Thursday, 11 December 2014

Lactose Free Sticky Gingerbread

First off I want to tell you, this gingerbread, is incredible, I can't even begin to tell you how much I love this Nigella recipe! It is so festive although I don't see why you can't make gingerbread all year round. And secondly I will be telling you how to make this recipe with lactose ingredients, or with lactose-free ingredients, to suit lactose allergies.

What ingredients you will need:

  • 150g Butter (OR lacto-free butter, I used Vitalite which is diary-free)
  • 200g golden syrup
  • 200g black treacle
  • 125g dark muscovado sugar
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves (I left these out as a personal preference)
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons warm water
  • 250ml full-fat milk OR lacto-free whole milk
  • 2 eggs
  • 300g plain flour

The Steps:


Preheat your oven to 170ÂșC/gas mark 3. Line a ovenproof dish (approx. 30cm x 20cm x 5cm) with baking parchment.


In a saucepan on a lowish heat, melt the butter, sugar, syrup, treacle, both types of ginger and cinnamon (plus cloves if you're adding them). Also dissolve your bicarbonate of soda in 2 tablespoons of warm water.


Once melted take off the heat and add milk, eggs and dissolved bicarbonate of soda with the water.


Place your flour and melted ingredients into a bowl. Beat until mixed. The mixture will be a wet batter, which makes the gingerbread sticky. (I would suggest using an electric whisk as I didn't but then found it difficult to get rid of lumps.)


Pour your mixture into your tin and place in the oven for 45-60minutes until risen and firm on top. Once cooked transfer the tin to a wire rack, leave to cool before removing your gingerbread from the tin.



This gingerbread can be made 2 weeks in preparation if you're making it for a specific celebration! And it actually tastes just as good, if not better, a week after making!

Love El
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