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Amaretto Gingerbread

Orange and Amaretto Gingerbread

This is one of The Usual Saucepans’ Christmas Recipes, but it’s derived from a recipe in the wonderful Nigella’s Christmas. I made it in a aluminium roasting tray (use it a few times and then recycle, people!) for ease and simplicity. It makes about 20 ‘afternoon coffee and cake’ sizes, but you could make it for a party and cut into smaller squares (but take it out of the tray before cutting it, or you’ll struggle to get it out).

Ingredients

Instructions

To begin with, preheat your oven to 170ºC and grease a 30×20 cm tray (I used a disposable/reusable aluminium roasting tray because it was the closest thing to the right dimensions as I could manage.

Start by making the liquid components – get a medium sized saucepan and put it on a medium heat on the hob. To the pan add your butter, sugar, golden syrup, treacle, and the fresh ginger. Heat the pan gently, allowing everything to melt slowly. Stir occasionally with a metal spoon.

Whilst that’s melting sift the dry ingredients into a bowl – that’s the plain flour and the ground spices – ensuring that there are no lumps, then gently combine. Zest the orange in on top of this.

Crack the eggs into a jug then whisk them together before adding the milk and the amaretto. Whisk until smooth.

One the syrup/butter mixture has melted, take it off the heat and add in the milk mixture (stirring constantly) and then finally the orange juice. Pout half into the dry ingredients and mix it in before adding the other half. The mixture will be very wet and runny, don’t worry, it’s meant to be.

Pour into your greased tray and put in the centre of the oven to bake. It should take between 45 and 55 minutes, depending on your oven.