Sticky and sweet old fashioned gingerbread

My grandma used to make this gingerbread. It tastes sweet but has that great ginger taste we all know and love.

Perfect for the colder nights or during the day with a cup of tea, this will become a favourite in no time.


Serves 8-10

Cooking time: 90 minutes

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  • 350g (2 1/3 cups) plain flour
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/8 whole nutmeg, grated
  • 1/4 teaspoon white pepper
  • 1 teaspoon bi-carb soda
  • 4 tbsp milk
  • 175g black treacle
  • 175g golden syrup
  • 175g dark brown soft sugar
  • 175g butter
  • 2 eggs, beaten


  1. Preheat oven to 170 degrees. Grease a 20cm square, 6cm deep cake tin and line with baking paper
  2. Sift the flour, spices and pepper into a bowl and set aside.
  3. Mix the bi-carb with the milk and set aside.
  4. Gently heat the treacle, syrup, sugar, butter and 150ml water over low heat, stirring until melted and well blended.
  5. Add syrup mixture to flour and spices and beat with a wooden spoon until smooth. Beat in the eggs, a little at a time, then the bi-carb and milk mix.
  6. Pour mixture into the tin and bake for 75-90 minutes until the cake is well risen.