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Old-Fashioned Gingerbread

This is a real autumn, early winter recipe.  Reminiscent of the cakes your Granny used to bake it's the perfect treat whilst stoking the bonfire or for serving with a cup of tea whilst tidying the garden on a Sunday afternoon.  Bake mid-week for weekend eating, it gets stickier if left in an air-tight tin for a day or two before eating.



125 g butter

100 g golden syrup

125 g black treacle

75 g soft brown sugar

125 plain flour

1 tsp ground ginger

1/2 tsp mixed spice

1/2 tea ground cinnamon

Pinch sea salt

1 tsp bicarbonate of soda

2 large eggs, beaten

3 tbsp milk

50 g crystalised ginger

Heat the oven to 170 degrees C.  Line a 23 cm shallow, square tin with baking parchment.

Sift the flour, spices & salt into a mixing bowl.  

Place the butter in a small saucepan & heat until just melted.  Remove from the heat, add the sugar & stir until dissolved.  Add the golden syrup, black treacle & stir again to combine.


Add the beaten eggs together with the treacle mixture to the dry ingredients and stir until well mixed.

Using scissors, snip the crystalised (or stem) ginger into tiny pieces.  Turn the mixture into the prepared tin & sprinkle the crystalised ginger over the top.

Bake in the centre of the oven for 20-30 minutes until the top is firm & a skewer comes away clean when inserted into the centre.

When cooked, leave in the tin to cool for 20 minutes before turning out onto a wire rack.  When completely cool use a large, sharp knife to cut into 12 or 16 squares depending on your preferred portion size.

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