Since we've asked the authors visiting in December to share recipes and holiday memories, we've decided to do the same amongst ourselves. First up is Becky Gulc's favorite holiday recipe. Enjoy! (If you're in the US, you may have to do some conversions first.)
Sticky Gingerbread (courtesy of Nigella Lawson, from her "Nigella Christmas" book)
This recipe has definitely become a favourite of mine over the past couple of years since I got this lovely book. It will make 20 squares.
200g golden syrup
200g black treacle or molasses
125g dark muscovado sugar
2 teaspoons finely grated ginger
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon bicarbonate of soda, dissolved in 2 x 15ml tablespoons warm water
250ml full-fat milk
2 eggs, beaten to mix
300g plain flour
Preheat the oven to 170C/gas mark 3 and line a roasting tin or ovenproof dish (approx. 30cm x 20cm x 5cm) with Bake-O-Glide, foil or baking parchment (if using foil, grease it too)
In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves
Take off the heat, and add the milk, eggs and dissolved bicarbonatte of soda in its water
Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be a very liquid batter don't worry. This is part of what makes it sticky later.
Pour it into the prepared tin and bake for 40-50 minutes until risen and firm on top. Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.
Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into 20 squares, or however you wish to slice it.