On Monday Scott Mills started playing Christmas songs on his afternoon radio show...just one song a day, mind you, but still!! CHRISTMAS IS COMING!!! There is nothing a little bit of Christmas cheer can't cure...armed with a grande gingerbread latte I stirred some Christmas lovin into a gorgeous batch of sticky, spicy gingerbread cake.
Topped with a glorious splodge of clotted cream (yum yum yum) this is the perfect start to the Christmas season!
Adapted from Nigella Kitchen
150g butter, plus some for greasing
300g golden syrup
200g dark muscavado sugar
250ml Guinness (I used Newcastle Brown Ale)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves (I used mixed spice)
300g plain flour
2 teaspoons bicarb of soda
300ml sour cream
o PRE HEAT oven to 170 degrees. Line a square tin (23cm) with foil and grease it.
o PUT butter, sugar, syrup, Guinness, ginger, cinnamon and ground cloves into a pan and melt gently over low heat.
o TAKE off heat and whisk in the flour and bicarb (make sure there are no lumps...I actually sifted my flour)
o Whisk in the sour cream and eggs together in a measuring jug and then beat into gingerbread mixture until smooth.
o POUR into lined square tin, and bake for about 45 mins, or until tester comes out clean (I found it was cooked through but the tester wasn't totally clean...the cake is dense)
o LET cool before cutting into slices (and topping with clotted cream!!!)