Full question
I’d like to make the Fresh Gingerbread with Lemon Icing, but don’t want to make a huge twenty-piecer initially. Can I just halve the ingredients? Sometimes halving just doesn’t work. Thanks.
Our answer
Nigella's Fresh Gingerbread With Lemon Icing (from HOW TO BE A DOMESTIC GODDESS) is a damp and sticky ginger sponge that is topped with a bright lemon glacé icing. The sponge is easy to make as it is a melt-and-mix method.
The sponge is baked in a 20 x 30cm (8 x 12-inch) rectangular pan and gives 20 squares. If you were to halve the recipe then you would need a much smaller pan and we estimate that a half quantity of the recipe would need a square pan approximately 17 x 17cm (7 x 7-inches). The baking time would probably be around 30-35 minutes. However, this size of pan can be slightly more tricky to find. If you use a 20cm (8-inch) square pan then the gingerbread will be thinner and the baking time may be slightly shorter still. The gingerbread does freeze well, so if you make a full recipe then only ice what you would like to eat immediately and freeze the leftovers in an airtight container for up to 3 months. Un-iced leftovers could also be used to make Nigella's Ginger Passionfruit Plate Trifle or used in the Gingerbread Stuffing.
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