This gingerbread recipe makes a deliciously sticky and moist cake, rich with black treacle, golden syrup and stem ginger plus cinnamon for warmth

  • Rating
    (23 ratings)
    Rate this recipe
  • Serves 15

  • Prep time 15 mins

  • Cooking time 40 mins


  • 100g unsalted butter, softened
  • 100g golden syrup
  • 100g black treacle
  • 100g soft light brown sugar
  • 85g stem ginger, plus 35g of syrup
  • 2 tsp ground ginger
  • Ĺ tsp cinnamon
  • 3 medium eggs
  • 225g self raising flour, sieved
  • 200ml semi skimmed milk
  • 1 tsp bicarbonate of soda
  • Ĺ tsp baking powder
  • 75g icing sugar


This cake will mature and go stickier if left for a few days in a tin


Gingerbread is a Christmas favourite! Itís so sticky, moist and rich, itís full of festive flavours like cinnamon, ginger and golden syrup. The black treacle adds depth of flavour and makes it even richer.

Serve this gingerbread to friends if youíre entertaining, or if theyíve simply popped round for a cup of tea. This recipe serves 15 which is ideal if youíre expecting a crowd, and even if youíre not, it simply means there will be more for seconds (and even thirds). You can serve it up as a dessert with ice cream if you like for a real treat!

How to make Gingerbread:
  1. Preheat the oven to 180C/160C fan/350F/Gas 4. Grease and line a 20cm square tin with baking parchment.

  2. Place the butter, golden syrup, treacle, brown sugar, stem ginger, ground ginger and cinnamon into a pan. Gently heat until the sugar is dissolved.

  3. Beat the eggs and milk into the mixture then fold in the flour, bicarbonate of soda and baking powder. Pour the mixture into the prepared cake tin and bake for 35-40 minutes.

  4. Meanwhile mix the ginger syrup with the icing sugar. Once the cake comes out of the oven pierce all over with a skewer and pour over the ginger icing. Leave the cake to cool completely.