasty Appetite

Donna OShaughnessy said...

Oh Nessa, how good this was. Instead of the golden syrup (I was not usre what that was) I subbed buckwheat honey. So moist. Again thank you!

Nessa Robins said...

Thank you for your lovely comments.
That's wonderful Donna. I asked an American friend what she would recommend in place of the golden syrup and she suggested Karo Syrup or else honey. So glad it worked out well for you!

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