Syrup In Chocolate Gingerbread

Our answer

Nigella's Chocolate Gingerbread (from FEAST) is a sticky and spicy chocolate sponge cake. The addition of golden syrup to the cake batter makes the finished sponge extra moist and helps it to keep well, as golden syrup is an invert sugar and will attract moisture.

Maple syrup is also an invert sugar, so it will act in the same way as golden syrup and could be used as an alternative. However, we would mention that the caramel flavour of maple syrup could be masked by the cocoa and spices in the gingerbread. As maple syrup is expensive we would suggest that it may be better used where its flavours can really shine, such as a topping for Breakfast Pancakes or in Nigella's Gleaming Maple Cheesecake. If you are looking for an alternative to golden syrup for the Chocolate Gingerbread then we would suggest trying a light agave syrup, as it has a much milder flavour.