Mary Berry Classic Sticky Gingerbread Recipe

The first time I baked this, I thought I’d done something wrong. The batter looked worryingly thin, the smell of molasses was a bit intense, and after 50 minutes in the oven, I wasn’t convinced it had set properly. But then—after cooling overnight—something magical happened. The crumb turned soft and sticky, the ginger mellowed into warmth, and suddenly I had the best gingerbread I’d ever made.

This is a classic for a reason. It’s the sort of cake you bake on a rainy Sunday and enjoy all week—if it lasts that long. If you love bakes that mellow and deepen over time, Mary Berry’s Ginger Cake is another sticky, spiced keeper

Why This One Works So Well

This is old-school baking done right. It’s not flashy, but it’s reliable, forgiving, and honestly gets better the longer it sits. Here’s what makes it work:

• The molasses and golden syrup combo gives a deep, almost treacly flavour and a sticky texture you can’t get from sugar alone. That same syrupy richness shines in Mary Berry’s Treacle Tart—a proper British dessert classic
• Using two types of flour—plain and whole wheat—adds softness and a bit of nutty richness.
• There’s no creaming or complicated steps. You melt everything in a pot, mix it, and pour it in a tin.

It’s perfect for when you want a nostalgic bake without the fuss.

INGREDIENTS + WHY THEY MATTER

• Salted Butter (225g) – Adds richness and depth. The salt balances all that sweetness.
• Light Muscovado Sugar (225g) – This is key for flavour. It’s moist and caramelly. I once used caster sugar in a pinch—flavour totally flattened.
• Golden Syrup (225g) – Adds that soft chew and shine. Light corn syrup works, but it’s a little bland.
• Molasses (225g) – Brings the dark, sticky richness. Black treacle works too—it’s punchier.
• All-Purpose Flour (225g) – Gives the batter structure.
• Whole Wheat Flour (225g) – Adds earthiness and a bit of body.
• Baking Powder (2½ tsp) – It’s a lot, but necessary for lift in a wet batter.
• Salt (½ tsp) – Balances the richness and brings out the ginger.
• Ground Ginger (4 tsp) – You need a lot here. It’s the whole point.
• Eggs (2 extra-large) – Binds everything together.
• Milk (300ml) – Helps loosen the batter and gives that beautifully tender crumb.

Making It Yours (Without Ruining It)

• Want it spicier? Add ½ tsp cinnamon or a pinch of clove or nutmeg.
• No whole wheat flour? Use all white flour—but it won’t have the same warm, nutty depth.
• Want to make it extra sticky? Warm a little golden syrup and brush it over the top once baked. You’ll see a similar sticky finish in Mary Berry’s Parkin—a Northern classic with oatmeal and treacle

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

What Went Wrong	Why It Happens	How to Fix It
Dry edges, soggy centre	Oven too hot or pan too small	Stick to 160°C and a 9×13-inch tin
Crumb was heavy	Overmixed the batter	Stir until just combined—don’t beat it
Cake cracked on top	Oven heat spiked or batter too thin	Check your oven temp and don’t skip cooling the melted mix
Tasted flat	Spices weren’t fresh	Use fresh ginger powder and store it well sealed

HOW TO MAKE MARY BERRY’S CLASSIC STICKY GINGERBREAD

1. Preheat your oven to 160°C (325°F). Grease and line a 9×13-inch tin with parchment—base and sides.
2. In a saucepan, gently melt the butter, sugar, golden syrup, and molasses until smooth. Set aside to cool slightly.
3. In a large bowl, mix both flours, baking powder, salt, and ground ginger.
4. In another bowl or jug, whisk the eggs into the milk.
5. Pour the melted butter mixture and the egg mixture into the dry ingredients. Stir until smooth—but don’t overmix.
6. Pour the batter into your tin and tilt to level it out. It will be quite runny.
7. Bake for about 50 minutes, or until golden and springy to the touch.
8. Cool in the tin for 10 minutes, then transfer to a wire rack. Once cool, slice into 16 squares.

TIPS FROM MY KITCHEN

• I bake this the day before I need it—it’s even better after resting overnight.
• If the top starts browning too fast, lay a bit of foil over it halfway through baking.
• Store it wrapped in parchment inside a tin—it keeps the texture just right. Same tip applies for Mary Berry’s Lemon Drizzle Cake—another moist keeper that only gets better over time
• I always use a serrated knife to slice it cleanly—it’s so soft, it tears with a straight blade.

STORAGE + SERVING

• Room temp: Store in an airtight tin for up to a week. It actually improves in flavour and texture after a couple of days.
• Freezer: Wrap in slices or whole, then freeze for up to 3 months. Thaw at room temp.
• Serving: Eat as-is, or warm slightly and top with custard or whipped cream.

FREQUENTLY ASKED QUESTIONS

Can I make this in advance?
Yes—and you should. It’s better the next day, and even better two days later.

Can I freeze it?
Absolutely. I slice and freeze it between layers of parchment so I can just grab one whenever.

Can I make this without molasses?
You can use all golden syrup, but you’ll lose that deep, dark flavour. Treacle is the best swap.

Can I make this egg-free?
I haven’t tried it myself, but a few friends have used flax eggs with decent results. Expect a denser crumb.