Sticky gingerbread from Nigella Christmas: Food, Family, Friends, Festivities (page 201) by Nigella Lawson

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Notes about this recipe

  • andrea_o5g9jy on June 03, 2026

    I add well chopped stem ginger and grated fresh too as nothing can be too ginger for me

  • sarah_yrp1ni on March 22, 2026

    Keeps really well for long periods of time. Still moist and delicious after two weeks. Always make a double batch and it’s a super crowd pleaser.

  • MsMonsoon on May 31, 2020

    Very good. Used extra fresh ginger. Nigella’s note: “I’m happy with it unfrosted, just left plain or perhaps snowily dusted with icing sugar, but if you want you can (as I do if it is for a bake sale) make a sharply contrasting icing by sieving 175g icing sugar and mixing it till thick and spreadable with a tablespoon of lemon juice and one of warm water. Spread this over the cold slab of gingerbread, and leave to set before cutting.” Also was good hot, with Tartine’s bourbon hard sauce.

  • Nikapai on February 11, 2018

    This is a delicious gingerbread, great with a cup of tea.

  • vikingcook on January 18, 2017

    Wonderful gooey gingery cake. Stores well, freezes well and is delicious. What more do you want?

  • redjanet on January 03, 2015

    This was a simple, easy to prepare dessert to bring to a friends' house over the holidays and it went down a treat. The flavours combined beautifully and the end result was a wonderful combination of textures - soft and fluffy cake with a slightly crispy top.

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