Guinness gingerbread recipe
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- Serves 15
- 20 mins to prepare and 35 mins to cook
- 383 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1615kJ 383.0kcal
- Fat
- 14g
- Saturates
- 0g
- Salt
- 0.8g
- Sugars
- 35g
of the Reference intake
Carbohydrate 63.9gProtein 4.6gFibre 1.2g
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- 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.
- See more Irish recipes
