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Sticky Black Gingerbread

Another day, another recipe.

A girl that I used to work with made a fantastic batch of gingerbread for a Macmillan coffee morning competition that we held in the office last year. She took the recipe from the Leiths School Baking Bible and won the competition hands down. Her prize was a delightful bottle of Laurent Perrier champagne, lucky girl.

So, inspired by her fantastic baking, I decided to bake a batch myself. I have the book that she used at home and it had been sitting dormant on the shelf for a while so I put it to good use! I adapted my recipe to include nutmeg, which worked really well!

The result is a light, airy and fluffy gingerbread – It is best left for a day so that the flavour really has time to kick in.



225g butter
225g dark muscovado sugar
225 black treacle
290ml full fat milk
340g plain flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp bicarbonate of soda
2 eggs, beaten

Pre-heat oven to 150degrees

1. Line a baking tin with parchment paper
2. Melt butter along with sugar and treacle in a saucepan. When melted, pour in milk and cool to room temperature
3. Sift flour with cinnamon, ginger, nutmeg, bicarbonate of soda and then stir in eggs and melted mixture (once cooled!)
4. Pour into the prepared tin and place into the oven for 1 hour. Cover the top of the cake with parchment paper after 45 minutes in the oven
5. Check the cake after an hour – you’ll know that it is cooked when a skewer comes out clean
6. Leave the gingerbread to cool and then cut into slices

Enjoy with a cuppa!

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