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.
Notes: 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.