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:
First:
Preheat your oven to 170ºC/gas mark 3. Line a ovenproof dish (approx. 30cm x 20cm x 5cm) with baking parchment.
Second:
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.
Third:
Once melted take off the heat and add milk, eggs and dissolved bicarbonate of soda with the water.
Fourth:
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.)
Fifth:
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.
Sixth:
ENJOY!
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
xxx