Nigella Lawson Gingerbread Food

GUINNESS GINGERBREAD

Steps:

• Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
• Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
• Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
• Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
• Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
• Let the gingerbread cool before cutting into slices or squares.

GINGERBREAD STUFFING - A NIGELLA RECIPE DE-GLUTENED

Steps:

• Generously grease a small baking dish/2 pound loaf tin with butter, or completely line a 2 pound loaf tin with baking paper.
• Put the oil and butter in a large skillet/saucepan and fry the chopped onions and apples until soft (10 to 15 minutes).
• Add the chopped bacon and cook for at least a further 5 minutes, stirring frequently.
• Add the clementine zest and stir through.
• Remove the pan from the heat and cool a little (stirring occasionally to help cool more quickly).
• Meanwhile, pre-heat the oven to 200 C/400 F/Gas 6.
• When cool enough, add the beaten egg and pepper and stir through.
• Lastly, add the crumbled ginger cake and fold in gently.
• Tip the mixture into the prepared baking dish and push into the corners. Bake for about 50 minutes (covering with foil for the first 30 minutes to prevent the top from burning), until golden brown and crisp on top.
• Leave to cool in the dish/tin for 10 to 15 minutes before tipping out (or serve straight from the dish)

NIGELLA LAWSON CHRISTMAS CUPCAKES

Steps:

• Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper baking cups.
• In a large bowl, mix together the flour, baking powder and soda, the mixed spice and salt.
• In another bowl, cream the butter and sugar with an electric mixer. Add eggs, one at a time, mixing well after each addition. Beat in one-third of flour mixture followed by a tablespoon of the sour cream, repeating till all is used up.
• Put water, chocolate, and instant coffee in a pan and heat gently, just until the chocolate is melted. Fold this into the batter, but don't overbeat. The mixture will be very thin; "so don't worry about that," advises Nigella.
• Pour batter carefully into waiting muffin cups and put in oven for about 20 minutes. The cakes should be cooked through but still dense and damp. Let cool in pan for 5 minutes then lift out carefully onto a wire rack. Let cool completely.
• To ice them, make up the royal icing according to the package instructions and cover the tops of the cupcakes thickly. Cut out holly leaves from the green fondant using a small holly-leaf cutter with veining stamp . Arrange 2 leaves on each cake, then then press on the cranberries, 2 or 3 to a cake, to represent the holly berries.

NIGELLA LAWSON GINGERBREAD

Steps:

• Preheat the oven to 325°F.
• Melt the butter, sugar, syrup, molasses, ginger and cinammon in a pan. Off heat, add the milk, eggs and baking soda in its water.
• Measure the flour into a bowl and pour in the liquid ingredients, beating until well combined.
• Pour it into the pan and bake for 3/4-1 hour until risen and firm, be careful not to overcook it.
• Cool.

FRESH GINGERBREAD WITH LEMON ICING

Steps:

• Preheat the oven to 325°F.
• In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
• Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
• And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' 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.