Oh Nigella you do a scrumptious moist gingerbread! Even my partner Justin thought it was one of the best things I've made. No wonder, it's got butter, sour cream and stout in it!
melt in pot:
150 g butter
200 g golden syrup
200 g dark muscovado sugar
take it off the heat and add:
250 ml stout (I used Guinness)
whisk in 300 g flour (I used rice, buckwheat and spelt)
2 tsp bicarbonate of soda
2 tsp cinnamon
3 tsp ginger
1/2 tsp ground cloves
300 ml sour cream
2 eggs
Pour into tin lined with baking paper. Bake for 40-45 mins at 170C. Turn out and sprinkle with icing sugar and cut into squares when cool.
I served this as a dessert with a compote made from frozen berries and whipped cream.