Fresh Gingerbread with Lemon Icing
How to be a Domestic Goddess - Nigella Lawson
150g unsalted butter
125g dark muscovado sugar
200g golden sugar
200g black treacle
2 tsp fresh ginger, finely grated
1tsp ground cinnamon
2 large eggs, beaten to mix
1 tsp bicarbonate of soda, dissolved in 2 tbsp warm water
300g plain flour
1 tbsp lemon juice
175g icing sugar
1 tbsp warm water
Preheat the oven to 170c/gas mark 3.
In a saucepan, melt the butter along with the sugar, golden suagr, treacle, ginger and cinnamon. Off the heat, add the milk, eggs and bicarbonate of soda in it's water.
Measure the flour out into a bowl and pour in the liquid ingredients, beating until well mixed (it will be a very liquid batter). Pour it into the tin and bake for 3/4 to 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway will carry on cooking as it cools.
And when it is cool, get on with the icing. Whisk the lemon juice into the icing 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.
Nigella calls for this to be baked in a 30 x 20 x 5cm, greased and lined roasting tin, but I decided to bake it in a loaf tin and there was actually enough for 2 loaves.
I baked the loaves for 1 hour and 20 minutes, which resulted in two lovely moist loaves. They are lovely, but not really sticky, so I think I will take one of them out 10-15 minutes earlier next time, to see if I can get the real stickiness! I iced one of the loaves, but Graham just cut it off, he prefers it plain and I can see his point, it is very tasty and you don't really want to hide that taste.