When I think of Christmas, I think of food! And one of my new favourite recipes at the moment is this Christmas Sticky Gingerbread Recipe.
I love cooking at any time of year, but I really love cooking at Christmas.
So it goes hand in hand that I would want to have some evidence of all my hard work!
Like this Sticky Gingerbread above…. it’s more than just taking a photo of a plate of food. I want it to look as tempting in a photo, as it does in real life… so I always think about the setting.
I took this in front of the Christmas tree, using it as a backdrop. But I could also have taken the photos on the table with some other Christmas tableware?
Show off your creations…
Christmas Sticky Gingerbread Recipe
I thought you might like the recipe for the Sticky Gingerbread so you could try it yourself (Nigella Lawson recipe):
200g golden syrup
200g black treacle or molasses
125g dark muscovado sugar
2 teaspoons finely grated ginger
1 teaspoon ground ginger
1 teaspoon ground cinnamen
1/4 teaspoon ground cloves
1 teaspoon bicarbonate of soda, dissolved in 2 x 15ml warm water
250ml full fat milk
2 eggs, beaton to mix
300g plain flour
(makes 20 squares)
Preheat oven 170 degree C/gas mark 3. Line a roasting tin or ovenproof dish (30cm x 20cm x 5cm approx).
Melt butter, sugar, syrup, treacle, both gingers, cinnamon and cloves in a saucepan over a low heat.
Take off heat, and add milk, eggs and dissolved bicarbonate of soda (in it’s water).
Measure the flour into a bowl and pour on the liquid ingredients, beating until well mixed. It is a very liquid batter and that makes it sticky later.
Pour into tin and bake for 45-60 mins until risen and firm on top, it will carry on cooking as it cools.
Transfer the tin to a wire rack and let the Gingerbread cool in the tin before cutting into squares.
I hope you get a chance to make it over Christmas… if you do, put a photo of it in the comments!
And with this, I wish you a Merry Christmas and a Happy New Year.