An alarmingly addictive treat!
Preheat your oven to 170 degrees/gas mark 3. Line your square tin with foil and grease it, or grease your foil tray
Put the butter, syrup, muscovado sugar, Guinness, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
Take off the heat and whisk in the flour and bicarb. You will need to be patient and whisk thoroughly to get rid of any lumps.
Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture in the sour cream and eggs, whisking again to get a smooth batter.
Pour this into your lined square tin, or into a barbecue-type foil tray and bake for about 45 minutes; when it’s ready it will be gleamingly risen at the centre, and coming away from the tin at the sides.
Let the gingerbread cool before cutting into slices or squares.
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.
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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