Sticky Gingerbread w/ Eggnog Glaze

Makes 1 sheet 12″ x 9″

Ingredients

Gingerbread

  • 10 Tablespoons unsalted butter
  • ½ cup dark brown sugar
  • 2/3 cup golden corn syrup
  • 2/3 cup fancy molasses
  • 2 teaspoons fresh ginger, finely grated
  • 2 Tablespoons ginger marmalade
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 whole tonka bean, grated*
  • 1 teaspoon baking soda
    • dissolved in 2 Tablespoons water
  • 1 cup milk, room temperature
  • 2 eggs, room temperature
  • 2 ½ cups all-purpose flour
  • ¼ cup diced candied ginger (optional)

Glaze

  • 1 cup powdered sugar
  • 2 -3 Tablespoons eggnog (to desired thickness)

Method

Gingerbread

  1. Preheat the oven to 350F and line a 12” x 9” x 1.5” deep traybake tin with baking parchment. I also grease the side with baking spray
  2. In a saucepan, combine the butter with the sugar, syrup, treacle, fresh and ground gingers, ginger marmalade, cinnamon, cloves and tonka bean. Stir occasionally until smooth, the butter and sugars have melted
  3. Take off the heat, and add the milk, eggs and dissolved baking soda in water
  4. Add your flour to the liquid ingredients and mix until well combined. Fold in the diced crystallized ginger, if using. The batter will very runny and liquid-like
  5. Pour it into the prepared tin and bake for 35-40 minutes until risen and firm on top
  6. Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into squares, or however you wish to slice it
  7. Whilst it cools you can make the glaze

Glaze

  1. Combine the powdered sugar with 2 Tablespoons of eggnog. Stir until fully smooth. If you prefer a thinner glaze add the remaining eggnog in ½ tablespoon increments
  2. Glaze the cooled gingerbread to your liking

MAKE AHEAD TIP:

Make the gingerbread up to 2 weeks ahead, wrap loosely in baking parchment and store in an airtight tin. Cut into squares as required.

FREEZE AHEAD TIP:

Make the gingerbread, wrap in baking parchment and a layer of foil then freeze for up to 3 months. Thaw at room temperature for 3–4 hours and cut into squares.

*If you can’t find tonka beans, here you can sub with 1 teaspoon vanilla extract + 1/2 teaspoon almond extract

**Adapted from Nigella Lawson’s Sticky Gingerbread recipe

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