Nigella Lawson Gingerbread

• cup unsalted butter, plus↗1⁄2 cup

  plus

• tablespoons unsalted butter↗2 tablespoons
• cup brown sugar, plus↗1⁄2 cup

  plus

• tablespoons brown sugar↗2 tablespoons
• cup light corn syrup, plus↗3⁄4 cup

  plus

• tablespoon light corn syrup (I used golden syrup)↗1 tablespoon

  (I used golden syrup)

• cup molasses, plus↗3⁄4 cup

  plus

• tablespoon molasses↗1 tablespoon
• teaspoons fresh ginger, grated↗2 teaspoons
• teaspoon ground cinnamon↗1 teaspoon
• cup 2% low-fat milk, plus↗1 cup

  plus

• tablespoons 2% low-fat milk↗2 tablespoons
• large eggs↗2
• teaspoon baking soda, dissolved in↗1 teaspoon

  dissolved in

• tablespoons warm water2 tablespoons
• cups all-purpose flour↗2

Step-by-step instructions

1. 1

   Preheat the oven to 325°F.

2. 2

   Melt the butter, sugar, syrup, molasses, ginger and cinammon in a pan. Off heat, add the milk, eggs and baking soda in its water.

3. 3

   Measure the flour into a bowl and pour in the liquid ingredients, beating until well combined.

4. 4

   Pour it into the pan and bake for 3/4-1 hour until risen and firm, be careful not to overcook it.

5. 5

   Cool.