Sticky gingerbread

Sticky gingerbread

How to Cook Cakes
Peter Cassidy

Serve this gingerbread as it is, or lightly dust with icing sugar and serve with some lightly whipped unsweetened double cream. It is much better made a day or two ahead, as this allows the flavours to develop, and it will keep for several days if closely wrapped in cling film in an airtight tin. You will need a 30 x 20cm baking tin, 5cm deep.


Quantity Ingredient
175ml sunflower oil, plus extra to grease
piece fresh root ginger
225ml guinness or other stout beer
225ml dark molasses
1/2 teaspoon bicarbonate of soda
255g plain flour
1 1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
large pinch ground cardamom
3 eggs
220g dark brown sugar
200g caster sugar
icing sugar, to dust


  1. Heat the oven to 180°C. Oil the baking tin and line the base and sides with baking parchment. Peel and grate enough ginger to give 1 tbsp.
  2. Bring the stout and molasses to the boil in a large saucepan. Remove from the heat and stir in the bicarbonate of soda. Set aside to cool to room temperature.
  3. Sift the flour, baking powder and spices into a large bowl.
  4. In a separate bowl, whisk together the eggs and the sugars, then whisk in the oil, the stout mixture and the grated ginger.
  5. Add the whisked mixture to the dry ingredients and stir well until just combined.
  6. Pour the batter into the prepared tin and tap sharply on the work surface to remove any large air bubbles. Bake in the middle of the oven for 50–60 minutes until a skewer inserted into the centre comes out with only a few moist crumbs sticking to it, allowing at least half the cooking time before opening the oven to check the cake.
  7. Leave the gingerbread to cool in the tin for 5 minutes, then turn out onto a wire rack and allow to cool completely before removing the lining paper. Dust with icing sugar and cut into slices to serve.
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