Sticky Gingerbread cake


  • 200g plain flour
  • 4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 100g stem ginger, chopped well
  • 3/4 tsp baking powder * 125ml full fat milk
  • 85g black treacle
  • 85g golden syrup
  • 85g dark muscavado sugar
  • 85g salted butter
  • pinch salt
  • 1 egg, lightly beaten
  • 3 tbsp syrup from stem ginger jar


  • Preheat the oven to 160C.
  • Mix the flour and spices into a bowl. Add the chopped stem ginger and toss in the dry ingredients (this shops the pieces sinking to the bottom when you bake).
  • Mix the baking powder with the milk in a separate bowl.
  • Heat the treacle, golden syrup, sugar, salt and butter over a low heat, stirring regularly, until melted.
  • Add this to the flour and mix until smooth. Mix in the egg and then the milk and mix until you have a smooth batter. (Can all be done in a mixer)
  • Pour into a greased and lined rectangular loaf tin (around 800g fits) and bake for 1 hr – covering with foil if it starts to go brown on top
  • Remove from the oven and brush with the ginger syrup to glaze.
  • Leave in the tin for 24hrs for the flavours to develop (optional).
  • Decorate with a drizzle of icing and any sprinkles you want!
  • Eat, with tea in front of the fire