Mary Berry Gingerbread Traybake

The first time I made this traybake, I was just trying to use up some treacle from a forgotten Christmas pudding recipe. I didn’t expect it to become my go-to ginger cake.

It’s one of those bakes that quietly becomes a household staple—no flashy finish, just soft, spicy, sticky comfort. It’s stayed moist for nearly a full week (I tested this by hiding two slices in the bread bin… for science), and honestly, it gets better each day.

The only hiccup? I overheated the treacle-butter mix once and ended up with a weirdly grainy batter. Pressed it through a sieve and carried on—no one noticed, and the texture was still spot on.

Let me show you how to get that deep, warming flavour and perfectly squidgy crumb—without any faff.

Why This One Works So Well

• The treacle + golden syrup combo gives that rich, old-fashioned gingerbread taste. Treacle alone can be bitter, golden syrup balances it.
• It’s a one-pan start—you melt the sugar, butter, and syrups together. No creaming, no mixer, barely any washing up.
• The texture is unmatched—dense but not heavy, soft but never wet. And it slices like a dream, even days later.

Perfect for lunchboxes, gifting, or “just one more piece” moments with a cup of tea.

Ingredients + Why They Matter

• Golden Syrup & Black Treacle – Together, they give depth and sweetness. Treacle alone is too bitter, syrup alone too bland.
• Light Muscovado Sugar – Adds moisture and a subtle caramel note. Don’t swap for white sugar—it’s not the same.
• Butter – Softens the crumb and helps carry the spice. I tested with margarine—it worked, but lacked richness.
• Self-Raising Flour – Keeps the sponge fluffy. With plain flour, you’d need to add baking powder (1 tsp per 100g).
• Ground Ginger + Mixed Spice – Gives that classic gingerbread warmth. You can bump up the ginger if you like a bolder flavour.
• Eggs + Milk – Bind and loosen the batter. The milk keeps it from turning stodgy.

Icing Sugar + Crystallised Ginger (optional) – Adds texture and brightness on top. Lovely, but not essential.

Making It Yours (Without Ruining It)

• Want more heat? Add ½ tsp ground cinnamon or a pinch of ground cloves.
• No crystallised ginger? Use stem ginger or leave it plain—this traybake doesn’t need bells and whistles to be good.
• Gluten-free version? I’ve tried it with a 1:1 GF flour blend and added ½ tsp xanthan gum—holds up perfectly.
• No icing? Skip it. This cake doesn’t need dressing up to shine.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Batter went lumpy	Syrup mix was too hot when flour was added	Let the mix cool for 5–10 mins first
Cake overbaked and dry	Oven too hot or overbaked by 10+ mins	Check at 45 mins—press centre for springiness
Treacle flavour too strong	Used only black treacle	Stick to the syrup/treacle combo for balance
Icing soaked into cake	Cake was still warm	Wait until completely cool before icing

How to Make Mary Berry’s Gingerbread Traybake

1. Preheat oven to 160°C (140°C fan) / gas 3. Grease and line a 30 x 23cm traybake tin.
2. Melt wet ingredients: In a large pan, gently heat syrup, treacle, sugar, and butter. Stir until melted, then set aside to cool slightly.
3. Mix batter: Stir in flour, mixed spice, and ground ginger. Add beaten eggs and milk, mixing until smooth.
4. Bake: Pour into the tin. Bake for 45–50 minutes until springy and pulling from the sides. Cool in the tin, then transfer to a rack.
5. Ice (optional): Sift icing sugar into a bowl, add water gradually to make a smooth icing. Spoon over cooled cake and sprinkle with chopped ginger.
6. Slice and serve: Once the icing sets, cut into 21 squares.

Tips from My Kitchen

• I always line my tin with a generous overhang of parchment—it makes lifting the cooled cake out much easier.
• Let the syrup mixture cool a little before adding eggs. If it’s too hot, you’ll scramble them.
• For extra depth, I sometimes add a teaspoon of fresh grated ginger to the batter—amazing.

Storage + Serving

• Fridge: Airtight container, up to 1 week. Best at room temp, so bring it out 30 mins before serving.
• Freezer: Wrap slices individually. Freeze up to 3 months. Defrost at room temp—still tastes freshly baked.
• Best with: A mug of Yorkshire tea. Or a drizzle of custard if you’re serving it warm as pudding.

FREQUENTLY ASKED QUESTIONS

Q: Can I use just golden syrup?
A: You can, but the cake will be much sweeter and lack that deep gingerbread flavour. I highly recommend using both.

Q: How do I stop it sticking to the tin?
A: Grease the sides and fully line the base with baking parchment—leave an overhang to lift it out.

Q: Can I make this as cupcakes?
A: Yes, but reduce the baking time to around 20–25 minutes. Keep an eye—they should spring back when touched.

Q: Do I need to refrigerate it?
A: Not at all—room temp is best. Just keep it in an airtight container so it stays moist.

Q: What’s the difference between stem and crystallised ginger?
A: Stem is soft and syrupy, crystallised is dry and sugar-coated. Either works as a topping, just chop finely.

Try More Recipes:

• Mary Berry Iced Chocolate Traybake
• Mary Berry Date And Walnut Traybake
• Mary Berry Carrot Cake Traybake
• Mary Berry Cherry Traybake