Sticky Gingerbread

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Sticky Gingerbread

Category : Picnic & Party Food

A traditional teatime or picnic treat. This cake should be moist and delicious, but not heavy.



175g/6oz dark brown sugar

2tbsp black treacle

2tbsp golden syrup

2 eggs

150g/5oz butter or lard

250ml/0.5pt water

275g/10oz self raising flour

Pinch of salt

1tsp bicarbonate of soda

1tsp ground nutmeg

1tsp ground cinnamon

2tsp ground ginger


Preparation Time
60 minutes


Cooking Instructions

Preheat the oven to 160°C/325°F/Gas mark 3.

Beat together the treacle, syrup, sugar and eggs. Heat the butter or lard and water to a boil. Meanwhile soft the dry ingredients together.

Stir the dry ingredients into the treacle mixture. Stir in the butter or lard and water slowly and mix well. Bake in a greased, lined 1kg/2lb loaf tin for 30 minutes. Reduce the oven temperature to 1650°C/300°F/Gas mark 2 and continue to bake for a further 30 minutes until cooked.

Leave to cool and then slice.


8 pieces

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