Nigella's Guinness Gingerbread

This recipe was one that really tickled my taste buds after reading it in Nigella's new cookbook, "Kitchen". The picture in the book looked moist and scrummy. So I had to give it a go as I love ginger... and quite partial to a little bit of Guinness.

The actual cake mixture is more like a batter. It is quite runny so I decided to use a tinfoil tray instead of a spring-loaded cake tin as I didn't want any leaks.

As my oven in a fan oven, I reduced the temperature to 160 degrees C instead of 180 degrees C, and cooked it for 5 minutes longer. You really need to watch the cake after 40minutes as it can catch on top because of the amount of syrup and sugar in the cake. I had to cover mine with tinfoil.

Result - well, the top of the cake cracked a little and I need to play around with the temperature and cooking time for my oven for the next cake as the centre was still a little moist. It wasn't gingery enough for me, so I made a ginger and lemon fudge icing for the top and sprinkled over some chopped stem ginger.

Needs another attempt and a bit of tweaking, but it is very easy to do.