A fantastic gingerbread recipe that rivals Nigella Lawson's!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 1/2 cup plus 2 TBSP unsalted butter
- 1/2 cup plus 2 TBSP brown sugar
- 3/4 cup plus 1 TBSP light corn syrup I ran out and substituted with Lyle's golden syrup
- 3/4 cup plus 1 TBSP molasses
- 2 teaspoons fresh ginger finely grated (I used powdered ground ginger)
- 1 teaspoon ground cinnamon
- 1 cup plus 2 tablespoons milk I used 2%
- 2 large eggs beaten
- 1 teaspoon baking soda dissolved in 2 tablespoons warm water
- 2 cups all-purpose flour
Preheat your oven to 325 degrees F.
Line or grease a 9x13 inch pan and set aside.
In a medium saucepan over medium heat, melt the butter with the brown sugar, corn syrup, molasses, ginger and cinnamon. Stir well until the mixture is uniform.
Turn off the stove and remove the saucepan from the heat. Add in the milk, beaten eggs and baking soda/water mixture. Stir well.
In a large bowl, add the flour. Once the liquid mixture is nice and smooth, add it to the bowl with the flour. Whisk everything well until no lumps remain. The batter will be very liquidy.
Transfer the batter to your prepared pan and bake in your preheated oven for 40-60 minutes or until a toothpick inserted in the center comes out clean. Do not overbake the gingerbread. Start with 40 minutes in the oven and add more time as needed.
Once the gingerbread is baked, remove from oven and allow to cool. Slice into squares and serve.
Gingerbread can be stored at room temperature or in the refrigerator in an airtight container for several days.