Ode to Nigella 12 – Gingerbread

Yes, another gingerbread recipe. Go shoot me. It’s for the stuffing. Which you’ll get tomorrow. While Nigella’s recipe for the stuffing says to use store-bought gingerbread, that is something in Australia I would have been very hard pressed to find. And, after the sublime experience of discovering the chocolate gingerbread I was curious to see if what Nigella’s recipe for “plain” gingerbread was like. It has an equally stunning dense moist texture but the chocolate version was the winner. Regardless, the upside of making this is that you only use half and you could serve the remainder warm with custard for dessert. Or ice and offer as afternoon tea as I have.


  • 150g unsalted butter
  • 125g dark muscovado sugar
  • 200g golden syrup
  • 200g black treacle
  • 2tsp fresh ginger, finely grated
  • 1tsp ground cinnamon
  • 250ml milk
  • 2 large eggs
  • 1tsp bi-carb, dissolved in 2tbsp warm water
  • 300g plain flour
  1. Preheat oven to 170C and line a 30x20x5cm tin
  2. In a saucepan, melt the butter along with the sugar, golden syrup, treacle, ginger and cinnamon
  3. Off the heat add the milk, eggs and bi-carb in its water
  4. Pour into the flour, it will be a very liquid batter, and pour into the tin and bake for 45 minutes to an hour until risen and firm
  5. Let cool then ice.

Lemon icing

  • 175g icing sugar
  • 1tbsp lemon juice
  • 1tbsp warm water
  1. Whisk the lemon juice into the icing sugar
  2. Add enough water to make a stiff icing
  3. Spread over the cake with a palette knife and leave to set before cutting