Recipe: Sticky Gingerbread

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Lis Parsons

Makes 20 squares
1 stick plus 3 tablespoons butter
3/4 cup dark corn syrup
3/4 cup molasses
2/3 cup packed soft dark brown sugar
2 teaspoons finely grated ginger
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda, dissolved in 2 teaspoons warm water
1 cup whole milk
2 eggs, beaten to mix
2 cups all-purpose flour
Preheat the oven to 350F and line a roasting pan or ovenproof dish (approx. 12 x 8 x 2-inches) with aluminum foil or parchment paper (if using foil, grease it too).
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 stickier, 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 squares, or however you wish to slice it.
Make ahead tip:
Make the gingerbread up to 2 weeks ahead, wrap loosely in parchment paper and store in an airtight container. Cut into squares as required.
Freeze ahead tip:
Make the gingerbread, wrap in parchment paper and a layer of aluminum foil then freeze for up to 3 months. Thaw at room temperature for 3-4 hours and cut into squares.
Recipes reprinted from the book Nigella Christmas by Nigella Lawson. Copyright 2011 by Nigella Lawson. Published by Hyperion Books.