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Can be made with these products:

BM900 Program 7


  1. Place the butter, syrup, treacle and sugar in a small saucepan and heat gently until melted, stirring ocassionaly. Leave to cool slightly then pour into bread pan.
  2. Add the milk and egg to 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 airtight container for 24 hours before eating, to allow time for it to become sticky.

tsp = 5ml Teaspoon
tbsp = 15ml Tablespoon


Butter 115g
Golden Syrup 125g
Treacle 50g
Light brown soft sugar 125g
Milk 180ml
Egg, lightly beaten 1
Plain flour 280g
ground ginger 2tsp
Baking Powder 2tsp
Bicarbonate of soda 1tsp

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