This cozy Hairy Bikers Gingerbread Recipe is a true British classic, packed with warming ingredients like dark treacle, golden syrup, ground ginger, and a hint of spice. This recipe creates the ultimate comforting teatime treat that is wonderfully dark, sticky, and full of flavour. Perfect for a chilly autumn afternoon with a cup of tea, this gingerbread makes one large cake, providing 10-12 generous squares.
Hairy Bikers Gingerbread Recipe Ingredients
- 250g (9oz) plain flour
- 150g (5½oz) butter, plus extra for greasing
- 125g (4½oz) dark brown soft sugar
- 200g (7oz) golden syrup
- 200g (7oz) black treacle
- 2 large eggs
- 150ml (5fl oz) whole milk
- 1 heaped teaspoon bicarbonate of soda
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper or chilli powder (optional, for a warming kick)
- Pinch of salt
How To Make Hairy Bikers Gingerbread
- Prepare the tin and oven: Preheat your oven to 170∘C (150∘C Fan / Gas Mark 3½). Grease a 30 x 20cm (12 x 8 inch) baking tin and line it completely with baking parchment.
- Melt the wet ingredients: In a medium saucepan, gently heat the butter, dark brown sugar, golden syrup, and black treacle over a low heat. Stir occasionally until everything has just melted together into a smooth, dark liquid. Do not allow the mixture to boil. Remove from the heat.
- Combine dry ingredients: While the syrup mixture melts, sift the plain flour, ground ginger, ground cinnamon, cayenne pepper (if using), and salt into a large mixing bowl. Whisk them together to ensure the spices are evenly distributed.
- Prepare the liquid components: In a separate jug or bowl, lightly beat the eggs and milk together. Whisk the bicarbonate of soda into this mixture. Don’t be alarmed if it froths up slightly.
- Mix the batter: Gradually pour the melted syrup mixture into the dry ingredients, stirring with a wooden spoon or whisk. Then, pour in the egg and milk mixture. Whisk everything together until you have a smooth, fairly runny, and lump-free batter.
- Bake the gingerbread: Pour the batter into the prepared baking tin. Bake in the center of the preheated oven for 45–50 minutes. The gingerbread is ready when the edges have started to pull away from the sides of the tin and the top is firm and springy to the touch.
- Cool in the tin: Leave the gingerbread to cool completely in the tin. This is a crucial step that helps the cake to develop its classic dense and sticky texture. Once cool, lift it out using the baking parchment and cut into squares.
Recipe Tips
- Don’t Boil the Syrups: When melting the butter, sugar, and syrups, it’s very important to use a gentle, low heat. If the mixture boils, the sugar can become too hot and may give the gingerbread a slightly bitter, burnt taste.
- Let It Mature for Stickiness: Gingerbread is one of those magical cakes that actually gets better with age. If you have the patience, wrap the cooled, uncut gingerbread in baking parchment and a layer of foil. Leave it in an airtight container for a day or two before slicing. The flavours will deepen and the texture will become even more sticky and delicious.
- Use Black Treacle for Authenticity: For that classic dark colour and deep, slightly bittersweet flavour of authentic British gingerbread, you must use black treacle. Molasses is the closest substitute, but treacle provides the signature taste.
- Cool Completely in the Tin: Don’t be tempted to turn the gingerbread out while it’s warm. Leaving it to cool completely in its tin traps steam and moisture, which is the secret to achieving the perfect dense and sticky texture.
What To Serve Gingerbread
This rich and spicy gingerbread is a true delight on its own, perfectly paired with a simple cup of hot tea or coffee. For an even more indulgent dessert experience, serve a slightly warmed square with a generous dollop of clotted cream, a thick spread of salted butter, or alongside a scoop of vanilla or salted caramel ice cream.
How To Store Gingerbread Leftovers
- Store at Room Temperature: Store the gingerbread in an airtight container at room temperature. It keeps exceptionally well and the flavours will continue to develop, making it even stickier and tastier over the next few days. It will last for up to a week.
- Freeze: Gingerbread freezes beautifully. You can freeze the entire cake or individual slices. Wrap it well in a layer of plastic wrap and a second layer of aluminum foil, and it will keep in the freezer for up to 3 months. Simply thaw at room temperature before enjoying.
Hairy Bikers Gingerbread Recipe Nutrition Facts
- Serving Size: 1 square (recipe makes 12)
- Calories: 285 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 250mg
- Total Carbohydrate: 40g
- Dietary Fiber: 1.5g
- Sugars: 25g
- Protein: 4g
Frequently Asked Questions
- What is black treacle and can I use a substitute? Black treacle is a thick, dark syrup that is a by-product of the sugar refining process, very common in British baking. It has a unique, slightly bitter flavour that gives gingerbread its characteristic taste. The closest substitute is blackstrap molasses. Using only golden syrup will create a much lighter cake with less depth of flavour.
- Can I add other spices to the gingerbread? Absolutely. While ginger and cinnamon are the stars, you could also add half a teaspoon of ground allspice or nutmeg for an even warmer and more complex spice profile.
- Can I add crystallised or stem ginger for extra texture? Yes, this is a very popular and delicious variation. Finely chop about 50g of crystallised or stem ginger and stir it into the final batter just before pouring it into the tin. This will add lovely chewy pieces and an extra kick of ginger heat.
- My gingerbread seems very wet, is that right? Yes, the batter for this type of gingerbread is meant to be very wet and pourable, almost like a thick soup. This is completely normal and is what helps create the dense, sticky final product after baking and cooling.
Try More Recipes:
- Hairy Bikers Plum Crumble Recipe
- Hairy Bikers Sticky Toffee Pudding Recipe
- Hairy Bikers Ginger Cake Recipe
Hairy Bikers Gingerbread Recipe
Description
The perfect Hairy Bikers Gingerbread Recipe for a dark, sticky, and spicy cake that is the ultimate comforting treat. This easy-to-follow recipe creates a classic British gingerbread that gets better with age, perfect for enjoying with a cup of tea.
Ingredients
Instructions
- Prep: Preheat oven to 170∘C (150∘C Fan). Grease and line a 30x20cm baking tin.
- Melt: Gently melt the butter, sugar, golden syrup, and black treacle in a saucepan over low heat. Do not boil.
- Combine Dry: Sift the flour, ginger, cinnamon, cayenne, and salt into a large bowl.
- Mix Batter: In a jug, beat the eggs, milk, and bicarbonate of soda. Pour the melted syrup mixture and the egg mixture into the dry ingredients. Whisk until you have a smooth, runny batter.
- Bake: Pour the batter into the prepared tin and bake for 45-50 minutes, until risen and firm.
- Cool: Leave the gingerbread to cool completely in the tin before lifting out and cutting into squares.
