Do you know Hairy Bikers? Do you watch Hairy Bikers? Do you like Hairy Bikers? I LOVE them!! They are just so lovely, hairy big boys with a beautiful bromance going on for years and they make absolutely gorgeous food on BBC! I love their TV programs – their love for food is so much more than any other famous chef I’ve seen. They absolutely LOVE eating what they cook and you can see how they almost pass out sometimes!! I recently watched their new TV show called Hairy Biker’s Comfort Food and this recipe was in the first episode. As soon as I saw it, I had to make it!!!
I love gingerbread, I love gingerbread cookies, I love anything with all that ginger and spices. The additional loveliness of this particular recipe is that it is really spicy (but not overwhelmingly so), it is very sticky, it is sweet but also light and it has stem ginger pieces in it which add both extra texture and extra gingergasm!
As you see in the ingredients list, the gingerbread consists of many ingredients, however, it is quite easy to make so do not be scared of the list of ingredients – they are mostly spices anyway!
This gingerbread is extremely delicious when freshly baked, however, it gets even better as the days pass. It gets stickier and the flavours mix better and better. In any case, it becomes a perfect combo with tea. And you know I am a tea person, so…. you can imagine how happy I was when I baked this!!
Alright, enough with the story, let’s get baking!
Difficulty: ★☆☆ (Easy)
(bakes in 20x30cm mould, makes 24 very satisfying slices)
300 gr. / 5.75 dl. white flour
2 tbsp ground ginger
1 tsp cayenne pepper (this makes very hot, you can use less if you want)
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
150 gr. butter
125 gr. brown sugar
1.5 dl / 150 gr. syrup
1.3 dl / 150 gr. molasses (I used grape molasses)
2.5 dl. milk
1 heaped tsp baking soda
1 jar stem ginger in syrup, finely diced (optional – you can find this in Stockmann)
syrup from stem ginger (again, optional)
1. Preheat the oven to 180C. Grease a 20x30cm baking mould with butter, put baking paper on top.
2. Into a medium to big mixing bowl, sift flour and all the spices (meaning ginger, cayenne pepper, cinnamon, allspice, nutmeg and cloves). Mix a little and put aside.
3. In a medium saucepan, put butter, brown sugar, syrup and molasses. Put the pan on medium heat and let the butter melt while whisking frequently for all the ingredients in the pan to mix well. Once the butter melts and ingredients mix, take away from the heat and let the mixture cool for about 5 minutes.
4. While the molasses mixture is cooling, lightly whisk the eggs. Put aside.
5. When the molasses mixture cools a little, add milk, baking soda. Then add eggs while continuously whisking the mixture. Continue whisking until all the ingredients mix well.
6. Pour the mixture into flour mixture and fold until all dry ingredients mix well with wet ones.
7. If you are using stem ginger pieces, add the pieces to the batter and fold.
8. Pour the batter into the mould. Tap the mould on to the table / counter a few times to get rid of any trapped air. But in the oven, in medium rack and bake for 45 minutes, up to 1 hour – until a toothpick inserted in the middle comes out clean and the gingerbread is still sticky.
9. When ready, take gingerbread out of the oven and let it cool for at least 15 minutes before taking out of the mould.
10. When it cools enough to handle, take it out of the mould upside down, onto a clean baking paper (or a flat tray, service plate etc.). Spread about 3/4 of stem ginger’s syrup on the gingerbread (the base of it, since it is upside down at that moment). Leave it like this for about 5 minutes, then turn again to the right position, and spread the rest of stem ginger’s syrup on top of the gingerbread. Let it cool more in this position. After that, slice and eat!!