Sticky gingerbread

1 loaf
Cooking time:
60 - 90 mins

A traditional melt-and-mix gingerbread recipe. Dead easy.

Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.


Step 1

Grease and line a 10“/ 25cm square deep sided cake tin, with greased greaseproof paper (though I have baked in two loaf tins and still had great results).

Step 2

Melt together the treacle, sugar and butter stirring all the time. Remove from the heat cool a little and then stir in the beaten eggs.

Step 3

Sieve the flour, salt, cinnamon and ginger and stir into the melted mixture. Sieve the bicarbonate into a bowl and pour the warm milk over it. Add this to the treacle mixture, stirring well to combine all ingredients.

Step 4

Pour into the prepared tin and bake at 150°C/300°F/gas 2 for 1-1½ hours. Test with a skewer which should come out clean when inserted into the middle of the cake.

Step 5

Allow the gingerbread to cool before removing it from the tin and removing greaseproof paper. Cut into thick slices to serve.

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