Newcastle Brown Ale Sticky Gingerbread
A dark, glossy gingerbread cake infused with warming spices and the rich, malty depth of Newcastle Brown Ale.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •20cm square cake tin
- •greaseproof paper
- •medium saucepan
- •large mixing bowl
- •balloon whisk
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 12 g
- carbs
- 58 g
- fibre
- 2 g
- protein
- 5 g
- calories
- 360 kcal
Instructions
- 1
Preheat your fan oven to 150°C (170°C conventional) and line a 20cm square cake tin with greaseproof paper.
- 2
Add the butter, black treacle, golden syrup, and dark muscovado sugar to a medium saucepan.
- 3
Set the pan on the hob over a low heat, stirring until completely melted and smooth.
- 4
Remove the pan from the heat and gently pour in the Newcastle Brown Ale.
- 5
Sift the plain flour, bicarbonate of soda, ground ginger, cinnamon, and mixed spice into a large mixing bowl.
- 6
Beat the eggs and whole milk together in a jug until smooth.
- 7
Pour the warm ale syrup and beaten egg mixture into the dry flour bowl.
- 8
Whisk the ingredients gently together until you have a smooth, runny, glossy batter.
- 9
Pour the batter into the prepared cake tin, smoothing the top evenly.
- 10
Bake for 45 to 50 minutes until a skewer inserted in the middle comes out clean.
- 11
Leave the gingerbread to cool in the tin for 20 minutes before turning out onto a wire rack.
Chef's tips
Like parkin, this cake improves immensely with age. Wrap the cooled gingerbread tightly in greaseproof paper and foil, then store it for two days before slicing so it turns deeply sticky and moist.
Ingredient substitutions
- Newcastle Brown Ale → any English dark ale or malty stout
- black treacle → dark molasses
Storage
Store wrapped tightly in greaseproof paper and an airtight tin at room temperature for up to two weeks.
Reheating
Warm individual slices in a low oven at 140°C fan for 5 minutes or in a microwave for 15 seconds.
Common mistakes to avoid
- •Boiling the syrup mixture rather than gently melting it, which can scorch the treacle
- •Opening the oven door too early, which causes the dense batter to sink in the centre
- •Slicing while piping hot, making the crumb crumbly rather than sticky
Serving suggestions
Cooked Newcastle Brown Ale Sticky Gingerbread?
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