The Hairy Bikers Gingerbread is a traditional British treat that delivers rich, warming flavors with a moist and sticky texture. This gingerbread is perfect for cozy afternoons with a cup of tea or as a dessert for any occasion. Made with golden syrup, treacle, and a generous amount of ginger, it’s a simple yet comforting bake that everyone will love.
Hairy Bikers Gingerbread
Hairy Bikers Gingerbread is a classic spiced cake known for its dark, sticky texture and warm ginger flavor. Unlike American-style gingerbread cookies, this version is more like a dense cake, traditionally baked in a loaf or tray, and is known for its moistness and deep flavor. Perfect for cold weather, this gingerbread improves in flavor after sitting for a day or two, becoming even stickier and more flavorful.
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Why You Should Try This Recipe
- Rich and flavorful: The combination of treacle, golden syrup, and ginger gives the gingerbread a bold, deep flavor.
- Moist and sticky: The dense, moist texture makes it incredibly satisfying.
- Simple to make: A straightforward recipe that’s ideal for beginner bakers.
- Perfect for make-ahead: The gingerbread gets better after a day or two, making it great for prepping ahead of time.
- Great for all occasions: Whether it’s for an afternoon treat or a festive holiday dessert, this gingerbread is a crowd-pleaser.
Ingredients Needed to Make Hairy Bikers Gingerbread
To create this deliciously spiced gingerbread, you’ll need the following ingredients:
- Self-raising flour (225g): Gives the gingerbread its light, spongy texture.
- Butter (115g): Adds richness and moisture to the cake.
- Soft brown sugar (115g): Provides sweetness and a slightly caramel flavor.
- Golden syrup (115g): Contributes to the moist, sticky texture.
- Black treacle (molasses) (115g): Adds depth and richness to the flavor.
- Milk (150ml): Helps to loosen the batter and keep the cake moist.
- Ground ginger (2 tsp): The key spice that gives the gingerbread its signature flavor.
- Ground cinnamon (1 tsp): Adds warmth and complements the ginger.
- Bicarbonate of soda (baking soda) (1 tsp): Helps the gingerbread rise.
- Eggs (2 large, lightly beaten): Helps bind the ingredients and adds richness.
Equipment Needed
- Mixing bowl: For combining the ingredients.
- Saucepan: To melt the butter, sugar, treacle, and syrup.
- Whisk: For mixing the wet ingredients.
- Loaf tin or square baking tin: A tin roughly 8×8 inches or a loaf tin for baking the gingerbread.
- Greaseproof paper: To line the baking tin and prevent sticking.
Instructions to Make Hairy Bikers Gingerbread
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 160°C (320°F) or 140°C (fan).
- Grease and line a loaf tin or square baking tin (around 8×8 inches) with greaseproof paper.
Step 2: Melt the Wet Ingredients
- In a medium saucepan, gently melt the butter, soft brown sugar, golden syrup, and black treacle over low heat. Stir occasionally until everything has melted and combined smoothly.
- Once melted, remove from heat and allow the mixture to cool slightly.
Step 3: Combine the Dry Ingredients
- In a large mixing bowl, sift together the self-raising flour, ground ginger, ground cinnamon, and bicarbonate of soda.
Step 4: Add the Wet Ingredients to the Dry Ingredients
- Gradually pour the melted butter and sugar mixture into the bowl of dry ingredients, stirring gently to combine.
- Pour in the milk and stir until you have a smooth batter.
Step 5: Add the Eggs
- Lightly beat the eggs and fold them into the batter until fully combined.
Step 6: Bake the Gingerbread
- Pour the mixture into the prepared baking tin, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes, or until the gingerbread feels firm to the touch and a skewer inserted into the middle comes out clean.
Step 7: Cool and Store
- Allow the gingerbread to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, wrap the gingerbread in greaseproof paper and store in an airtight container. The gingerbread improves in flavor and texture after 1-2 days.
What Goes Well with Hairy Bikers Gingerbread?
- Whipped cream: Lightly whipped cream complements the richness of the gingerbread.
- Custard: Serve warm gingerbread with a generous pour of custard for a comforting dessert.
- Clotted cream: A luxurious addition to the sticky texture of the gingerbread.
- Vanilla ice cream: The cool creaminess of ice cream balances the warm spices of the gingerbread.
- Lemon glaze: Drizzle with a simple lemon glaze for a zesty contrast to the rich ginger flavor.
- Fresh berries: Add fresh raspberries or blackberries for a pop of freshness.
Expert Tips for Making the Best Hairy Bikers Gingerbread
- Let it sit for a day: Gingerbread improves in flavor and texture when left for 1-2 days after baking. This resting time allows it to become stickier and more flavorful.
- Don’t overmix the batter: When combining the wet and dry ingredients, mix just until everything is incorporated to avoid tough gingerbread.
- Use black treacle for depth: Black treacle (or molasses) gives the gingerbread its rich, dark flavor, so don’t skip this ingredient.
- Weigh your ingredients: Treacle and syrup can be tricky to measure accurately, so using a kitchen scale ensures the right proportions for the perfect texture.
- Warm it up before serving: For an extra treat, warm a slice of gingerbread in the microwave for a few seconds before serving.
Easy Variations of Hairy Bikers Gingerbread
- Chocolate gingerbread: Stir in 100g of chopped dark chocolate or chocolate chips to add a rich, chocolatey twist.
- Sticky toffee gingerbread: Drizzle warm toffee sauce over the gingerbread for an indulgent variation.
- Lemon zest: Add the zest of a lemon to the batter for a citrusy brightness that complements the ginger flavor.
- Nuts and dried fruit: Fold in chopped walnuts, pecans, or dried fruit like raisins or sultanas for extra texture and flavor.
- Gluten-free version: Swap self-raising flour with a gluten-free flour blend and ensure your bicarbonate of soda is gluten-free.
Best Practices to Store Hairy Bikers Gingerbread
- Wrap tightly: After cooling, wrap the gingerbread in greaseproof paper and store it in an airtight container. This helps keep the cake moist and sticky for several days.
- Store at room temperature: Gingerbread can be stored at room temperature for up to 5 days. The texture will continue to improve over time.
- Freeze for later: If you want to store the gingerbread for longer, you can freeze it. Wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Best Practices to Reheat Hairy Bikers Gingerbread
- Microwave: For a quick warm-up, microwave individual slices for 10-15 seconds to restore their soft, sticky texture.
- Oven: For larger portions, reheat the gingerbread in a low oven at 150°C (300°F) for 5-10 minutes until warmed through.
How Can I Make Hairy Bikers Gingerbread Healthier?
- Reduce the sugar: Cut down on the amount of brown sugar or use a natural sweetener like honey or maple syrup.
- Use wholemeal flour: Replace part of the self-raising flour with wholemeal flour for added fiber and nutrition.
- Substitute butter: Swap butter for a plant-based alternative or use half butter and half applesauce to reduce fat content.
- Add fruits or seeds: Incorporate dried fruits, chia seeds, or flaxseeds for an extra boost of nutrition.
Nutrition Value (per serving):
- Calories: 330
- Fat: 12g
- Carbohydrates: 50g
- Protein: 4g
- Fiber: 2g
FAQs
How long does gingerbread last?
Gingerbread can last up to 5 days when stored in an airtight container at room temperature. In fact, the flavor and texture improve as it sits, becoming stickier and more flavorful over time.
Can you freeze gingerbread?
Yes, gingerbread freezes well. Once cooled, wrap it tightly in plastic wrap and place it in a freezer-safe bag. You can freeze it for up to 3 months. Thaw it at room temperature before serving.
Why does gingerbread need to rest before eating?
Letting gingerbread rest for 1-2 days allows the flavors to develop and the cake to become stickier and more moist. The resting time enhances the taste and texture, making it even more delicious.
Can I make gingerbread without black treacle?
Yes, you can substitute black treacle with molasses or dark corn syrup. While the flavor might be slightly less intense, it will still result in a delicious, moist gingerbread.
Final Words
The Hairy Bikers Gingerbread is a comforting, spiced cake that’s ideal for cold weather or as a year-round treat. With its rich flavors and sticky texture, this traditional gingerbread recipe is easy to make and even easier to enjoy.
More By British Baking Recipes
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Hairy Bikers Gingerbread
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Hairy Bikers Gingerbread is a classic spiced cake known for its dark, sticky texture and warm ginger flavor. Unlike American-style gingerbread cookies, this version is more like a dense cake, traditionally baked in a loaf or tray, and is known for its moistness and deep flavor. Perfect for cold weather, this gingerbread improves in flavor after sitting for a day or two, becoming even stickier and more flavorful.
Ingredients
To create this deliciously spiced gingerbread, you’ll need the following ingredients:
- Self-raising flour (225g): Gives the gingerbread its light, spongy texture.
- Butter (115g): Adds richness and moisture to the cake.
- Soft brown sugar (115g): Provides sweetness and a slightly caramel flavor.
- Golden syrup (115g): Contributes to the moist, sticky texture.
- Black treacle (molasses) (115g): Adds depth and richness to the flavor.
- Milk (150ml): Helps to loosen the batter and keep the cake moist.
- Ground ginger (2 tsp): The key spice that gives the gingerbread its signature flavor.
- Ground cinnamon (1 tsp): Adds warmth and complements the ginger.
- Bicarbonate of soda (baking soda) (1 tsp): Helps the gingerbread rise.
- Eggs (2 large, lightly beaten): Helps bind the ingredients and adds richness.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
- Preheat your oven to 160°C (320°F) or 140°C (fan).
- Grease and line a loaf tin or square baking tin (around 8×8 inches) with greaseproof paper.
Step 2: Melt the Wet Ingredients
- In a medium saucepan, gently melt the butter, soft brown sugar, golden syrup, and black treacle over low heat.
- Stir occasionally until everything has melted and combined smoothly.
- Once melted, remove from heat and allow the mixture to cool slightly.
Step 3: Combine the Dry Ingredients
- In a large mixing bowl, sift together the self-raising flour, ground ginger, ground cinnamon, and bicarbonate of soda.
Step 4: Add the Wet Ingredients to the Dry Ingredients
- Gradually pour the melted butter and sugar mixture into the bowl of dry ingredients, stirring gently to combine.
- Pour in the milk and stir until you have a smooth batter.
Step 5: Add the Eggs
- Lightly beat the eggs and fold them into the batter until fully combined.
Step 6: Bake the Gingerbread
- Pour the mixture into the prepared baking tin, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes, or until the gingerbread feels firm to the touch and a skewer inserted into the middle comes out clean.
Step 7: Cool and Store
- Allow the gingerbread to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, wrap the gingerbread in greaseproof paper and store in an airtight container. The gingerbread improves in flavor and texture after 1-2 days.
