This gingerbread recipe is made with dark treacle, golden syrup, ground ginger, cinnamon, and a touch of cayenne for warmth. The result is a wonderfully dark, sticky cake that gets even better after a day or two. Ready in about an hour and a quarter, it serves eight generous squares.
I always make this in autumn when the evenings draw in. It fills the whole kitchen with the smell of treacle and spice, and it never lasts long.
Gingerbread Recipe Ingredients
- 250g plain flour
- 150g butter, plus extra for greasing
- 125g dark brown soft sugar
- 200g golden syrup
- 200g black treacle
- 2 large eggs
- 150ml 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 Gingerbread
- Prepare the tin and oven: Preheat your oven to 170°C (150°C fan / gas mark 3½). Grease a 30 x 20cm 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 melted into a smooth, dark liquid. Do not let it boil. Remove from the heat.
- Combine the dry ingredients: Sift the plain flour, ground ginger, ground cinnamon, cayenne pepper (if using), and salt into a large mixing bowl. Whisk together so the spices are evenly distributed.
- Prepare the liquid components: In a separate jug, lightly beat the eggs and milk together. Whisk in the bicarbonate of soda.
- Mix the batter: Pour the melted syrup mixture into the dry ingredients, stirring with a wooden spoon. Then pour in the egg and milk mixture. Whisk until you have a smooth, fairly runny batter with no lumps.
- Bake the gingerbread: Pour the batter into the prepared tin. Bake in the centre of the oven for 45–50 minutes. The gingerbread is done when the edges pull away from the sides and the top feels firm and springy.
- Cool in the tin: Leave the gingerbread to cool completely in the tin. This helps the cake develop its classic dense, sticky texture. Once cool, lift it out using the parchment and cut into squares.
What Is the Secret to Perfect Gingerbread?
- Keep the heat low: When melting the butter, sugar, and syrups, use a gentle heat. If the mixture boils, it can turn bitter and affect the final flavour.
- Let it mature: Gingerbread improves with age. Wrap the cooled, uncut cake in parchment and foil, then leave it in an airtight container for a day or two before slicing. The texture becomes stickier and the spice deepens.
- Use black treacle: For that classic dark colour and bittersweet depth, black treacle is essential. Molasses works as a substitute, but treacle gives the signature British flavour.
- Cool completely in the tin: Resist turning it out while warm. Cooling in the tin traps moisture and steam, which creates the perfect dense, sticky texture. If you enjoy ginger cake, this same trick works there too.
What Should You Serve on the Side?
This gingerbread is lovely on its own with a cup of tea. For something more indulgent, serve a slightly warmed square with a dollop of clotted cream or a thick spread of salted butter.
It also works well as a dessert with a scoop of vanilla ice cream. For a seasonal treat, try it alongside the sticky toffee pudding for a proper British spread.
Does Gingerbread Keep Well?
Gingerbread keeps exceptionally well. Store it in an airtight container at room temperature for up to a week. The flavour actually improves over the first few days as the treacle and spices develop.
It also freezes well for up to 3 months. Wrap the whole cake or individual slices in cling film, then a layer of foil. Thaw at room temperature before serving.
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 dark, thick syrup used in traditional British baking. The closest substitute is blackstrap molasses, though treacle gives a more rounded flavour.
Why is my gingerbread batter so runny? This is completely normal. The batter should be very wet and pourable, almost like thick soup. This is what creates the dense, sticky texture after baking and cooling.
Can I add stem ginger for extra texture? Yes. Chop about 50g of crystallised or stem ginger finely and stir it into the batter before pouring into the tin. This adds chewy pieces and extra ginger heat.
How does Hairy Bikers gingerbread compare to parkin? Gingerbread uses plain flour for a dense, sticky cake. Parkin adds rolled oats and lemon zest, giving it a grainier texture and different flavour profile.
Can I make gingerbread ahead of time? Absolutely. Gingerbread actually improves after a day or two stored in an airtight container. Wrap it in parchment and foil, and it will be stickier and more flavourful when you slice it.
Try More Recipes:
- Hairy Bikers Dundee Cake Recipe
- Hairy Bikers Boiled Fruit Cake Recipe
- Hairy Bikers Plum Crumble Recipe
Hairy Bikers Gingerbread Recipe
Description
This sticky gingerbread recipe is made with black treacle, golden syrup, and warming spices. Dark, dense, and perfectly spiced, it bakes in under an hour and cuts into 12 squares.
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.
