Mary Berry Gingerbread Recipe
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.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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, adds 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.
Instructions
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.