Guinness Gingerbread
Guinness Gingerbread
This will make 1 large 23cm cake or two small 20cm x 20cm. I’ve only made the small one so can only give guide for these. It last twice as long, sorry to anyone who may be tempted and there by break a diet, I’m a bad girl.
Ingredients
- 150g butter plus bit to grease
- 300g golden syrup
- 200g dark muscoado sugar
- 250ml guinness (please don’t buy cheaper alternative it doesn’t taste the same)
- 2 tsp ginger
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 300g plain flour
- 2 tsp bicarb
- 300 ml sour cream
- 2 eggs
1 x 23 cm square tin or 1 x 20cmx 20cm x5cm tin
Method:
Preheat oven to 170°c – line cake tin
Put Butter, syrup, sugar, guinness, cinnamon, ground cloves and ginger into a pan to melt very gently on low heat.
Remove once melted, whisk in flour and bicarb (patience is needed to ensure all lumps are removed (or do this bit with a food mixer)
Whisk the sour cream and eggs together in measuring jug, then whisk into gingerbread until you have a smooth batter.
Pour this into tin and bake for 45 mins at 170°c. May take bit longer (takes two batches if using a 20cm x 20cm cake tin). When ready it will gleam risen at the centre.
Added tip – To stop the top from over cooking follow the below:
Cover top with tin foil making the top very loose but not touching the mixture scrunch edges tight around tin. Cook on low rack at 170°c with extension ring for 45 mins. Remove foil continue cooking until firm about a further 20 mins if doing 20cm x 20cm
May not be suitable for young children
Posted by Hummingbird on 17/2/2011
