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Guinness gingerbread recipe

5 ratings

Celebrate St Patrick's Day (or any day you fancy) with this gorgeous, sticky gingerbread and Guinness cake. The stout brings an extra depth of flavour. The drizzle is a treat, too – Guinness and golden syrup. See method

Serves 15
20 mins to prepare and 35 mins to cook
383 calories / serving

Ingredients

225g margarine
225g light brown sugar
225g golden syrup
100g black treacle
500g self-raising flour
3 tsp ground ginger
2 eggs
150ml Guinness
150ml milk

For the Guinness drizzle

150ml Guinness
4 tbsp golden syrup

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1615kj
383kcal 19%
Fat
14g 20%
Saturates
0g 2%
Sugars
35g 39%
Salt
0.8g 14%

of the reference intake
Carbohydrate 63.9g Protein 4.6g Fibre 1.2g

Method

Line rectangle tin about 28 x 34cm, with nonstick baking paper. Preheat the oven to Gas Mark 3, 160ºC, 325ºF. Place margarine, sugar, golden syrup and black treacle into a pan and heat gently until melted. Leave to cool slightly.
Place the flour and ground ginger into a large bowl and stir. Beat together the eggs, Guinness and milk. Pour the margarine and syrup mixture into the flour with the egg mixture and beat until smooth.
Pour the mixture into the tin and bake for about 35 mins until well risen. Allow the gingerbread to cool a little in the tin, then turn out on to a wire rack and leave to cool. Make a drizzle by pouring Guinness and syrup into a small pan, bring to the boil and then simmer and reduce for about 10-15 mins until syrupy.
Spoon drizzle over the cake and cut into about 15 portions. Store in an air tight container.

See more Irish recipes