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Mary Berry’s Granny’s Gingerbread

This delicious, old-fashioned bake from Mary Berry is an all-time classic - perfect with a hot cup of tea! From her BBC2 series, Simple Comforts.

From the book

Introduction

This delicious cake is old-fashioned and so moreish – when we were testing this recipe, we couldn’t eat it fast enough! The raw mixture is a batter, rather than a thick cake mix. The cake is beautifully sticky but light in texture and not too dense. My grandchildren love it!

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Ingredients

225g (8oz) self-raising flour
1 tsp bicarbonate of soda
2 tbsp ground ginger
1 tsp mixed spice
100g (4oz) butter, diced
100g (4oz) black treacle
100g (4oz) golden syrup
100g (4oz) light muscovado sugar
1 egg, beaten
275ml (9fl oz) full-fat milk

Essential kit

You will need a: 23 x 30cm (9 x 12in) traybake tin lined with baking paper.

Method

1. You will need a 23 x 30cm (9 x 12in) traybake tin lined with baking paper. Preheat the oven to 180°C/160°C fan/Gas 4.

2. Measure the flour, bicarbonate, ginger and mixed spice into a large bowl.

3. Measure the butter, treacle, syrup and sugar into a small saucepan and heat gently until the butter has just melted. Set aside to cool a little.

4. Pour the mixture from the saucepan into the bowl of dry ingredients. Add the beaten egg and beat with a wooden spoon until combined. Gradually add the milk, beating to make a smooth batter.

5. Pour the batter into the prepared tin and bake for about 35 minutes or until dark golden and springy to the touch. Cut into 24 pieces to serve. Wrapped tightly, this keeps for up to a week.

Prepare ahead: Can be made a day ahead.

Freezes well.

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Reviews

4.9 out of 5 stars

10 Ratings

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11 Comments

    default user avatar Alison Lawrie

    Always works out delicious.

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    default user avatar Brenda

    Make this cake often, it’s really easy and so tasty, will get lovely and sticky on the top after a day or so in the tin also makes gorgeous pud with custard, a real favourite

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    default user avatar Fiona

    I thought it was delicious – very moist. Like someone below I added some stem ginger which gave it a lovely little extra hit of ginger. I thought it needed to be left overnight for the flavour to develop.

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    default user avatar Pam

    Lovely! My Granddaughter especially loves it!

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    default user avatar Genine

    Absolutely delicious. I’ve adapted it and use the syrup from stem ginger instead of golden syrup. I also add chopped stem ginger to taste. My grandson loves making this and my husband enjoys eating it. Win, win!!

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    default user avatar Rebecca Mellors

    Delicious!! Now a firm family favourite

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    default user avatar Brenda

    Absolutely beautiful

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    default user avatar Susan

    I liked the flavor and it was tender. But, I think the pan size of 9×12 (US) is wrong.
    The cake was fluffy but was only about 1” high. I believe a smaller pan is in order. Gingerbread should be more like 2” high.

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    default user avatar The Happy Foodie Team

    Hi Susan,

    Thank you for your comment. The pan size stated in the recipe is correct.

    Happy Cooking!
    The Happy Foodie

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    default user avatar Diana

    This is a rich strong flavoured ginger cake. I made it in both a tray and in 1 lb loaf tins and it rose well in both.
    This is rich enough to improve with keeping but It never lasts long enough in my household as it is so full of flavour and has a good texture.

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From the book: Simple Comforts

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