Sticky Gingerbread

Adapted from Nigella Christmas

Ingredients:

1 cup plus 3 tablespoons of butter

3/4 cup dark corn syrup

3/4 cup molasses

2/3 cup packed soft dark brown sugar

2 teaspoons finely grated ginger

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon baking soda dissolved in 2 tablespoons warm water

1 cup whole milk

2 eggs, beaten to mix

2 cups all-purpose flour

Directions:

Preheat the oven to 350ºF and line a roasting pan or ovenproof dish (approx. 12 x 8 x 2-inches) with aluminum foil or parchment paper (if using foil, grease it too).

In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, molasses, fresh and ground gingers, cinnamon and cloves.

Take off the heat, and add the milk, eggs and dissolved baking soda in its water.

Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter, so don’t worry. This is part of what makes it sticky later.

Pour it into the prepared pan and bake for 45–60 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.

Transfer the pan to a wire rack and let the gingerbread cool in the pan before cutting into 20 squares, or however you wish to slice it.

Optional: Combine 1 1/4 cups confectioners’ sugar with 1 tablespoon lemon juice, and one tablespoon of water. Then spread over the top of the cold slab of gingerbread. You can also add a light dusting of confectioners’ sugar.

I cut it and had it on trays in serving sizes for a Caroling Party we had a few years ago.

You won’t be able to stop at one serving, though… nope!