Tag Archives: Nigella Lawson

Gingerbread Project 2010: Gingerbread Beer Pudding

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

2 eggs

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.


Gingerbread Project 2010

Gingerbread Beer Pudding

12 Days of Christmas Dish#10: Gingerbread Stuffing

Can you ever go wrong with bacon?  The answer is no, especially during the holiday season.  So imagine this: bacon, plus gingerbread.  That’s right, crispy, salty bacon married with a sweet, spicy gingerbread, equals a dish made in heaven.  This  is a Nigella Lawson recipe from her Feast cookbook, not surprising, and I make it as my second stuffing, because you can never have too much stuffing.

The Recipe:

Serves 8-10

1 lb (3 medium) onions, peeled
2 eating apples (11 ounces), peeled and cored
4 tablespoons butter
1 tablespoon oil
1– 1½ pounds bacon
Zest of 2 clementines or 1 orange
1–pound loaf of good store-bought gingerbread, crumbled makes 5 cups
2 eggs, beaten
Approximately ½ teaspoon freshly ground pepper

Finely chop the onions and apples, using a food processor or by hand.  Heat the butter and oil in a large wide saucepan and fry both until soft, about 10 to 15 minutes.

Now very finely chop the bacon in the processor, and add this to the softened onion and apple mixture.  Cook everything, stirring frequently, for about 5 more minutes and then add the clementine or orange zest.

Take the pan off the heat and let it cool a little before mixing in the gingerbread crumbs.  You can let this get properly cold now if you want and put it aside.  Just before cooking the stuffing, add the beaten eggs and pepper, mix, and use it to stuff the main cavity of your turkey, or cook all of it (or what’s left after stuffing your bird) in a buttered baking dish.  Bake it in a hot oven with your turkey for about the last 45 minutes.  If the stuffing’s going into a very full oven – which it no doubt is as part of a festive meal – it might take longer to cook; alone, 35 minutes should do it.

Let the cooked stuffing sit in its terrine for a good 10 minutes before turning it out and slicing it.

Gingerbread stuffing

If pigs could fly, little gingerbread men would be riding them!