Stem-Ginger Gingerbread

I made this yesterday, but I’ve not been able to get on WordPress. Finally Googled my problem this morning (i just thought it was them and not me) and now i know how to clear my cache & cookies from my Mac lol…it seems to have done the trick ūüôā

Ok, so yesterday i made Nigella’s Stem-Ginger Gingerbread…..mmmmmmmm! Im not sure if its better than Nigel’s one that i did a few weeks ago, i’d need to make both on the same day lol.

Heres the recipe which Nigella got from The Baking Book by Linda Collister & Anthony Blake

Stem-Ginger Gingerbread

  • 230g self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • 110g butter; chilled and diced
  • 110g ¬†black treacle or molasses
  • 110g golden syrup
  • 110g light or dark muscovado sugar
  • 280ml full fat milk; plus 2 tablespoons
  • 45g drained stem ginger; grated
  • 1 ¬†egg; beaten
  1. Grease a 900g loaf tin and line with parchment.¬†Preheat the oven to 180¬į
  2. Sift the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the diced butter and rub in with your fingers  until the mixture resembles fine crumbs. (I use my free-standing mixer, with the flat beater in place).
  3. In a small saucepan, melt the treacle with the syrup, then leave to cool to blood heat. Meanwhile, in another pan, dissolve the sugar in the milk over low heat, stirring occasionally.
  4. Add the grated stem ginger – it’s easier to use a drum grater – to the¬†flour mixture. Then whisk or beat the milk mixture into the flour mixture¬†and next whisk in the treacle mixture, followed by the egg. When thoroughly¬†blended, the mixture should be a thin batter.
  5. Pour the batter into the prepared tin and bake for 1- 1 1/4 hours or until¬†a skewer inserted into the centre comes out clean. Start checking after 45¬†minutes. But be warned: the mixture goes very runny before it is ready.¬†Don’t panic. The gingerbread will rise during baking and then fall and¬†shrink slightly as it cools. Leave to cool completely in the tin, then turn¬†out and wrap first in greaseproof paper and then in foil. Keep for a day¬†before slicing thickly, then eat hungrily.

Keep for a day before eating? You must be joking lol…i had my first piece hot from the oven ūüėČ

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But the highlight of my day yesterday was picking up my most recent addition to my kitchen family…

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Im so¬†excited! I’ll be using it on Thursday for another Nigella dish!

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2 thoughts on “Stem-Ginger Gingerbread

  1. Oh God, I’m a sucker for anything ginger! This looks lovely. Leave it a day before eating – LOL. I bet Nigella can’t manage that either! Love the look of your new piece of kit!

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