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Guiness Gingerbread

An alarmingly addictive treat!

Guiness Gingerbread


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.

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.

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Angus Hughson

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Guiness Gingerbread.


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Posted by jackicam • 4y ago • Report
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.
Posted by jackicam • 4y ago • Report
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!
Posted by Keryl3 • 4y ago • Report
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.
Posted by • 2y ago • Report
When I first made this it had a great flavour but did not rise as anticipated. I used Baking Powder the first time, the second time I used Bicarbonate of Soda and this made a big difference to the texture - not so dense.
Posted by • 2y ago • Report
The recipe said to bicarb so why did you use baking powder?
Posted by • 2y ago • Report
I have made this cake successfully twice. Other times it has been a disaster, not rising and being like a gelatinous pudding. I have decided it is because I made the mistake of using baking powder instead of bicarbonate of soda. Also I substitute sour cream for yogurt. I have found I need to strain some of the water out of the yogurt( low fat), so it doesn't make the mixture too liquid.
Posted by • 2y ago • Report
the very best Gingerbread ever!!! more fudge-like in texture and I baked it at 150 for 55 as my stove runs a bit hot. Used yoghurt instead and next time will strain it. I wonder if this recipe could be tweaked for a non-gluten treat.....
Posted by Alison419 • 3y ago • Report
Lovely recipe, I made it yesterday (with some help from my 5yr and 2yr old daughters) and we had it warm from the oven with vanilla ice cream (some sliced bananas would be great too I bet), but I am looking forward to having a slice with a cup of tea. I followed Kery13's advice and used 3 heaped teaspoons of ginger (thankyou) and also preferred mine cooked in 2 loaf tins (so great to see someone had already tested that out - thanks Sam. Will be a great recipe for my daughters school fete cake stall in a couple of weeks and 2 for the price of one in loaf tins too.
Posted by Maureen243 • 2y ago • Report
The one i made is a little too dense and moist. Should a hand mixer be used to beat/whisk?

Posted by Maureen243 • 2y ago • Report
The one i made is a little too dense and moist. Should a hand mixer be used to beat/whisk?

Thanks a lot.