Gingerbread isn’t just for the holidays anymore. Especially when it’s made with beer! I know the season is over, but I want to enjoy the holiday treats just a little bit longer. I found this recipe for Guinness Gingerbread from Nigella Lawson and I think it will help do just that!
Ingredients (Makes about 12 servings):
- 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 stout (such as Guinness or Kane Silent Nights)
- 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
- 2 eggs
Cooking Directions (Prep time = 10-15 mins. / Cook time = 45 mins.):
- Preheat your oven to 325° F.
- Line a 9 x 2 in. cake pan with aluminum foil and grease it, or grease your foil tray.
- 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 soda. (Tip: You will need to be patient and whisk thoroughly to get rid of any lumps.)
- 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.
- Pour this into your cake/foil 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.
- Let the gingerbread cool before cutting into slices or squares