Sticky Gingerbread Cake

I think it’s a well established fact that we are both HUGE fans of gingerbread biscuits, I think we’ve written about gingerbread on numerous occasions! But considering this love affair/obsession with gingerbread men it’s strange that neither of us have ever made gingerbread cake before, craziness or what! So when I saw Nigella making sticky gingerbread cake whilst at home last weekend I knew we just had to give it a whirl. I mean gingerbread in a sticky, sweet cake of loveliness, we’d be crazy not to get baking!
So today we made it and it’s absolutely scrumptious, its so good that I’m sad that we’ve never made it before, we’ve been missing out for almost 28 years, what a travesty! The cake is soft, squishy, rich and moist, with a yummy treacly gingerbready taste. It’s literally worth dying for!

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Scrumdidliumptious Sticky Gingerbread Squares

So here’s what you’ll need:
150g Butter
200g Golden Ssyrup
200g Black Treacle
125g Dark Muscovado Sugar
2 tsps Ground Ginger
1 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1 tsp Bicarbonate of Soda, dissolved in 2 x 15ml tbsps warm water
250ml Full-Fat Milk
2 Eggs, beaten
300g Plain Flour

Melt the butter, sugar, syrup, treacle, ground ginger, cinnamon and cloves all together on a low heat
Remove from the heat and add the milk, eggs and dissolved bicarbonate of soda along with its water
Beat the flour and all the liquid ingredients together until well mixed
Pour the mixture into a tin lined with baking parchment. We used a tin that was approximately 30cm x 22cm x 7cm)
Bake on 170°c for 50-60 minutes until the cake has risen and firm on top
Once cooked leave to cool in the tin before cutting into squares (we made about 30 squares of cake)

According to Nigella’s recipe you can make these up to two weeks in advance and then store in baking parchment and an airtight container. We didn’t try this but if it’s true that will be revolutionary!

So there you go, that’s how to make the most scrumptious sticky gingerbread cake I’ve ever tasted. So far I’ve had three pieces just plain, but I think my next one will be heated in the microwave with a touch of cold custard – perfect!

-Fi xx

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Christmas Gingerbread Biscuits 2012

Yes, it’s that time again. With Christmas around the corner Fi and I set about making this year’s batch of Christmas Gingerbread Biscuits to share with people at work. I don’t know about anyone else, but I’d much rather be spending this final week before Christmas enjoying myself with Christmas films, baking and present wrapping, but instead I’ll be sitting in front of my computer screens (yes, I have two) desperately trying to get everything done before the end of the year. Anyway enough about that, back to the baking fun. So we used our usual Gingerbread Biscuit recipe that we’ve mentioned previously, you can find it here so I won’t go through the recipe again, instead I’ll talk about the decorating because let’s be honest it’s the most exciting part!

Last week my Mum sent me a picture of some reindeer biscuits that her friend had made and once we saw them we realised that we had to try the reindeer shape for our gingerbread biscuits, and here are the final biscuits, what do you think?

Reindeer gingerbread

What’s brilliant about these biscuits is that they are made using a normal gingerbread man cutter that is turned upside down and then decorated. We used red edible hearts for the noses and then added ears, mouths, eyes and antlers with black and white decorative icing. By the end of it Fi even had cramp in her fingers from all the squeezing of the icing tubes!

Hopefully my work colleagues will be excited to eat these as we were to make them…

– Lau

Reindeer Cupcakes

So the truth is I’m seriously excited about Christmas and with only two weeks to go I think that’s allowed, right?! Strangely enough the closer we inch to Christmas the more my cooking seems to be revolving around Christmas themed stuff! So when I had to make cakes for a work cake sale, my mind went straight to Christmas ones. These chocolate reindeer ones to be precise, aren’t they ingenious?

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They’re perfectly simple to make. I went with the recipe I used for the Pink Showstopper Cake and the Giraffe Cupcakes. Then I simply decorated them with chocolate fudge icing, pretzels and m&m’s. Easy peasy!

They seem to have gone down a storm at work with lots of comments on how creative they are, though I can’t take the credit for that, I just copied something I’d seen elsewhere! Anyway I hope you like the post and get a chance to make these over the festive period!

Enjoy.

– Fi xxx