Gingerbread Tray Bake

    The best sticky gingerbread ever - It's so nice I have to give some away or I can eat the lot. My sons like it without the iced topping on and have it with hot custard. I cut min into long oblongs but they can be small squares too. Not everyone likes crystallized ginger so this can be left off too.


    Yorkshire, England, UK
    1 person made this


    • 275 g Golden syrup
    • 275 g Black Treacle
    • 225 g Soft Brown Sugar
    • 225 g butter
    • 450 g Self Raising flour
    • 2 teaspoons of Ground Ginger
    • 4 Eggs
    • 4 tablespoons of Milk
    • Topping: 225 g Icing Sugar, 2 tablespoons of water, 50 g of stem ginger (crystallised). Syrup from the Ginger too.


    1. Pre heat oven to 150 C. Grease and line a 30 x 23 cm roasting tin or a tray bake tin with grease proof paper
    2. Measure syrup, treacle, sugar and butter in a pan. Heat gently until all melted together. Take off heat and cool slightly.
    3. Stir in the flour and ground ginger until fully incorporated.
    4. Add the eggs and the milk and beat until mixed in and all smooth. It will be brown and runny now so don't worry
    5. Pour in to the prepared tin and bake for 45 to 50 mins. Make sure its cooked in the middle and starts to pull away from the sides.
    6. Turn out on to a cooling rack. Once completely cooled down pour on the topping. Let this set completely before cutting in to long oblongs or squares. The eat !!


    This is fabulous with just the ground ginger added, you can also add mixed spice for a more "Christmassy" taste. Don't use this mix in bun cases or mini loaf tins as its too dense and you cant get the cases off, it's essentially a tray bake.

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