Skip the holiday stress and indulge in a slice of this warming Guinness Gingerbread instead!
During the holidays, cooking for friends and family can sometimes be a source of stress, not only because we set expectations that are too high, but also because we’re spending more time in the kitchen than usual. Between Thanksgiving dinner and the Christmas Day feast, there are brunches, lunches, office celebrations, and school parties that require us to rattle up those pots and pans and get to work. No wonder many of us seem exhausted by the time we’re sitting down to that first course on December 25th. So what’s the solution? Cut yourself some slack and delegate! Rather than wearing yourself thin, realize that at this time of year, the local deli, bakery, and chocolate shop are your best friends. Instead of making those potluck appetizers from scratch, order them at that fancy Italian deli. No time to whip up a batch of the homemade fudge you gift your colleagues every year? The chocolate shop will take care of that just fine!
When you do have the energy to bake, remember that you don’t have to suddenly become a pastry chef. Keep things simple and stick to the classics you can practically make with your eyes closed. Perhaps recipes passed down through generations or those from favorite cookbooks. For us, one of those recipes is this Guinness gingerbread, a moist and deliciously sticky creation that perfectly captures the essence of the holidays with its warm blend of ginger, cinnamon, and nutmeg. The recipe comes from Nigella Lawson’s book Kitchen, where she, very accurately, describes it as “alarmingly addictive.”
Our advice? Make two and freeze one. That way, you’ll always have something sweet and festive to share with unexpected guests. Plus, you’ll want to make sure you have some stashed away to treat yourself when those holiday nerves are a bit more frazzled than they should be.
On golden syrup
Popular in British baking recipes, golden syrup is a thick inverted sugar syrup that is made by refining cane sugar or sugar beet juice. The sweetener was created by Abram Lyle in London in 1883 and was originally called “Goldie.” Today, it is still sold in its iconic green and gold tin and found in many kitchens across the UK.
The amber-colored syrup has a mild, almost buttery taste, with rich notes of caramel. You can use it in baking, but it’s also delicious drizzled over pancakes, French toast, oatmeal, ice cream, or even a bowl of Greek yogurt. It’s also an essential ingredient in a classic British treacle tart.
How do I store leftovers?
The gingerbread can be wrapped in plastic wrap and stored in an airtight container in the fridge for up to 2 weeks. You can also wrap it in parchment paper and foil, transfer it to a Ziploc bag, and freeze it for up to 3 months. The gingerbread can be defrosted at room temperature.
Serving suggestions
Nothing beats a slice of this gingerbread with something warm and comforting. Try it with a cup of our Rich And Creamy Hot Chocolate or our Copycat Starbucks Vanilla Spice Latte. For an even more decadent treat, serve it slightly warm with a scoop of Vanilla Ice Cream.
Guinness Gingerbread
Ingredients
- 1 1/4 sticks butter
- 1 cup golden syrup
- 1 cup + 2 tablespoons dark brown sugar
- 1 cup Guinness
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 cups sour cream
- 2 eggs
Instructions
- Preheat the oven to 325℉ and line a 9×9-inch square baking pan with parchment paper. Leave some parchment paper hanging over the sides for easy removal.
- Put the butter, golden syrup, brown sugar, Guinness, ginger, cinnamon, and cloves in a saucepan and melt over low heat, approximately 2 minutes.
- Take the saucepan off the heat and whisk in the flour and baking soda. Whisk until the batter is smooth.
- In a small bowl, whisk together the sour cream and eggs. Pour the sour cream mixture into the batter and mix until smooth.
- Transfer the mixture to the lined baking pan and bake for 45 minutes. Allow to cool in the pan for 1 hour before cutting into slices.
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