Edd Kimber's Nanna's Gingerbread recipe

Name: Edd Kimber's Nanna's Gingerbread recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 170 g (6oz) plain flour; 170 g (6oz) wholemeal flour; 3 tsp ground ginger; 1 tsp mixed spice; 1 tsp ground cinnamon; 1 tsp baking soda; 1 pinch of salt; 1 pinch of cayenne pepper; 170 g (6oz) unsalted butter; 115 g (4.1oz) caster sugar; 2 tbsp orange marmalade; 340 g (12oz) golden syrup; 2 large eggs; 210 ml (7.4fl oz) milk

Servings: persons

170 g (6oz) plain flour
170 g (6oz) wholemeal flour
3 tsp ground ginger
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp baking soda
1 pinch of salt
1 pinch of cayenne pepper
170 g (6oz) unsalted butter
115 g (4.1oz) caster sugar
2 tbsp orange marmalade
340 g (12oz) golden syrup
2 large eggs
210 ml (7.4fl oz) milk

1
Preheat the oven to 150C (130C fan) and grease an 8-inch square tin, lining the base with parchment paper.
2
Place all the dry ingredients into a large bowl and whisk together to combine.
3
Place the butter, sugar, marmalade and golden syrup into a medium-sized saucepan and set over medium heat, stirring occasionally until everything is fully melted and combined.
4
Remove from the heat and allow to cool slightly before adding the eggs and the milk, mixing to combine.
5
Make a well in the dry ingredients and pour in the wet ingredients, gently folding together.
6
Don't worry about getting a perfectly smooth batter, a few lumps are fine, if you stir and mix too much this cake can crack on the top.
7
Pour the batter into a prepared pan and bake on the oven for around an hour or until well risen and a skewer inserted into the middle of the cake come out clean.
8
Allow to cool for 20 minutes before turning out onto a wire rack to cool completely.
9
Whilst still delicious on the first day this cake actually improves after a couple of days.

846

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 170 g (6oz) plain flour, 170 g (6oz) wholemeal flour, 3 tsp ground ginger, 1 tsp mixed spice, and more.

Yes, Edd Kimber's Nanna's Gingerbread recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!