A dark, sticky gingerbread with real depth — black treacle and golden syrup for that moist, almost fudgy crumb, and enough ground ginger to give a proper warm kick. It keeps beautifully and only improves after a day or two, which makes it an ideal make-ahead bake for autumn and Christmas.

Why this works

Melting the butter, sugars, treacle and syrup together gives a loose batter that bakes into a moist, tender crumb rather than a dry sponge.
A mix of ground ginger and warm spice builds flavour in layers — the ginger up front, cinnamon and clove rounding it out.
Resting the cake for a day or two lets the treacle work through, turning it stickier and darker as it sits.

Ingredient notes and swaps

Black treacle — the source of the dark colour and bittersweet depth. Do not swap it all for golden syrup or you lose the character; a mix of the two is ideal.
Golden syrup — brings moisture and a gentle sweetness that balances the treacle.
Ground ginger — be generous. For extra heat and texture, stir in a little chopped stem ginger.
Unsalted butter — so you control the seasoning; a pinch of salt in the batter sharpens the spice.
Self-raising flour — or plain flour with baking powder and a little bicarbonate of soda, which reacts with the treacle for a good rise.

Gingerbread

At Christmas, gingerbread makes its most impressive appearance. Its form varies from location to location. In some places, gingerbread is a soft cake, while in others, it is a crisp, flat cookie Gingerbread is sometimes light and sometimes dark, sometimes sweet and sometimes spicy Spices give any gingerbread its delicious aroma and memorable taste. Ginger is the spice you will find in every gingerbread recipe.

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Prep Time 16

Cook Time 45

Total Time 1 1

Servings: 10 people

Course: Dessert

Cuisine: British

Calories: 240

Ingredients Method Nutrition Notes

Ingredients

225g Self-Raising Flour
1 Tsp Bicarbonate of Soda
2 Tbsp Ground Ginger
1 Tsp Mixed Spice
100g Unsalted Butter, diced
100g Black Treacle
100g Golden Syrup
100g light Muscovado Sugar
1 large Egg, beaten
275ml Full-Fat Milk

Method

Preheat the oven to 180°C
Measure the Flour, Bicarbonate, Ginger and Mixed Spice into a large bowl.
Measure the Butter, Treacle, Golden Syrup and Sugar into a small saucepan and heat gently until the butter has just melted
Set aside and cool a little.
Pour the mixture from the saucepan into the bowl of dry ingredients
Add the beaten egg and beat with a wooden spoon until combined
Gradually add the milk, beating to make a smooth batter.
Pour the batter into the prepared tin and bake for about 35 minutes or until dark golden and springy to the touch
Cut into pieces to serve
Preferably with a slice of red cheddar
Wrapped tightly, this keeps for up to a week

Nutrition

Calories: 240kcalCarbohydrates: 37gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 30mgFiber: 1gSugar: 33g

Notes

Be careful not to overheat the butter, treacle, golden syrup, and sugar mixture. You only want the butter to just melt and the sugar to dissolve, as too much heat can alter the final texture of your gingerbread.
When adding the milk, incorporate it gradually to ensure a smooth batter without lumps. Rushing this step might leave you with an uneven texture in your finished gingerbread.
Keep a close eye on the gingerbread while it bakes. Overbaking will result in a dry, crumbly cake, so check for that springy-to-the-touch consistency to ensure it remains wonderfully moist inside.

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Tips for success

Weigh the treacle and syrup straight on top of the melted butter — they slide off the scales far more easily once the pan is warm and greasy.
Do not overbake: a skewer should come out with a few moist crumbs. Gingerbread firms up considerably as it cools.
Line the tin well and let the cake cool completely before turning out — it is fragile while warm.
Wrap and store for at least a day before cutting; the flavour and stickiness improve dramatically.

Make ahead, storage and reheating

Make ahead — better made one to three days in advance; wrap tightly in baking paper and foil once cool.
Storage — keeps in an airtight tin for up to a week, often longer.
Freezing — freezes well for up to three months, whole or in slices; thaw at room temperature.

What to serve it with

A thick slice with a pot of tea is the classic. For pudding, warm it gently and serve with custard or vanilla ice cream.
A little lemon icing drizzled over the top cuts the richness beautifully.