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Guinness gingerbread recipe
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7 ratings
Celebrate St Patrick's Day (or any day you fancy) with this gorgeous, sticky gingerbread and Guinness cake. The stout brings an extra depth of flavour. The drizzle is a treat, too – Guinness and golden syrup. See method
Ingredients
- 225g margarine
- 225g light brown sugar
- 225g golden syrup
- 100g black treacle
- 500g self-raising flour
- 3 tsp ground ginger
- 2 eggs
- 150ml Guinness
- 150ml milk
For the Guinness drizzle
- 150ml Guinness
- 4 tbsp golden syrup
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
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Energy
1615kj
383kcal
19%
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Fat
14g
20%
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Saturates
0g
2%
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Sugars
35g
39%
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Salt
0.8g
14%
of the reference intake
Carbohydrate 63.9g
Protein 4.6g
Fibre 1.2g
Method
- Line rectangle tin about 28 x 34cm, with nonstick baking paper. Preheat the oven to Gas Mark 3, 160ºC, 325ºF. Place margarine, sugar, golden syrup and black treacle into a pan and heat gently until melted. Leave to cool slightly.
- Place the flour and ground ginger into a large bowl and stir. Beat together the eggs, Guinness and milk. Pour the margarine and syrup mixture into the flour with the egg mixture and beat until smooth.
- Pour the mixture into the tin and bake for about 35 mins until well risen. Allow the gingerbread to cool a little in the tin, then turn out on to a wire rack and leave to cool. Make a drizzle by pouring Guinness and syrup into a small pan, bring to the boil and then simmer and reduce for about 10-15 mins until syrupy.
- Spoon drizzle over the cake and cut into about 15 portions. Store in an air tight container.
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