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)
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
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!