Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London


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Fresh Gingerbread with Lemon Icing

Fresh Gingerbread with Lemon Icing, ‘How to Be a Domestic Goddess’, Nigella Lawson

Fresh Gingerbread with Lemon Icing, ‘How to Be a Domestic Goddess’, Nigella Lawson

Another recipe from Nigella’s ‘How to be A Domestic Goddess’ and another winner! I am a big fan of traditional gingerbread (ie the cake version, not the biscuit version) and this recipe somehow reminded me of the Northern gingerbread I grew up loving! It’s made me think of digging out a recipe for Parkin that I used to eat on Bonfire Night each year! The addition of the lemon icing really works well here by freshening up the cake, which has quite a deep/earthy flavour on its own. This was a simple recipe to follow, and would be really nice for a bake sale or similar!

KB rating 8.5/10. PR rating 8.5/10

Fresh Gingerbread with Lemon Icing (makes 20 squares)

Ingredients:

For the gingerbread

  • 150g unsalted butter
  • 125g dark muscovado sugar
  • 200g golden syrup
  • 200g black treacle
  • 2 tsp fresh ginger, finely grated
  • 1 tsp ground cinnamon
  • 250ml milk
  • 2 large eggs, beaten to mix
  • 1 tsp bicarbonate of soda, dissolved in 2 tbsp warm water
  • 300g plain flour
  • Roasting tin, approx 30 x 20 x 5cm, greased and lined with Bake-O-Glide, foil or parchment

For the icing

  • 1 tbsp lemon juice
  • 175g icing sugar, sieved
  • 1 tbsp warm water

Method:

Preheat the oven to 170C/gas mark 3.

In a saucepan, melt the butter along with the sugar, golden syrup, treacle, ginger and cinnamon. Off the heat, add the milk, eggs and bicarbonate of soda in its water.

Measure the flour out into a bowl and pour in the liquid ingredients, beating until well mixed (it will be a very liquid batter). Pour it into the tin and bake for ¾ – 1hr until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway will carry on cooking as it cools.

When it is cool, get on with icing. Whisk the lemon juice into the icing sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife and leave to set before cutting.

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Cherry-Chocolate Cupcakes

Chocolate-Cherry Cupcakes, 'How to Be a Domestic Goddess', Nigella Lawson

Chocolate-Cherry Cupcakes, ‘How to Be a Domestic Goddess’, Nigella Lawson

Two wonderful things have happened recently (in addition to buying the house!), and I’m a very lucky and happy bunny. I was bought a Kitchen Aid, and I was also bought Nigella’s ‘How to Be a Domestic Goddess’ book. So I’m re-finding my baking mojo. One of the loveliest things I’ve made recently are out of the Nigella’s book (buy it here – it’s ace) – Cherry-Chocolate Cupcakes. Easy to make, easy to eat! They’re a bit like a reverse cupcake, in that the cake itself is quite sweet, but this is perfectly offset by quite a bitter icing.

You’ll notice a sneaky third score below. Guest judge, Chris, who was given the honour of Paul finally sharing my baking with someone other than himself!

KB 9/10. PR 9/10. CF 8.5/10

Chocolate-Cherry Cupcakes (makes 12)

Ingredients:

For the cupcakes:

  • 125g soft unsalted butter
  • 100g dark chocolate, broken into pieces
  • 300g morello cherry jam (get a good quality one, but if it’s a bit of a sweeter, cheaper version, reduce the sugar in the batter mix a little)
  • 150g caster sugar
  • Pinch of salt
  • 2 large eggs, beaten
  • 150g self raising flour

12 bun muffin tin and papers

For the icing:

  • 100g dark chocolate
  • 100ml double cream
  • 12 natural-coloured glace cherries

Method:

Preheat the oven to 180C/gas mark 4

Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.

Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.

When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk, by hand or electronically, till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the centre of each.