We are having a church gathering tonight and this is my contribution. I made the
Sticky Gingerbread recipe from the Nigella Christmas Cookbook. It is FANTASTIC!!! Here are my results with it....
This is the US measurements version...
1 cup plus 3 tablespoons of 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 tablespoons warm water
1 cup whole milk
2 eggs, beaten to mix
2 cups all-purpose flour
Preheat the oven to 350ºF 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.
Optional: Combine 1 1/4 cups confectioners’ sugar with 1 tablespoon lemon juice, and one tablespoon of water. Then spread over the top of the cold slab of gingerbread. You can also add a light dusting of confectioners’ sugar.
This is SO YUM!!! It is the second recipe I made from her book. The first one was the Christmas Granola...
Also a TOTAL winner!!!
Ingredients:
8oz/225g rolled oats (not instant)
2oz/60g sunflower seeds
2oz/60g white sesame seeds
2 tsp ground cinnamon
½ cup runny honey
¼ cup light brown sugar
2oz/60g whole natural almonds (did not use)
2oz/60g blanched almonds (I substituted pecans because that is what I had)
½ tsp Maldon salt or pinch of table salt
1 tbsp sunflower, rapeseed or grapeseed oil (I used canola oil here)
5oz/150g (2-2 ½ cups) dried cranberries
Directions:
1. Preheat oven to 330°F/170°C.
2. Line a large shallow baking sheet (with rim) with aluminum foil
3. Mix everything except the cranberries in a large bowl. Easiest to use two spatulas to blend the sticky mixture.
4. Place the mixture on the prepared pan and spread evenly. Turn with a spatula half-way through the baking process. As Nigella says “the object is to get the granola evenly golden without toasting too much”.
5. Let it cool completely (remove the foil from the hot baking sheet) before tossing with cranberries.
Store in an airtight container.
