As you may know, my landlord is not the only person I’ve had some beef with. Nigella Lawson is another person that has caused me rage in my kitchen. I know tons of you love her and have had nothing but success with her recipes, but for some reason I’ve failed more than succeeded when I use a Nigella recipe and I’ve come to the conclusion that the problem lies in the Americanized versions of her cookbooks. Somewhere along the line, proper testing was not done and some of the measurements are just plain wrong. However when I see someone like Kelly-Jane of Cooking the Books cooking her way through Nigella Express with such great results it makes me want to give it another try. This month’s Cooking Club Challenge on the FoodTV Canada blog is Nigella’s Chocolate Gingerbread and I decided it was time to give Nigella another chance, especially since measurements were given in multiple formats. I chose to stick to Nigella’s original recipe, measured in grams instead of cups. I really wish that’s how all baking recipes were written, but alas, as with kitchen lighting, I don’t always get my way.
I have to say though, this Chocolate Gingerbread has me eating my words. It’s fantastic! The only regret I have is that I tried to bake the gingerbread in cute little silicone molds of a tree, bell and star. The molds refused to give up the gingerbread and I broke all of them in trying to get them out. Also, as you can see in the picture, the gingerbread rose a lot more than I thought it would. It was still very tasty, especially with my improvised orange icing drizzled on top, but it would have been prettier if the so-called non-stick molds hadn’t of stuck. Nigella is back in my good graces with this recipe though.