Nigella’s Sticky Gingerbread ( 20 squares)

Nigella's Sticky Gingerbread ( 20 squares)
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Nigella's Sticky Gingerbread ( 20 squares)
Print Recipe
  1. Preheat the oven to fan 160 and line a baking tray with baking parchment. You can either use one tray measuring approx 30 x 20 x 5cm like a brownie tin, or divide the mixture into smaller trays for instance if you are making them as gifts in the presentation boxes as above.
  2. In a saucepan, melt the butter, sugar, syrup, treacle, fresh and ground ginger, cinnamon and cloves, over a low heat until all melted together.
  3. Take off the heat, add the milk, eggs and dissolved bicarb of soda in the water.
  4. Put your flour into a separate bowl and pour in the liquid ingredients, beating until well mixed. It will be quite a liquid batter so don’t worry if it looks very runny compare to other cake mixes.
  5. Pour your mix into your prepared roasting trays and bake in the oven for about 45 minutes. Don’t overcook, the mix should be risen and firm on top but still a little spongy and a skewer shouldn’t be dry if pushed into the bake.
  6. Leave in the tin to cool on a wire rack. When cool, cut into small squares. Wrap loosely in baking parchment and store in an airtight cake tin to keep it fresh for up to 2 weeks.
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