Guinness Gingerbread

"This recipe, by Nigella Lawson, is the ultimate gingerbread. If you're looking for a warm and luscious St. Paddy's dessert, look no further. Simply amazing. If you can't get Golden Syrup where you live (or it's too expensive!) see my recipe for homemade golden syrup. I must admit to having used dark Karo syrup in it's place and the results were very, very good!"

Original recipe yields 16 servings


  • Serving Size: 1 (64.6 g)
  • Calories 180.6
  • Total Fat - 3.4 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 32.3 mg
  • Sodium - 181.7 mg
  • Total Carbohydrate - 34.4 g
  • Dietary Fiber - 1 g
  • Sugars - 18.7 g
  • Protein - 4.1 g
  • Calcium - 40.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 325F. Line a 9x13 cake pan with aluminium foil and grease it, or grease a foil tray of the same size.

Step 2

Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.

Step 3

Remove from heat and whisk in the flour and baking soda. Whisk thoroughly until there are no lumps, this may take some time.

Step 4

In a small bowl, whisk the sour cream and eggs. Beat into the gingerbread mixture, whisking again to get a smooth batter.

Step 5

Pour the batter into the prepared cake pan and bake for about 45 minutes; when it's ready it will be "gleamingly risen" at the center, and pulling away from the sides of the pan.

Step 6

Let the gingerbread cool completely, then cut into slices or squares.

Tips & Variations

No special items needed.



This was phenomenal! It was actually light and very moist. I expected something quite dense, but it was totally the opposite. I served this with whipped cream and raspberries to a houseful of guests and the compliments kept coming! Thanks for sharing. Made by a Toasted Tourist for Culinary Quest 2015.

review by:
(22 Aug 2015)

dienia b

great gingerbread.i made it into a mug cake in microwave butter mug and only use 1/3 cup batter , its really good really easy and doesnt heat up the house lol Lyles syrup for anyone that has not used it , is wonderful i had some laying around because of my recipe that stuff should be illegal ,it makes everything taste so good lol get some if you can ,anyway bake to the recipe, wonderful, cherry bombers

review by:
(19 Aug 2015)


A wonderfully moist and dark gingerbread that keeps so well and was perfect when served as a pudding the other night! I also added some crystallised ginger for some extra zing! Made for Ireland and the CQ, thanks, Karen/FT

review by:
(17 Aug 2015)


WOW. This is the moistest gingerbread I have ever tasted. Lots of rich flavor too. I cut the recipe in half and baked in an 8-inch square pan. Served with a dollop of vanilla yogurt. Thanks for this keeper.

review by:
(15 Aug 2015)