Mary Berry Ginger Bread​ Recipe

I made this gingerbread on a rainy Tuesday when I’d run out of patience, snacks, and clean socks. You know the kind of day. I needed something warm, sweet, and strong enough to hold its own against a cup of builder’s tea.

The first time I tried this, I used syrup straight from the fridge and forgot to warm the milk. Rookie move. The batter seized up like a grumpy toddler and baked into a dense, sunken slab. Not my finest.

But once I got it right? Oh, it was proper. Dark, sticky, slightly fiery from the ginger, and—this surprised me—better the next day. If you’ve never made gingerbread with both golden syrup and black treacle, let me show you why this one’s worth your time.

WHY THIS ONE WORKS SO WELL

This recipe has a bit of everything: richness from black treacle, mellow sweetness from golden syrup, and the kick of ground and candied ginger.

What makes it special? It’s all about balance—and the warm milk. Most gingerbreads go heavy on one note (usually sugar), but this one’s layered. And dissolving baking soda in warm milk helps the sponge stay soft and rise evenly. I didn’t think it’d matter—turns out it really does.

INGREDIENTS + WHY THEY MATTER

• Black Treacle (or molasses) – Brings depth and a slightly bitter edge. I once skipped it and used only golden syrup—too sweet and flat.
• Golden Syrup – Adds mellow sweetness and gives that classic stickiness.
• Ground Ginger – The main character. Go for fresh spice—old ginger tastes like dust.
• Candied Ginger – Little chewy pockets of zing. I nearly left it out, but it makes it.
• Warm Milk + Bicarb – Creates lift and moisture. Cold milk? You’ll regret it.
• Margarine – A bit retro, but it works. I’ve tested butter too—more flavour, slightly denser texture.

MAKING IT YOURS (WITHOUT RUINING IT)

Want to mix it up? Here’s what I’ve tested:

• No eggs – Use 1 mashed ripe banana. It’ll be denser but still tasty.
• Gluten-free – A 1:1 GF flour blend works, but it dries faster. Add an extra tablespoon of syrup.
• Dairy-free – Oat milk works best. Almond made it too crumbly.
• No candied ginger? Use chopped stem ginger in syrup—but drain it well.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Batter went lumpy	Cold milk hit warm syrup mixture	Warm the milk gently—don’t skip this step
Cake sank in the middle	Too much treacle or underbaked	Stick to the measurements + skewer test it
Gummy texture	Overmixed the batter	Mix until just combined—no electric mixer

HOW TO MAKE MARY BERRY’S GINGERBREAD

1. Prep your tin – I use an old 8-inch metal square tin, lined fully. This batter loves to stick.
2. Sift the dry bits – Flour, baking powder, and ginger into a bowl.
3. Cream the wet stuff – Margarine, sugar, treacle, and syrup go into a large bowl. Microwave for 10 seconds if your syrups are stiff.
4. Add the warm milk – Stir baking soda into warm milk (not hot), then pour into the wet mix.
5. Mix it all together – Add dry mix, eggs, and chopped ginger. Stir until just smooth.
6. Bake – 160°C (fan 130°C) for 45–50 mins. Should feel springy and a skewer should come out clean.
7. Cool in the tin – Be patient. It sets as it cools.

TIPS FROM MY KITCHEN

• I wrap the cake in foil once cool—it gets stickier overnight.
• Store-bought molasses is fine, but don’t use blackstrap—it’s too bitter.
• I weigh my syrup straight into the bowl on a scale—less mess than measuring spoons.
• This bake is much better the next day. Trust me.

STORAGE + SERVING

• Lasts – 5–6 days in a tin, gets stickier with time.
• Freeze – Slices freeze well for up to 3 months. Wrap individually.
• Reheat – 10 seconds in the microwave = instant comfort.
• Serve with – Clotted cream, or (controversial) a bit of sharp cheddar.

FAQs

Q: Can I use butter instead of margarine?
A: Yes! I’ve done it. Use the same amount—just know the cake will be a tad denser and richer.

Q: Is this the same as Parkin?
A: Not quite. Parkin uses oatmeal and is more regional (Yorkshire loves it). This is smoother and more cake-like.

Q: Why is my gingerbread dry?
A: Overbaking or old baking powder. Mine once dried out when I left it in for “just 5 more minutes.” Don’t.

Q: Can I double the recipe?
A: You can—but use a 9×13 tin and bake 5–10 mins longer. Keep an eye on the middle.

Q: Is this safe for kids? It’s spicy!
A: Depends on your kids! Mine love it—but you can halve the ground ginger if you’re worried.

Try More Recipes:

• Mary Berry Strawberry Pavlova
• Mary Berry Apple Crumble
• Mary Berry Christmas Apricot Trifle
• Mary Berry Salted Caramel Brownies