Divine Gingerbread
A community recipe by JenNot tested or verified by Nigella.com
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In a saucepan gently melt the butter then add the water, golden syrup or light corn syrup and brown sugar: warm through gently to dissolve the sugar, but do not boil it. Leave to cool to lukewarm. Sift all the dry ingredients into the bowl of an electric mixer. stir them together until combined using the beater paddle. Pour your liquid ingredients from the saucepan into your mixer bowl and set it to beat on a medium speed for 3 minutes. Pour into your prepared tins and bake at 170 degrees Celsius for 30-35 minutes, watching that the tops don't burn. I usually test with a skewer from 25 mins.
Introduction
Ingredients
Serves: 0
- 6⅛ fluid ounces golden syrup or light corn syrup
- 6⅛ fluid ounces water
- ½ cup light brown sugar
- 7 ounces butter
- 2 cups flour
- ¼ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 3 tablespoons ground ginger
- 3 teaspoons pumpkin pie spice
Method
Divine Gingerbread is a community recipe submitted by Jen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
I usually cook this in my skinny loaf tins which are 8 cm wide and 26 cm long and 4 cm deep and have been greased with butter and the bottoms lined with baking paper. However you can also bake it in a tin measuring 10 cm wide and 23 cm long and 7 cm deep prepared in the same way as before, but it will take longer to cook in this tin so I bake it at 160 degrees Celsius for 45-50 mins testing with a skewer from 45 min.
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