Preheat your oven to 170 degrees/gas mark 3. Line 2 loaf tins with foil and lightly grease them.
Put the butter, syrup, muscovado sugar, Guinness, 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 bicarb. You will need to be patient and whisk thoroughly to get rid of any lumps.
Whisk the sour cream and eggs together in a small bowl and then beat into the gingerbread mixture, whisking again to get a smooth batter.
Pour the mixture into the 2 lined loaf tins and bake for about 45 minutes. When they are ready they will be risen at the centre, and coming away from the tin at the sides.
Let the gingerbread cool before cutting into slices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (755g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 875 (39%)|
|Amt Per Serving||% DV|
|Total Fat 97.2g||130 %|
|Saturated Fat 53.6g||268 %|
|Monounsaturated Fat 25.4g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 404.2mg||124 %|
|Sodium 2001mg||69 %|
|Potassium 1995.9mg||53 %|
|Total Carbohydrate 296g||87 %|
|Dietary Fiber 17.7g||71 %|
|Sugars, other 278.3g|
|Protein 42.9g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2225
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