Prep Time: 15 mins Cook Time: 1 hour Total: 1hr 15 mins Yields: 15
Bursting with the warm spices of ginger and cinnamon, this moist and comforting treat is perfect for any occasion.
This scrumptious cake has a traditional charm and is incredibly irresistible. Recently, I tried this recipe a couple of times and it vanished in no time! The uncooked mixture transforms into a smooth batter, unlike a heavy cake mix. The cake boasts a delightful stickiness while maintaining a light and airy texture. It’s a definite favorite among my kids!
What is the Mary Berry gingerbread?
Mary Berry’s Gingerbread together a blend of flavors, of butter, muscovado sugar, and black treacle coming together to create a luscious base. Additionally, the ground ginger and cinnamon infuse the gingerbread with a warm, aromatic embrace that awakens the senses.
Baking the gingerbread is a delightful endeavor, thanks to an alluring aroma that wafts through the air when this gingerbread emerges from the oven. It’s irresistible!
Why you’ll love it
- Warm Spiced Perfection: The blend of ground ginger and cinnamon creates an inviting aroma that’s both comforting and invigorating.
- Simple Pleasures: With easily accessible ingredients and straightforward steps, this gingerbread recipe is perfect for both novice and experienced bakers.
- Mouthwatering Moisture: The combination of butter, sugar, and treacle ensures a moist and tender crumb that’s a joy to savor.
- Flavorful Flexibility: The optional addition of stem ginger adds a delightful surprise, while lactose-free variations can be easily crafted.
- Timeless Classic: Mary Berry’s Gingerbread captures the essence of traditional baking, making it a cherished treat for generations.
Mary Berry gingerbread recipe
Ingredients
- Butter (or margarine for lactose-free) – 250g/ 8oz butter, softened
- Muscovado sugar – 250g/ 8oz dark muscovado sugar
- Black treacle – Half of a 225g tin black treacle
- Plain flour – 375g/ 12oz plain flour
- Ground ginger – 5 teaspoon ground ginger
- Ground cinnamon – 2 teaspoon ground cinnamon
- Eggs – 2 eggs, beaten
- Stem ginger – 3 pieces stem crystallised ginger, finely minced (optional)
- Milk – 300ml/ half pint milk (unsweetened soya milk if lactose-free)
- Bicarbonate of soda – 2 teaspoon bicarbonate of soda
Instructions
- Prepare Baking Tins and Preheat Oven: This recipe yields enough batter to fill two standard 7-inch Victoria sandwich tins or one 10-inch diameter tin. Grease and line your tin(s) with baking paper. Preheat your oven to 160°C (325°F / Gas Mark 3).
- Heat Margarine, Sugar, and Treacle: Gently heat the margarine, sugar, and treacle together in a pan, stirring until the mixture becomes smooth. Allow the mixture to cool slightly.
- Combine Dry Ingredients and Treacle Mix: In a large mixing bowl, combine the flour and ground spices. Pour in the treacle mixture and thoroughly stir to blend. Finely mince the stem ginger and incorporate it with the eggs into the mixture.
- Warm and Incorporate Milk and Bicarbonate of Soda: Warm the milk gently in a saucepan, taking care to stir gently to prevent burning at the base of the pan. Add the bicarbonate of soda and allow it to foam slightly. Stir this mixture into the gingerbread mixture until it’s well blended.
- Pour into Prepared Tin(s): Pour the gingerbread batter into the prepared tin(s).
- Baking Time and Temperature: If using two 7-inch cake tins, bake for 25-30 minutes (both tins together). For a single 10-inch cake, bake for approximately 1 hour, or until a skewer inserted into the center of the cake comes out clean.
- Aging and Storage: This cake retains its quality when stored in an airtight tin and even improves in flavor over the first 2-3 days. Enjoy the delightful transformation!
Tips
- The cake’s taste and texture tend to get better with time, so don’t hesitate to savor it over a few days!
- Customize the sweetness by adjusting the quantity of muscovado sugar.
- Experiment with different types of milk for varied flavors.
Variations
- Enhance the ginger flavor by adding more ground ginger.
- For a festive twist, incorporate dried fruits such as raisins or cranberries.
How to serve this gingerbread recipe?
- Slice Mary Berry’s Gingerbread into generous portions and savor its delightful aroma and moist texture.
- Pair it alongside a warm cup of tea or as a delightful dessert complemented by a dollop of whipped cream.
- For a festive touch, add a sprinkle of powdered sugar or a drizzle of icing.
- Share this lovingly baked gingerbread with family and friends, spreading warmth and joy with every delectable bite.
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- Celebration trifle
- Apple & Blackberry Crumble
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Mary Berry Gingerbread
Ingredients
- Butter or margarine for lactose-free - 250g/ 8oz butter, softened
- Muscovado sugar - 250g/ 8oz dark muscovado sugar
- Black treacle - Half of a 225g tin black treacle
- Plain flour - 375g/ 12oz plain flour
- Ground ginger - 5 teaspoon ground ginger
- Ground cinnamon - 2 teaspoon ground cinnamon
- Eggs - 2 eggs beaten
- Stem ginger - 3 pieces stem crystallised ginger finely minced (optional)
- Milk - 300ml/ half pint milk unsweetened soya milk if lactose-free
- Bicarbonate of soda - 2 teaspoon bicarbonate of soda
Instructions
- Prepare Baking Tins and Preheat Oven: This recipe yields enough batter to fill two standard 7-inch Victoria sandwich tins or one 10-inch diameter tin. Grease and line your tin(s) with baking paper. Preheat your oven to 160°C (325°F / Gas Mark 3).
- Heat Margarine, Sugar, and Treacle: Gently heat the margarine, sugar, and treacle together in a pan, stirring until the mixture becomes smooth. Allow the mixture to cool slightly.
- Combine Dry Ingredients and Treacle Mix: In a large mixing bowl, combine the flour and ground spices. Pour in the treacle mixture and thoroughly stir to blend. Finely mince the stem ginger and incorporate it with the eggs into the mixture.
- Warm and Incorporate Milk and Bicarbonate of Soda: Warm the milk gently in a saucepan, taking care to stir gently to prevent burning at the base of the pan. Add the bicarbonate of soda and allow it to foam slightly. Stir this mixture into the gingerbread mixture until it's well blended.
- Pour into Prepared Tin(s): Pour the gingerbread batter into the prepared tin(s).
- Baking Time and Temperature: If using two 7-inch cake tins, bake for 25-30 minutes (both tins together). For a single 10-inch cake, bake for approximately 1 hour, or until a skewer inserted into the center of the cake comes out clean.
- Aging and Storage: This cake retains its quality when stored in an airtight tin and even improves in flavor over the first 2-3 days. Enjoy the delightful transformation!
Notes
- The cake's taste and texture tend to get better with time, so don't hesitate to savor it over a few days!
- Customize the sweetness by adjusting the quantity of muscovado sugar.
- Experiment with different types of milk for varied flavors.
Hi, I already commented on another post as I’m currently setting up my Christmas menu. I would love to try this gingerbread cake but how can I keep it simple but give it a festive touch?
I’m also adding up more pear recipes as I have already a couple of good ones in my arsenal. If you come and check the page in a couple of weeks I will add more fall recipes that use pears.
Thank you for your feedback!