Table of Contents
In a separate bowl, combine the dry ingredients: flour, baking soda, cinnamon, ginger, cloves and salt. Combine the wet and dry ingredients and slowly pour in the hot water. Stir until smooth and poor the batter into a 9”x 13” pan. Bake the gingerbread cake for 35-40 minutes and serve it warm, topped with vanilla cream sauce.
Moist Gingerbread is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Grease an 18 – 20 cm (7 – 8 in) square cake tin and line the base and sides with greased greaseproof paper.
Measure the syrup and treacle using the oily jug, as this will stop them sticking and help them pour out easily into the saucepan. Tip the sugar into the pan, and chop the prunes finely before adding them. Peel the ginger with the tip of a teaspoon and grate it finely into the pan.
This will take a few minutes; the only lumps you should see are the little bits of prune, although they will melt into the gingerbread as it bakes. Dissolve the bicarb in the warm water in a bigger cup than you think it needs, then add the vinegar and quickly whisk the fizzing mixture into the pan.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…