This classic sticky gingerbread is rich, moist, and full of deep ginger flavour. The combination of golden syrup, molasses, and warm spices creates a perfectly soft texture that gets even better over time. It stores well and freezes beautifully—perfect for making ahead!
This Classic Sticky Gingerbread Recipe Is From Mary Berry’s Baking Bible Cookbook.
Ingredients Needed
- 225g (1 cup) salted butter
- 225g (1 cup + 3 tbsp) light muscovado sugar
- 225g (⅔ cup) golden syrup or light corn syrup
- 225g (⅔ cup) molasses
- 225g (1¾ cups) all-purpose flour
- 225g (2 cups) whole wheat flour
- 2½ tsp baking powder
- ½ tsp salt
- 4 tsp ground ginger
- 2 extra-large eggs
- 300ml (1¼ cups) milk
How To Make Mary Berry Classic Sticky Gingerbread
- Preheat the oven: Set the oven to 160°C (325°F). Grease a 9 x 13-inch baking tin and line the base and sides with parchment paper.
- Melt the butter mixture: In a saucepan, gently heat the butter, sugar, golden syrup, and molasses until melted and smooth. Remove from heat and let cool slightly.
- Prepare the dry ingredients: In a large bowl, mix the all-purpose flour, whole wheat flour, baking powder, salt, and ground ginger.
- Mix the batter: In a separate bowl, beat the eggs into the milk. Pour the cooled butter mixture and the egg mixture into the dry ingredients. Stir until smooth and well combined.
- Bake the gingerbread: Pour the batter into the prepared tin and gently tilt to level the surface. Bake for about 50 minutes, until the gingerbread is well-risen, golden, and springy to the touch.
- Cool and slice: Let it cool in the tin for a few minutes before turning it out onto a wire rack. Once completely cool, cut into 16 squares.
Recipe Tips
- Let it rest: Gingerbread tastes even better after a day or two as the flavours deepen.
- Check for doneness: The cake should spring back when lightly pressed.
- Avoid overmixing: Stir until just combined for a light texture.
How To Store This Classic Sticky Gingerbread
Storing at room temperature: Keep in an airtight container for up to 1 week. The flavour improves over time!
Freezing: Wrap the gingerbread tightly in cling film or store slices in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Nutrition Facts (Per piece, based on 16 servings)
- Calories: 318
- Total Fat: 11.8g
- Saturated Fat: 7.2g
- Cholesterol: 55mg
- Sodium: 228mg
- Potassium: 281mg
- Total Carbohydrate: 50.4g
- Dietary Fibre: 2.6g
- Sugars: 27.2g
- Protein: 5.1g
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