Sticky Gingerbread Recipe

Name: Sticky Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 125 g butter; 100 g demerara sugar; 225 g plain flour; 2 eggs; 300 g molasses; 1 teaspoon ginger powder; 4 pieces ginger in syrup, chopped finely; 2 tablespoons ginger syrup; 2 tablespoons milk; ½ teaspoon bicarbonate of soda

Servings: persons

125 g butter
100 g demerara sugar
225 g plain flour
2 eggs
300 g molasses
1 teaspoon ginger powder
4 pieces ginger in syrup, chopped finely
2 tablespoons ginger syrup
2 tablespoons milk
½ teaspoon bicarbonate of soda

1
Preheat oven to 160C/Gas Mark 3/325F.
2
Line a 18cm/7in loaf tin with parchment paper.
3
Cream the butter and sugar together, before adding the 2 eggs and mixing in well.
4
Next, add the molasses followed by the ginger powder and flour (sifted).
5
Incorporate the chopped stem ginger and syrup into the mixture.
6
Dissolve the bicarbonate of soda in the milk and mix in well.
7
Pour into the loaf tin and bake for approximately 50 minutes.
8
Use a skewer to test, it should be clean but the cake should have some moisture when you press down on it, almost like a brownie.

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 10 ingredients. The key ingredients include: 125 g butter, 100 g demerara sugar, 225 g plain flour, 2 eggs, 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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