Nigella’s Sticky Gingerbread is made with vegetable oil, golden syrup, black treacle, dark muscovado sugar, prunes, fresh ginger, cinnamon, ground ginger, allspice, cloves, black pepper, salt, milk, flour, bicarbonate of soda, and cider vinegar resulting in a tasty cake that takes 1 hour and 10 minutes to be ready!
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Sticky Gingerbread Recipe:
- Indulge in the rich blend of spices, creating a symphony of flavors that dance on your palate.
- Delight in the moist, tender crumb, each bite a luxurious experience that melts away in bliss.
- Enjoy the simplicity of preparation, whether you’re a seasoned baker or just starting out.
- Bask in the comforting aroma that envelops your kitchen, promising a cozy treat to soothe the soul.
❓ What Is Nigella’s Sticky Gingerbread Recipe?
Nigella’s Sticky Gingerbread is a moist cake infused with ginger, spices, treacle, and muscovado sugar, offering a rich, aromatic experience with a deep, comforting flavor profile.
🥛 Nigella Sticky Gingerbread Ingredients
- 150 millilitres of vegetable oil
- 200 grams of golden syrup
- 200 grams black treacle
- 125 grams dark muscovado sugar
- 75 grams of pitted soft prunes (about 8 in number)
- 30 grams of fresh ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ¼ teaspoon ready-ground black pepper
- ¼ teaspoon fine sea salt
- 250 millilitres oat milk
- 300 grams of plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons regular cider vinegar
🥮 How To Make Nigella Sticky Gingerbread
- Preheat oven to 170°C/150°C Fan/325°F. Line a 23cm / 9-in square tin with parchment paper.
- In a wide, heavy-based saucepan, combine vegetable oil, golden syrup, black treacle, dark muscovado sugar, finely chopped prunes, grated fresh ginger, ground cinnamon, ground ginger, ground allspice, ground cloves, black pepper, and sea salt. Warm over gentle heat, whisking to combine.
- Once melted and mixed, remove from heat. Add oat milk, and whisk gently to incorporate.
- Gradually whisk in plain flour in 3 or 4 batches, ensuring no lumps remain.
- Dissolve the bicarbonate of soda in warm water, then add vinegar. Quickly whisk into the batter.
- Pour batter into the lined tin. Bake for 50–55 minutes, checking at 45 minutes. The top should bounce back slightly when touched.
- Allow to cool in the tin on a rack. For best taste, wrap in parchment and foil, and let sit for a day or two before cutting.
💭 Recipe Tips
- For optimal results, ensure all ingredients are at room temperature to promote even mixing and a consistent texture throughout.
- Gradually add the flour to the mixture, stirring well between each addition to prevent clumping and achieve a smooth, lump-free batter.
- Line the baking tin with parchment paper to facilitate easy removal of the gingerbread after baking and to simplify cleanup.
- Allow the gingerbread to cool thoroughly in the tin on a cooling rack before slicing, as this will help preserve its moistness and prevent it from crumbling when served.
☕ What To Serve With Sticky Gingerbread?
Serve Sticky Gingerbread with a dollop of Cranberry Sauce, a scoop of Salted Caramel Sauce, a cup of hot tea or coffee, or Poinsettia Cocktail.
🎚 How To Store Leftovers Sticky Gingerbread?
- At Room Temperature: Keep leftover sticky gingerbread in a cake keeper for up to 2 days.
- In The Fridge: Store leftover sticky gingerbread in an airtight container for up to a week.
- In The Freezer: Wrap leftover sticky gingerbread individually in parchment and foil, then keep in a freezer-safe container for up to 2 months.
🥵 How To Reheat Leftovers Sticky Gingerbread?
- In The Oven: Wrap leftover gingerbread slices in foil and heat in a preheated oven at 180°C (350°F) for 10-15 minutes, until warmed through.
- In The Microwave: Arrange leftover gingerbread slices on a microwave-safe plate and heat on high for 20-30 seconds, or until warmed.
FAQs
Why is my sticky gingerbread dry?
Sticky gingerbread can become dry due to overbaking or overmixing, which can lead to loss of moisture and texture.
Can I use golden syrup instead of molasses in sticky gingerbread?
Yes, you can substitute molasses with a mixture of ½ cup dark brown sugar and 1 cup honey, sorghum, or golden syrup.
Why has my sticky gingerbread cracked?
A too-hot oven causes rapid outer baking, creating cracks in sticky gingerbread due to uneven expansion and setting of the cake.
Why does my sticky gingerbread always sink in the middle?
Excess bicarbonate of soda can cause sticky gingerbread to sink in the middle due to excessive leavening, resulting in a collapsed structure.
Try More Nigella Lawson Recipes:
Nigella Sticky Gingerbread Nutrition Facts
Amount Per Serving
- Calories 124
- Total Fats 4
- Saturated Fats 1g
- Cholesterol 0mg
- Sodium 186mg
- Potassium 97mg
- Carbs 21g
- Net carbs 21g
- Fiber 0.5g
- Sugar 13g
- Protein 1g
Nigella Sticky Gingerbread
Description
Nigella’s Sticky Gingerbread is made with vegetable oil, golden syrup, black treacle, dark muscovado sugar, prunes, fresh ginger, cinnamon, ground ginger, allspice, cloves, black pepper, salt, milk, flour, bicarbonate of soda, and cider vinegar resulting in a tasty cake that takes 1 hour and 10 minutes to be ready!
Ingredients
Instructions
- Preheat oven to 170°C/150°C Fan/325°F. Line a 23cm / 9-in square tin with parchment paper.
- In a wide, heavy-based saucepan, combine vegetable oil, golden syrup, black treacle, dark muscovado sugar, finely chopped prunes, grated fresh ginger, ground cinnamon, ground ginger, ground allspice, ground cloves, black pepper, and sea salt. Warm over gentle heat, whisking to combine.
- Once melted and mixed, remove from heat. Add oat milk, and whisk gently to incorporate.
- Gradually whisk in plain flour in 3 or 4 batches, ensuring no lumps remain.
- Dissolve the bicarbonate of soda in warm water, then add vinegar. Quickly whisk into the batter.
- Pour batter into the lined tin. Bake for 50–55 minutes, checking at 45 minutes. The top should bounce back slightly when touched.
- Allow to cool in the tin on a rack. For best taste, wrap in parchment and foil, and let sit for a day or two before cutting.
Notes
- For optimal results, ensure all ingredients are at room temperature to promote even mixing and a consistent texture throughout.
Gradually add the flour to the mixture, stirring well between each addition to prevent clumping and achieve a smooth, lump-free batter.
Line the baking tin with parchment paper to facilitate easy removal of the gingerbread after baking and to simplify cleanup.
Allow the gingerbread to cool thoroughly in the tin on a cooling rack before slicing, as this will help preserve its moistness and prevent it from crumbling when served.