Guinness Gingerbread

From NIGELLA KITCHEN by Nigella Lawson. Copyright (c) 2010 Nigella Lawson. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
Prep Time: 10 min Inactive Prep Time: -Cook Time: 45 min Level: Easy Serves: 24 small, squat squares or 16 generous rectangular slabs


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1 1/4 sticks 10 (tablespoons) butter, plus some for greasing – 150 gr manteiga 1 cup golden syrup (such as Lyle's) – ver no Jumbo * -300gr 1 cup (packed) plus 2 tablespoons dark brown sugar - 200gr Mascavado 1 cup stout (such as Guinness) – 250 ml cerveja preta 2 teaspoons ground ginger - gengibre 2 teaspoons ground cinnamon - canela 1/4 teaspoon ground cloves – cravinho moido 2 cups all-purpose flour -300gr farinha 2 teaspoons baking soda – bicarbonato ou fermento 1 1/4 cups sour cream – natas azedas 2 eggs 1 rectangular aluminium foil pan or cake pan, approximately 13 by 9 by 2-inches

Preheat your oven to 325 degrees F (170ºC) . 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.

*golden syrup
Particularly popular in England (where it's also known as light treacle), this liquid sweetener has the consistency of corn syrup and a clear golden color. It's made from evaporated sugar cane juice and has a rich, toasty flavor unmatched by any other sweetener. Golden syrup, the most readily available brand being Lyle's, can be found in some supermarkets and many gourmet markets. It can be used as a substitute for corn syrup in cooking and baking, and for everything from pancake syrup to ice cream topping.

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