Mary Berry Gingerbread Loaf Recipe

This sticky moist Mary Berry Gingerbread Loaf is made with black treacle, golden syrup, and ground ginger, ready in 65 minutes. Pouring the warm melted syrups into the spiced flour creates a deeply fragrant, glossy batter that fills the kitchen with warmth. I love serving this thick-sliced with a proper cup of tea.

Why This Classic Works

I used to find gingerbread either too dry or completely lacking in proper spice. This recipe balances the deep molasses notes of black treacle with golden syrup for the perfect soft crumb.

The real trick I learned is gently heating the wet ingredients until just melted, rather than boiling them. It keeps the cake incredibly moist and prevents it from turning dense in the tin.

Mary Berry Gingerbread Loaf Ingredients

• 225g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tbsp ground ginger
• 1 tsp mixed spice
• 100g butter, cubed
• 100g black treacle
• 100g golden syrup
• 100g light muscovado sugar
• 1 large egg, beaten
• 275ml full-fat milk

How To Make Mary Berry Gingerbread Loaf

1. Prepare The Tin: Preheat the oven to 160°C (140°C fan). Grease and line a 900g (2lb) loaf tin with baking parchment.
2. Mix Dry Ingredients: Sift the self-raising flour, bicarbonate of soda, ground ginger, and mixed spice into a large mixing bowl.
3. Melt The Syrups: Gently heat the butter, black treacle, golden syrup, and muscovado sugar in a saucepan over low heat until just melted.
4. Combine The Batter: Pour the warm syrup mixture into the dry ingredients. Stir well, then beat in the egg and milk until smooth and glossy.
5. Bake The Loaf: Pour the thin batter into the prepared tin. Bake for 45 to 50 minutes until a skewer inserted comes out clean.
6. Cool Down: Leave the cake to cool in the tin for 10 minutes before turning it out onto a wire rack.

Recipe Tips

• Weigh the syrups: Coat your spoon in a little oil before measuring the treacle and syrup so they slide right off.
• Do not boil: Only warm the butter and sugars until just melted to avoid a tough, dense cake.
• Wait to slice: Let the loaf cool completely before cutting, as it becomes stickier and easier to handle the next day.

What To Serve With Gingerbread Loaf

A thick slice of this ginger cake pairs beautifully with a hot pot of English breakfast tea. For dessert, serve it slightly warm with a generous dollop of clotted cream or proper vanilla custard.

How To Store

Keep the gingerbread in an airtight container at room temperature for up to 5 days. It actually gets stickier and better after a day or two. You can also freeze the whole loaf or individual slices wrapped tightly in cling film for up to 3 months.

FAQs

Can I use plain flour instead of self-raising?

Yes, you can use 225g of plain flour but you must add 2 teaspoons of baking powder to ensure it rises properly.

Why did my cake sink in the middle?

Sinking usually happens if the oven door is opened too early or if the batter was over-mixed. Wait until at least 40 minutes before checking on the cake.

Can I make this without black treacle?

Black treacle provides the traditional dark colour and slight bitterness. You can substitute it with dark molasses if treacle is completely unavailable.

Nutrition

• Calories: 260 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 210mg
• Total Carbohydrate: 41g
• Protein: 4g

Try More Recipes:

• Mary Berry Loaf Cake Recipe
• Mary Berry Ginger Loaf Cake Recipe
• Mary Berry Fruit Cake Loaf Recipe