Don't miss new property show, Phil Spencer Secret Agent, only on LifeStyle this month.
MAKE AHEAD NOTE
The gingerbread can be baked up to 1 week ahead. Wrap in baking parchment followed by layer of clingfilm and store in airtight container in a cool place. Keep for total of 2 weeks.
FREEZE NOTE
The gingerbread can be frozen, wrapped in layer of baking parchment and double layer of foil, for up to 3 months. Defrost on wire rack at room temperature for 3-4 hours and cut into squares.
Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com
Simply enter your email address below and we'll email it to you.
Very dubious when I saw how runny the batter was but it is delish! Even my fussy kids like it, praise indeed!
The first time I made it, thought it hadn't worked out as the batter mixture can be quite watery in texture, but turns out perfect everytime, I like to make mine in two loaf tins and bake side by side in the oven and they turn out perfect. You will love it and its so easy to make.
The baking tray I used is 23cm x 30cm x 5cm high and it fitted perfectly. And tasted perfect too. I used three (heaped) teaspoons of ground ginger rather than two, as we're very fond of that lovely ginger kick, and it was a truly luscious treat.
By the way, there's no way that cake batter will fit into the cake pans suggested! I baked mine in a 22cm x 35cm and it spilled out the sides a bit and was very risen. It could go in a 25 x 40cm and will end up about 4cm high which I'd say is perfect for Gingerbread!
I just made this and IT IS TO DIE FOR!!! It's so moist and light textured with a big gingery, treacly kick.Absolutely delish!! She's right in describing it as alarmingly addictive. It's also very morish.