Sticky Gingerbread

Sticky Gingerbread Recipe

Another family party loomed large again on the horizon, and, having made ginger loaf before, I decided to do another one, but this time, on a much larger scale.

The original recipe for this Classic Sticky Gingerbread is by Mary Berry, who is THE Queen of Cake!

I added more ginger, and the extra spices.  She used just 4 teaspoons of ginger.

You will need:-

225g (8 oz) of each of the following –

Unsalted Butter
Light Muscovado Sugar
Golden Syrup
Black Treacle
Self-Raising Flour
Wholemeal Flour
5 Teaspoons Ground Ginger
1 Teaspoon Cinnamon
1 Teaspoon Mixed Spice
2 Eggs
300ml (10fl oz) Milk

Grease and line a 33 x 23 x 4cm (12 x 9 x 1 1/2) tin.  My tin measures 32.5 x 23 x 2.5 cm, (12 3/4 x 9 x 1″)

Pre-heat the oven to Gas Mark 3/160C/325F

Put the first four ingredients above into a medium-sized pot/pan, and heat through gently, stirring, and keeping a close eye on it.  The reason for this is the treacle will burn very easily if left for a moment too long.  When the mixture has melted, set aside to cool.

Put the flours and spices into a bowl and mix together.  Beat the eggs and the milk together. Pour the syrup mixture into the flour, along with the egg & milk mixture, and combine thoroughly.

Give the tin a gentle tap on a work-surface, to get rid of the little air bubbles.
Bake for 50 minutes, and test to see if it has cooked through.  If not, leave it for 10 minute intervals until it has.

Turn out and leave to cool completely, before attempting to cut in to the finished cake.
I cut this into 20 squares, measuring about 2 x 2″ (5 x 5cm).
Sticky Gingerbread

Ms. Berry’s advice is it will yield 16 generous pieces
Sitting proudly with the other cake contributions

Pieces of Sticky Gingerbread on a Plate



16 thoughts on “Sticky Gingerbread

  1. Thank you, Jenn. The spices are really warming too, and you can add as little or as much as you like. I might use all-white flour next time, and personally, the wholemeal was a little bit grainy for me 🙂



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