Since it’s December now, that time of the year when everyone seems to drop in for a quick visit before the year is out – in many cases their only visit for the year – I like to have something ready to offer to people with a cup of tea.
Reading a Nigella Christmas recipe book I was inspired by the description of a “sticky gingerbread” cake brownie slice thing which would fill my house with the scent of Christmas. I’d made gingerbread-flavoured biscuits and cookies before, but never the actual “bread”.
I messed around with her recipe a bit though: the original recipe called for a bit too much sweetener for my liking, and also called for treacle and muscovado sugar, neither of which I had. Also, I added the hot English mustard. I also couldn’t resist adding a slug of rum into the mixture – it seemed just the right timbre and colour to go with the other rich, golden ingredients!
Above: the Nigella Christmas recipe book from which
I adapted the following gingerbread recipe.
My below recipe turned out a beautifully squidgy-yet-light gingerbread slice…
Christmas gingerbread with rapadura sugar and blackstrap molasses
Served with fresh strawberries (sorry Northern Hemisphere…!) and homemade crème fraîche
Makes about 35 small squares or 15-20 larger ones
- 150g butter
- 50g golden syrup
- 300g blackstrap molasses
- 100g rapadura sugar
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp hot English mustard
- 1 tsp bicarbonate of soda dissolved in 2 Tbsp water
- 250ml yoghurt
- 2 eggs, beaten
- 300g plain flour
1. Preheat oven to 160°C and line a slice tin, or roasting tin, with baking paper (or grease with butter)
2. Melt butter , sugar, syrup, molasses, and spices together in a pan over low heat.
3. Remove from heat, add milk, beaten eggs, and dissolved bicarb of soda.
4. Sift the flour into a bowl and pour the combined liquid from the saucepan into the bowl, and mix well so all flour is nice and wet. Yes, I know, it looks too runny to bake properly, but trust me, it will!
5. Pour into the baking tin and bake for 35-60 mins, depending on how accurate your oven is – keep checki
ng it through the oven window if you can, because the golden syrup, molasses and rapadura can burn if it all gets too hot or if it bakes for too long.
6. Get the gingerbread out before it’s cooked fully through – inserting a skewer ought not to come out clean like with regular cakes – leaving it a bit sticky in the middle makes for a squidgy, denser, rich textured gingerbread.
7. Let the gingerbread cool and then cut it into squares of whatever size you wish. I like small pieces, because then I can eat two, which means double the amount of…
8. Fresh strawberries and crème fraîche! So delicious, and a summery Christmas pairing that goes very nicely in the Southern Hemisphere. I should have taken a photo before we ate, but I forgot, as always – will add photos next time I make it!
This was so delicious. Everyone who has tried some has liked it. It’s not as tooth-achingly sweet as many gingerbread recipes out there – yet it isn’t bitter either. Even my sweet-tooth friends enjoyed this gingerbead. 🙂
Very peaceful to make, too – no beaters or stuffing around with multiple bowls; just melt, and mix.