Sticky Gingerbread

Gingerbread inspires so many memories - childhood picnics, Sunday afternoon teatime, bonfire night. Which memories are yours? Store for 2 or 3 days in an airtight container before eating which allows the texture and flavour to develop.

Category:  Baking  - 


For 1 Batch(es)


  • 100 g butter
  • 150 g black treacle
  • 50 g golden syrup
  • 150 ml milk
  • 200 g plain flour
  • 50 g soft brown sugar
  • 1 tsp mixed spice
  • 3 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 2 eggs, beaten

Sticky Gingerbread Directions

  1. grease and base line a 23cm loaf tine. Preheat the oven to 150 degrees C
  2. Heat the butter, treacle and syrup together until melted. Remove from the heat, add the milk and allow to cool. Sieve the dry ingredients together into a large mixing bowl. Add the melted syrup mixture and beaten eggs. Beat well and pour into the prepared loaf tin. Bake for about 1 1/2hrs until the cake is firm to touch and springs back when gently pressed. Cool in tin, removing when 'just' warm.