Axel's gingerbread

    2 hours

    This is a recipe that I have been working on for some time as I wanted to create my own gingerbread with the zing of ginger coming through and that moist texture which is so traditional. So here it is.


    Yorkshire, England, UK
    30 people made this

    Makes: 10 Slices

    • 280g plain flour
    • 2 teaspoons ground ginger
    • ¾ teaspoon ground cinnamon
    • 1½ teaspoons baking powder
    • ¾ teaspoon bicarbonate of soda
    • 115g butter
    • 125g golden syrup
    • 125g light muscovado sugar
    • 3 tablespoons black treacle
    • 200ml buttermilk or full fat milk
    • 1 large egg, at room temperature

    Prep:30min  ›  Cook:1hr  ›  Extra time:30min cooling  ›  Ready in:2hr 

    1. Preheat the oven to 160 C / Gas 2 1/2. Line a large loaf tin with baking parchment (dimensions: 12 x 19cm; 4½ x 7½ inches).
    2. Sieve the plain flour, ginger, cinnamon powder, baking powder and bicarbonate of soda together into a large mixing bowl.
    3. Cut the butter into small pieces and put into a pan, then add the golden syrup, muscovado sugar and black treacle to this and warm over a gentle heat until the sugar has melted.
    4. Make a well in the dry ingredients and pour in the sugars. Mix it all up with a silicone spatula or hand whisk. Add the buttermilk and egg and mix up thoroughly. Pour the ginger batter into the prepared loaf tin.
    5. Bake in the centre of the warmed oven for about an hour. As the hour comes up, start checking the gingerbread by gently pressing the top in the centre to feel whether it feels springy and spongy rather than liquidy; when done a skewer should come out without any dampness on it.
    6. Leave to stand for 10 minutes, then turn out of loaf tin, remove the baking paper and allow to cool on a wire rack.


    When cool, wrap in clingfilm and leave for a day before eating; you can start eating it straight away but this is really a cake that tastes better the day afterwards.

    See it on my blog

    See recipe at Axel Steenberg's blog

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    Made this yesterday - the best gingerbread I have ever made. I used semi-skimmed milk as I didn't have any buttermilk and it turned out fine but is probably even better using buttermilk. I'll try that next time. Very moist and extremely gingery.  -  22 Mar 2011


    yummy! Lovely and moist and very delicious. We like lots of ginger so added some freshly minced ginger as well. Also, I used wholewheat flour and i don't drink milk so used home-made rice milk (with a tbsp of vinegar to make it like buttermilk). Worked just fine and it's delicious - this recipe's definitely a keeper!  -  25 Oct 2011


    Love your recipe as it is such quick recipe to knock up in a matter of 10 or so minutes. Plus the second time I made this I added a spoonful more of Golden Syrup and I used Ginger Flakes along with ground Ginger and a teaspoon of Nutmeg which I grated myself. Oh and I ran out of plain flour as I only had 200g so topped the remainder with self raising and it came out really, really Great. Thanks for sharing a wonderful recipe which is great to have in the warmer months aswell as the much colder.  -  29 Sep 2012