Last year we hosted Thanksgiving. My parents, my brother and sister-in-law all came over and stayed through the weekend. I made most of the sides and desserts, and my sister-in-law brought over a fabulous gingerbread. She said that it was a Nigella Lawson recipe, and it included Guinness as its secret ingredient.
I wanted to recreate this recipe this year but didn't have any Guinness, so I had to find a modified version of Nigella's gingerbread recipe. I finally found one on Epicurious and was ecstatic that the ingredients were items that I already had on hand in my pantry.
Although I am not a fan of ginger (I have quite an aversion to it, despite being Asian), I really liked this gingerbread. The molasses and golden syrup flavors really came through in the background, and the bread itself was slightly sticky, moist and light. The original recipe called for a glaze on top, but I didn't think it was necessary so I left it off. Although this wasn't the same exact recipe my sister-in-law made, it was still pretty fabulous and something I'm sure she'd love.
- 1/2 cup plus 2 TBSP unsalted butter
- 1/2 cup plus 2 TBSP brown sugar
- 3/4 cup plus 1 TBSP light corn syrup (I ran out and substituted with Lyle's golden syrup)
- 3/4 cup plus 1 TBSP molasses
- 2 teaspoons fresh ginger, finely grated (I used powdered ground ginger)
- 1 teaspoon ground cinnamon
- 1 cup plus 2 tablespoons milk (I used 2%)
- 2 large eggs, beaten
- 1 teaspoon baking soda, dissolved in 2 tablespoons warm water
- 2 cups all-purpose flour
Preheat your oven to 325 degrees F.
Line or grease a 9x13 inch pan and set aside.
In a medium saucepan over medium heat, melt the butter with the brown sugar, corn syrup, molasses, ginger and cinnamon. Stir well until the mixture is uniform.
Turn off the stove and remove the saucepan from the heat. Add in the milk, beaten eggs and baking soda/water mixture. Stir well.
In a large bowl, add the flour. Once the liquid mixture is nice and smooth, add it to the bowl with the flour. Whisk everything well until no lumps remain. The batter will be very liquidy.
Transfer the batter to your prepared pan and bake in your preheated oven for 40-60 minutes or until a toothpick inserted in the center comes out clean. Do not overbake the gingerbread. Start with 40 minutes in the oven and add more time as needed.
Once the gingerbread is baked, remove from oven and allow to cool. Slice into squares and serve.
Gingerbread can be stored at room temperature or in the refrigerator in an airtight container for several days.
Yield: One 9x13 inch pan (at least 24 squares)