Edinburgh Gingerbread Recipe

Name: Edinburgh Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 8 ounces plain flour; 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 teaspoon cinnamon; 1 pinch salt; 6 ounces unsalted butter; 6 ounces molasses; 4 ounces packed brown sugar; 6 tablespoons milk; 2 large eggs; 2 ounces sultanas (golden raisins); 2 ounces almonds, flaked

Servings: persons

8 ounces plain flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1 pinch salt
6 ounces unsalted butter
6 ounces molasses
4 ounces packed brown sugar
6 tablespoons milk
2 large eggs
2 ounces sultanas (golden raisins)
2 ounces almonds, flaked

1
Sift the flour, spices, salt and baking soda, and then stir in the fruit and nuts.
2
Melt the butter with the molasses and sugar on a low heat.
3
The mixture should remain somewhat cool but the sugar should be dissolved.
4
Add the milk and stir in the eggs.
5
Pour the warm mixture into a well in the centre of the dry ingredients and mix thoroughly to form a batter.
6
Pour into a greased and lined 2 lb loaf tin.
7
Bake at 325F/160C/gas mark 3 for 1 1/4 hours.
8
This is a fairly heavy recipe and may sink on cooling.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 8 ounces plain flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon cinnamon, and more.

Yes, Edinburgh Gingerbread 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.

Edinburgh Gingerbread

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