Nigella Lawson Gingerbread Recipes
NIGELLA LAWSON GINGERBREAD
Make and share this Nigella Lawson Gingerbread recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F.
- Melt the butter, sugar, syrup, molasses, ginger and cinammon in a pan. Off heat, add the milk, eggs and baking soda in its water.
- Measure the flour into a bowl and pour in the liquid ingredients, beating until well combined.
- Pour it into the pan and bake for 3/4-1 hour until risen and firm, be careful not to overcook it.
- Cool.
Nutrition Facts : Calories 359.7, Fat 11.2, SaturatedFat 6.7, Cholesterol 62.5, Sodium 155, Carbohydrate 63.2, Fiber 0.7, Sugar 31.1, Protein 4.1
GUINNESS GINGERBREAD
Provided by Nigella Lawson : Food Network
Time 55m
Yield 24 small, squat squares or 16 generous rectangular slabs
Number Of Ingredients 12
Steps:
- Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
- Put the butter, syrup, dark brown sugar, stout, 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 baking soda. 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, whisking again to get a smooth batter.
- Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
- Let the gingerbread cool before cutting into slices or squares.
FRESH GINGERBREAD WITH LEMON ICING
Provided by Nigella Lawson
Categories Ginger Dessert Bake Lemon Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 squares
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F.
- In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
- Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
- And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.
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