For my second gingerbread project I made a gingerbread and beer pudding based on Nigella Lawson’s “Guinness Gingerbread” recipe, featured on The Food Network. Beer and gingerbread? Awesome. The perfect dish to bring to my friend’s family Christmas party, as I knew her father would appreciate it! This recipe turned out so moist that the bread seemed more like a pudding, full of oozing ginger goodness. I also felt as though the ginger flavour could be pumped up a bit by adding some molasses, and I would love to try this with some ginger beer next time.
SERVES: 24 small, squat squares or 16 generous rectangular slabs
Allow 1 hour to make
1 ¼ sticks 10 (tablespoons) butter, plus some for greasing
¾ cup golden or maple syrup
¼ cup molasses
¾ cup (packed) plus 2 tablespoons dark brown sugar
1 ¼ cup beer preferably Guinness or Ginger Beer (I used Alexander Keith’s)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 1/4 cups sour cream
1 rectangular aluminium foil pan or cake pan, approximately 13 by 9 by 2-inches
Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
Put the butter, syrup, molasses, dark brown sugar, beer, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
Take off the heat and whisk in the flour and baking soda. Whisk thoroughly to get rid of any lumps.
Whisk the sour cream and eggs together in a measuring cup and then beat into the gingerbread mixture, whisking again to get a smooth batter.
Pour batter into your cake/foil pan, and bake for about 45 minutes; until center has risen, with a glazed quality, and the pudding pulls away from the pan at the sides.
Let the gingerbread cool on a wire rack before cutting into slices or squares.