Nigella’s Gingerbread recipe

This is a very dense cake, rather than a gingerbread biscuit (or “cookie”). If you like sweet, rich gingery flavours, you’ll love this!

Nigella’s Gingerbread (from ‘How To Be A Domestic Goddess)

Nigella's gingerbread is moist and tasty!

150g butter
125gm dark sugar
200gm golden syrup
200gm black treacle (or molasses for a really dark cake)
2 tsp fresh ginger (finely grated)
1 tsp ground cinnamon
250ml milk
2 large eggs, beaten
1 tsp baking soda
2 tbsp warm water
300gm plain flour

Preheat the oven to 170c/gas mark 3. In a saucepan, melt the butter, sugar, golden syrup, treacle (or molasses), ginger and cinnamon. Once the butter has melted take the pan off the heat and leave it to cool slightly, while you dissolve the soda in the water, and add that the the beaten eggs and milk. Combine the milk mixture with the sugar mixture. Sift the flour into the wet ingredients and mix well until smooth – it is a very liquid batter. Pour into a greased tin (roughly 30cm x 20cm) and bake for around 45 minutes, until the cake has risen and is firm. Be careful not to overcook it, as it really is best when it’s still sticky, and it will continue to cook slightly once it’s out of the oven.

Nigella suggests icing it with lemon icing, but I like it just the way it is – unadulterated gingeryness at its best!

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12 thoughts on “Nigella’s Gingerbread recipe

      1. You don’t have golden syrup in the US?! I’ve done a quick search, and it’s also called ‘light treacle’ and there is a brand called ‘Lyle’s Golden Syrup’ which is sold in the US, so you might have to go and hunt for it.

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  1. Isn’t it funny which ingredients are and aren’t available between the U.S. and Commonwealth countries? (I think the lack of Golden Syrup was part of why we stopped eating Anzac biscuits when we moved back to the U.S.)

    Thanks for posting this recipe. I might wait until the winter to try it, if I can locate the necessities!

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    1. I know… it constantly ceases to amaze me how different countries can be that speak the same language! When I lived in the UK there were always things I craved from New Zealand but couldn’t get, and now that I’m back home in New Zealand I miss all the wonderful things in the UK (Marks and Spencer specifically!!). And when I read American recipes there are all sorts of funny things I’ve never heard of – a ‘stick’ of butter for instance, which I now know by heart is 113gm, which probably means nothing to Americans as you don’t use the metric system… Food as social history!!

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  2. i love nigella! i haven’t watched her in so long…this was definitely a great reminder that she’s out there too. i like her, giada de laurentis, and the barefoot contessa. who else do you like to watch?

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    1. We mostly get the UK chefs and the Australian chefs over here – not so many American chefs. Delia Smith is very dependable – great for those classic recipes. Maggie Beer and Stephanie Alexander are in a similar vein. And though I don’t like to watch Bill Granger (he REALLY annoys me) I do like his food… Do you get to see many Australian chefs in the US?

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  3. Golden Syrup is boiled sugar cane juice.
    I use it where light corn syrup is asked for in American/Canadian recipes (although golden syrup is sweeter)
    If you are working the other way around….. Try substituting it with 2 parts light corn syrup and 1 part molasses (black treacle) or equal parts of honey and light corn syrup.

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