Sticky Gingerbread Recipe

Name: Sticky Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g flour (or 8 oz); 1 pinch salt; 2 teaspoons ground ginger; 1 teaspoon mixed spice; 1 teaspoon bicarbonate of soda; 50 g soft brown sugar (or 2 oz); 100 g butter (or 4 oz) or 100 g margarine (or 4 oz); 175 g black treacle (or 6 oz) or 175 g molasses (or 6 oz); 50 g golden syrup (or 2 oz); 150 ml milk (or 1/4 pint); 2 eggs, beaten

Servings: persons

225 g flour (or 8 oz)
1 pinch salt
2 teaspoons ground ginger
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
50 g soft brown sugar (or 2 oz)
100 g butter (or 4 oz) or 100 g margarine (or 4 oz)
175 g black treacle (or 6 oz) or 175 g molasses (or 6 oz)
50 g golden syrup (or 2 oz)
150 ml milk (or 1/4 pint)
2 eggs, beaten

1
Heat oven to 150 degrees C/300 degrees F, Gas mark 2.
2
Grease and line a 7 inch square baking pan.
3
Sieve together flour, salt, spices and bicarbonate of soda.
4
Stir in the sugar.
5
Melt the butter, treacle and syrup over a gentle heat, Gradually beat in the milk making sure the syrup and sugar mixture is not too hot Allow to cool slightly.
6
Add the beaten eggs to the mixture and stir well, next add the dry ingredients to the treacle mixture until combined - do not over mix.
7
Pour into the prepared pan and bake for about 1 and 1/4 hours.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 225 g flour (or 8 oz), 1 pinch salt, 2 teaspoons ground ginger, 1 teaspoon mixed spice, and more.

Yes, Sticky 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.

Sticky Gingerbread

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