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Nigellas Black Beer Gingerbread

From Nigella Kitchen

150g butter
300g golden syrup
200g dark muscovado sugar
250ml stout
300g plain flour
2 tsp bicarbonate of soda
2 teaspoon ground cinnamon
2 teaspoon ground ginger
1/4 teaspoon ground cloves
300ml sour cream
2 eggs, beaten into cream

1 Preheat the oven to 170°C/gas mark 3 and line a roasting tin or ovenproof dish (approx. 30cm x 20cm x 5cm) with Bake-O-Glide, foil or baking parchment (if using foil, grease it too).

2 In a saucepan, melt the butter over a lowish heat along with the sugar and syrup. Add stout

3 Beat in flour and bicarb until well mixed. Add spices. Remove from heat.

4 Add eggs to cream and beat, add to batter.

5 Pour it into the prepared tin and bake for 45–60 minutes until risen and firm on top. Don't overcook.

6 Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into 20 squares