And this is one of our favourite Gingerbread recipes of all time. This tasty cake is so sticky, moist and rich, and full of festive flavours like cinnamon, ginger and golden syrup, that it’ll have you salivating just thinking about it. The black treacle in the gingerbread recipe adds depth of flavour and makes it even richer too, for a truly decadent treat.
After it’s cooked, top the cake with a gorgeously fragrant ginger icing, make up of ginger syrup and icing sugar. Pour it on while it’s hot for maximum absorption, and allow to cool.
When is the best time to eat this Gingerbread recipe?
Of course, you can enjoy your delicious plate of gingerbread as soon as it’s been taken out of the oven, if you want (providing it’s cool enough!). But w&h’s top tip is to leave it in a tin for a day, or a few days, after cooking, where it will mature and go even stickier and delicious, making it taste even better than before.
Serve this gingerbread to friends if you’re entertaining, or if they’ve simply popped round for a cup of tea. It also makes for a brilliant gift during the festive season, if you’re struggling with present ideas. This recipe serves 15, which is also ideal if you’re expecting a crowd. And even if you’re not, it simply means there will be more for seconds (and even thirds). You can serve it up as a dessert with ice cream, clotted cream, or some single cream if you like, for a real treat!
It’ll also keep for a good few days, and even get better with time, so there will be plenty to go around!
- 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
- ½ tsp cinnamon
- 3 medium eggs
- 225g self raising flour, sieved
- 200ml semi skimmed milk
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- 75g icing sugar
Preheat the oven to 180C/160C fan/350F/Gas 4. Grease and line a 20cm square tin with baking parchment.
Place the butter, golden syrup, treacle, brown sugar, stem ginger, ground ginger and cinnamon into a pan. Gently heat until the sugar is dissolved.
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.
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.