On the Seventh day of Christmas, I made Guinness Gingerbread,

Hello Dear Reader,

I have made this recipe many, many times and absolutely love it each and every time I make it. It is so easy, like, melt and mix easy, and moist and soft and gingery and so more-ish, you get the idea. It really is everything you want gingerbread to be and more. I love the simplicity of the method and the complexity of the flavours, to me, they speak of a Christmas, spent in a place where it snows all day and you drink copious amounts of hot chocolate with just one more piece of this gingerbread, still warm from the oven.

For ease, I use an alfoil tin to cook this in, in fact it is the same tin that I cooked the Christmas Rocky Road in, just washed and dried and ready to go again. The measurements are 30 x 20 x 5 cms.

Make it, Eat it, Love it. Repeat.

Ingredients for Guinness Gingerbread, clockwise from top right-
300 gram plain flour, 2 teaspoons bicarb soda, 300 grams sour light cream, 2 eggs, 150 gram butter, 300 gram golden syrup, 250 ml Guinness, 200 grams brown sugar, 2 teaspoons ground ginger, 2 teaspoon cinnamon and 1/4 teaspoon ground clove
In a saucepan melt together, over lowish heat, the butter, brown sugar, golden syrup, guinness and spices
Weigh out and sieve the flour and bicarb together, set aside
In a jug or bowl, whisk together the sour cream and eggs and set aside
Once the butter mixture is completely melted, whisk in the flour mixture
Now add the sour cream and egg mixture
And whisk thoroughly to combine, making sure there are no dark streaks left, when you whisk
Pour into a greased alfoil tin and put into a 170 C preheated oven for 45 minutes. Every oven is different though, so start testing to see if it is ready at the 35-40 minute mark. Mine took the whole 45 minutes
Unfortunately the top of mine always cracks, but I can live with that

So, tell me , what is your fav, melt and mix cake recipe?

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