I can't disentangle the smell of gingerbread from the smell of Christmas: I can think of no better welcome as people come through the door of the kitchen than the waft of it freshly baking in the oven. It is relaxingly simple to prepare, is good at any hour and keeps wonderfully.
From NIGELLA CHRISTMAS by Nigella Lawson. Copyright © 2008, 2009. Published by Hyperion. Photographs by Lis Parsons. Available wherever books are sold. All Rights Reserved.
From NIGELLA CHRISTMAS by Nigella Lawson. Copyright 2008, 2009. Published by Hyperion. Photographs by Lis Parsons. Available wherever books are sold. All Rights Reserved.
|1 stick plus 3 tablespoons butter||1 teaspoon ground cinnamon|
|3/4 cup dark corn syrup||1/4 teaspoon ground cloves|
|3/4 cup molasses||1 teaspoon baking soda, dissolved in 2 tablespoons warm water|
|2/3 cup packed soft dark brown sugar||1 cup whole milk|
|2 teaspoons finely grated ginger||2 eggs, beaten to mix|
|1 teaspoon ground ginger||2 cups all-purpose flour|
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 sticker, 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 squres, or however you wish to slice it.
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