Gingerbread Cake

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  • Cooking time: 
  • Serves: Up to 6 people

BM210-Program 4

  1. Place the butter,syrup,treacle and sugar in a small saucepan and heat gently until melted, stirring occasionally. Leave to cool slightly then pour into the bread pan.
  2. Add the milk and egg to the bread pan.
  3. Sift the flour, ginger, baking powder and bicarbonate of soda together and add to the pan.

Note: Gingerbread is best left stored in an airight container for 24 hours before eating, to allow time for it to become sticky.

tsp=5ml teaspoon
tbsp=15ml tablespoon


115g large butter 
125g golden syrup 
50g treacle
125g light brown soft sugar  
180ml milk 
1 egg,lightly beaten 
280g plain Flour 
2tsp ground ginger
2tsp baking powder 
1tsp bicarbonate of soda

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