300g golden syrup
200g dark muscoado sugar
250ml guinness (please don’t buy cheaper alternative it doesn’t taste the same)
2tsp ginger
2tsp cinnamon
1/4tsp ground cloves
300g plain flour
2 tsp bicarb
300ml sour cream
2 eggs
1 x 23 cm square tin or 1 x 20cmx 20cm x5cm tin
Method
Preheat oven to 170c line cake tin
Put Butter,syrup, sugar, guinness, cinnamon, ground cloves and ginger into a pan to melt very gently on low heat.
Remove once melted whisk in flour and bicarb (patients is needed to ensure all lumps are removed (or do this bit with a food mixer)
Whisk the sour cream and eggs together in measuring jug, then whisk into gingerbread until you have a smooth batter.
Pour this into tin (takes two batches if using a 20cmx20cm) bake for 45 mins at 170c may take bit longer when ready it will gleam risen at the centre.****
**** tip ****
To stop the top from over cooking follow the below
Cover top with tin foil making the top very loose but not touching the mixture scrunch edges tight around tin cook on low rack at 170c with extension ring for 45 mins remove foil continue cooking until firm about a further 20 mins if doing 20cm x20cm.
