Sticky Gingerbread

3:10 pm on 6 July 2007


  • 330g plain flour
  • 1 heaped teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 50g preserved ginger, chopped (optional)
  • 170g brown sugar
  • 125g butter
  • 75g golden syrup
  • 120g black treacle
  • 1 egg
  • 300ml milk
  • 1 teaspoon bicarbonate of soda dissolved in a little milk


Sift the dry ingredients into a large bowl, and stir in the preserved ginger. Warm the sugar, butter, golden syrup and black treacle in a small pan until dissolved; don't boil.

Beat the egg and milk together. Combine all the ingredients, including the bicarbonate of soda dissolved in a little of the milk; mix together until combined but don't beat.

Pour into a nonstick loaf tin (23cm long x 12-13cm wide x 7cm deep) lined with baking paper on the bottom. Bake in an oven preheated to 175°C (regular) for 1 1/2 hours. If the top starts to colour too quickly, drape a piece of aluminium foil loosely over the surface to deflect the heat. Cool in the tin for 10 minutes, then turn onto a cooling rack.

From Jesse Mulligan, 1–4pm

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