The other day my dad mentioned that he'd seen some tasty looking gingerbread at the bakery. He followed this statement with "I was going to buy some, but you make the best gingerbread.." Of course, my immediate reaction was to make him a huge slab of gingerbread toot sweet... My dad moves in mysterious ways.
slightly adapted from Nigella Lawson's Christmas
150g unsalted butter
200g golden syrup
125g dark brown sugar (I used dark muscovado sugar)
2 teaspoons finely grated fresh ginger
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Soda slurry: 1 teaspoon bicarbonate of soda, dissolved in 30ml warm water
250ml sour cream
2 eggs, lightly beaten
300g cake flour
Preheat the oven to 170 degrees C. Grease a 30cm x 20cm disposable foil roasting tin with cooking oil spray and line it with baking paper. Set aside.
Put the butter, sugar, golden syrup, molasses, fresh ginger, ground ginger, cinnamon and cloves into a saucepan and place it over a low heat until the butter has melted. Remove from the heat and add the milk, eggs and soda slurry and whisk to combined.
Put the flour into a large bowl and pour in the liquid ingredients. Whisk to fully incorporate all the ingredients.
Pour the batter into the prepared tin and bake for 45-50 minutes until risen and firm on top. It's best to try not to overcook this cake, as it is meant to be sticky. Mine took bang on 45 minutes and it was deliciously moist and sticky when we devoured it with cups of coffee.
Transfer the tin to a wire rack and let it cool completely in the tin before slicing.