Mary Berry Gingerbread Recipe

Mary Berry’s Gingerbread is a delightful, moist cake with a deep, rich flavor from molasses and warming spices like ginger and cinnamon. Perfect for cozy evenings, holiday gatherings, or as a simple treat with tea, this gingerbread recipe is easy to make and filled with comforting, nostalgic flavors.

What is Mary Berry’s Gingerbread?

Mary Berry’s Gingerbread is a classic British recipe for a soft, spiced cake made with dark molasses, golden syrup, and a generous amount of ground ginger. Baked until golden and aromatic, this gingerbread stays moist and gets even better as it sits, making it an ideal make-ahead dessert.

Other Popular Recipes

• Mary Berry Battenberg Cake
• Mary Berry Chocolate Swiss Roll

Why You Should Try This Recipe

• Moist and Flavorful: Deep, rich flavors with a soft texture.
• Perfect for Fall and Winter: Warm spices make it ideal for chilly days.
• Keeps Well: Actually improves in flavor over a few days.
• Easy to Make: Simple ingredients and minimal prep.
• Great for Gifting: Slice it up or bake it in a loaf pan for a thoughtful gift.

Ingredients Needed to Make Mary Berry’s Gingerbread

Dry Ingredients

• 225g (2 cups) All-Purpose Flour: Forms the base of the cake.
• 1 1/2 tsp Baking Soda: Helps the cake rise and stay tender.
• 2 tsp Ground Ginger: The star spice, adding warmth and flavor.
• 1 tsp Ground Cinnamon: Adds warmth that complements the ginger.
• 1/4 tsp Salt: Balances the sweetness.

Wet Ingredients

• 125g (1/2 cup) Unsalted Butter: Adds richness and moisture.
• 100g (1/2 cup) Dark Brown Sugar: Sweetens the cake and adds depth.
• 200g (1/2 cup) Golden Syrup: Adds sweetness and helps retain moisture.
• 200g (1/2 cup) Black Treacle (Molasses): Provides deep flavor and color.
• 2 Large Eggs: Adds structure and stability.
• 240ml (1 cup) Whole Milk: Keeps the cake soft and moist.

Equipment Needed

• 9-Inch Square Baking Pan: For baking the gingerbread.
• Mixing Bowls: For combining the ingredients.
• Whisk or Electric Mixer: For blending the wet ingredients.
• Spatula: For mixing and spreading the batter.
• Sifter: For sifting dry ingredients to avoid lumps.

Instructions to Make Mary Berry’s Gingerbread

Step 1. Preheat Oven and Prepare the Pan

Preheat your oven to 160°C (320°F) for a fan oven or 180°C (350°F) for a conventional oven. Grease a 9-inch square baking pan and line it with parchment paper for easy removal.

Step 2. Sift the Dry Ingredients

In a mixing bowl, sift together the flour, baking soda, ground ginger, cinnamon, and salt. Set aside.

Step 3. Heat Butter, Sugar, and Syrups

In a saucepan over low heat, melt the butter, dark brown sugar, golden syrup, and black treacle (molasses), stirring until smooth. Remove from heat and allow to cool slightly.

Step 4. Mix Wet Ingredients

In a large mixing bowl, whisk the eggs and milk together. Slowly add the slightly cooled syrup mixture, stirring until well combined.

Step 5. Combine Wet and Dry Ingredients

Add the dry ingredients into the wet mixture gradually, stirring gently until just combined. Avoid overmixing to keep the gingerbread tender.

Step 6. Pour and Bake

Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.

Step 7. Cool and Serve

Allow the gingerbread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve with whipped cream, a drizzle of caramel, or simply enjoy it plain.

What Goes Well With Gingerbread

• Whipped Cream – A light and airy contrast to the dense gingerbread.
• Vanilla Ice Cream – Adds a creamy, cold element that pairs beautifully.
• Lemon Drizzle – Adds a tart, refreshing touch.
• Dusting of Powdered Sugar – Simple and elegant presentation.
• Hot Cup of Tea or Coffee – Complements the warming spices perfectly.

Expert Tips for Making the Best Gingerbread

To achieve the perfect gingerbread, keep these tips in mind:

• Use Fresh Spices – Fresh ground ginger and cinnamon provide the best flavor.
• Allow Syrup Mixture to Cool – This helps avoid scrambling the eggs when mixing.
• Bake Until Just Set – Avoid overbaking to keep the gingerbread moist.
• Store Overnight – Gingerbread develops a deeper flavor after a day or two.
• Add Crystallized Ginger – Sprinkle chopped crystallized ginger in the batter for extra texture and flavor.

Easy Variations of Mary Berry’s Gingerbread

Try these variations to customize the gingerbread:

• Add Orange Zest – Adds a fresh citrus twist to the flavor.
• Use Mixed Spice – A British spice mix that adds depth and variety.
• Make it Vegan – Use plant-based butter, a non-dairy milk, and a flax egg.
• Top with Cream Cheese Frosting – A tangy-sweet complement to the warm spices.
• Add Walnuts or Pecans – Adds a crunchy texture to the cake.

Best Practices to Store Gingerbread

• Store at Room Temperature – Wrap in plastic or store in an airtight container for up to 5 days.
• Freeze for Longer Storage – Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
• Enhance Flavor Over Time – Gingerbread tastes better after sitting for a day or two.

Best Practices to Reheat Gingerbread

• Oven Reheat – Reheat in a preheated oven at 160°C (320°F) for 5-10 minutes for a freshly baked feel.
• Microwave Reheat – Warm individual slices in the microwave for about 20 seconds.
• Serve Warm – Gingerbread is best enjoyed warm with your favorite toppings.

How Can I Make Gingerbread Healthier?

• Use Whole Wheat Flour – Substitute part of the flour with whole wheat for added fiber.
• Reduce Sugar – Use less brown sugar to lower the sweetness.
• Add Fresh Ginger – Use fresh grated ginger for a stronger flavor, so you can use less sugar.
• Swap for Olive Oil – Use a small amount of olive oil in place of some butter for a heart-healthy twist.
• Serve with Fresh Fruit – Pair with apple or pear slices instead of cream for a lighter side.

Nutrition Value (per serving)

• Calories: 290
• Carbohydrates: 45g
• Protein: 4g
• Fat: 10g
• Fiber: 1g
• Sugar: 30g

FAQs

Can I Use Fresh Ginger Instead of Ground Ginger in Gingerbread?

Yes, fresh ginger can be used, but the flavor will be more intense. Use 1-2 teaspoons of finely grated fresh ginger in place of ground ginger to add a more vibrant, spicy note to the gingerbread.

How Do I Keep Gingerbread Moist?

To keep gingerbread moist, store it in an airtight container once it has completely cooled. You can also add a slice of bread to the container to retain moisture. Gingerbread tends to become even more flavorful and moist over a day or two.

Can I Freeze Mary Berry’s Gingerbread?

Yes, gingerbread freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw it at room temperature before serving or reheat it gently in the oven.

What Type of Molasses Can I Use for Gingerbread?

For traditional flavor, use dark molasses (or black treacle in the UK). It adds a rich, robust taste and deep color. Avoid using blackstrap molasses, as it’s more bitter and may overpower the gingerbread’s sweetness.

Final Words

Mary Berry’s Gingerbread is a moist, flavorful cake that captures the essence of comforting spices. Perfect for chilly days, it’s a versatile treat that only gets better with time, making it ideal for holiday gatherings or simply as a cozy treat with tea. Enjoy its warmth and nostalgia in every bite!

More Recipes By British Baking Recipes

• Mary Berry Banana Tray Bake
• Mary Berry Banana and Carrot Cake
• Mary Berry Lemon and Ginger Cake

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