Mary Berry Ginger Bread​ Recipe

This delicious Mary Berry Gingerbread is a simple yet flavorful treat that’s perfect for any occasion. It’s quick to make with common ingredients like flour and sugar. Enjoy a warm slice with a cup of tea, and indulge in the rich, spiced flavors that make this gingerbread irresistibly comforting!

This Ginger Bread​ Recipe Is From Faqt Cakes Cookbook by Mary Berry

Ingredients Needed:

• 175g all-purpose flour
• ¾ tsp baking powder
• 2 tsp ground ginger
• 55g margarine (from fridge)
• 50g light muscovado sugar
• 1 tbsp black molasses
• 1 tbsp golden syrup
• 1 tsp baking soda
• 180ml warm milk
• 2 large eggs
• 40g candied ginger (finely chopped)

How To Cook Ginger Bread​ Recipe:

1. Preheat the Oven: Preheat the oven to 160°C (320°F) or Convection 130°C (270°F). Grease an 8-inch square cake tin and line it with nonstick baking paper.
2. Prepare the Dry Ingredients: Sift the flour, baking powder, and ground ginger into a bowl.
3. Cream the Mixture: In a large bowl, cream together the margarine, light muscovado sugar, black molasses, and golden syrup until well combined.
4. Combine Wet Ingredients: Dissolve the baking soda in the warm milk and stir this into the creamed mixture.
5. Mix Everything Together: Add the flour mixture, eggs, and candied ginger to the wet mixture. Beat well until thoroughly blended.
6. Bake the Gingerbread: Pour the batter into the prepared tin and bake in the preheated oven for about 45 minutes, or until the gingerbread is risen and firm to the touch.
7. Cool the Cake: Allow the gingerbread to cool in the tin before removing it.

Recipe Tips

• Use Fresh Ingredients: Make sure your baking powder and spices are fresh for the best flavor and rise in your gingerbread.
• Room Temperature Eggs: Use eggs that are at room temperature. They mix better and help the batter become light and fluffy.
• Don’t Overmix: Mix the batter just until combined. Overmixing can make the gingerbread tough instead of soft.
• Check for Doneness: Use a skewer to test if the gingerbread is done. Insert it in the middle; if it comes out clean, it’s ready.
• Cool Completely: Let the gingerbread cool in the tin before removing it. This helps it set and prevents it from breaking apart.

How To Store & Reheat Leftovers

• Refrigerate: Wrap leftover ginger bread in cling film or put it in an airtight container. You can keep it in the fridge for up to one week.
• Freeze: Wrap leftover ginger bread in cling film and put it in a freezer bag. It can be frozen for up to three months. To thaw, take leftover ginger bread out of the freezer and leave it in the fridge overnight or reheat.
• Reheating: To reheat gingerbread, cover leftover ginger bread with foil and warm in a 180°C (350°F) oven for 10 minutes or microwave slices for 20-30 seconds until hot.

Nutrition Facts

Serving Size: 1 piece (approx. 40g)

• Calories: 92
• Total Fat: 3.1 g
• Saturated Fat: 1.8 g
• Sodium: 86 mg
• Total Carbohydrate: 15.2 g
• Dietary Fiber: 0.3 g
• Sugars: 6.3 g
• Protein: 1.5 g

Try More Mary Berry Recipes:

• Mary Berry Apricot Cake
• Mary Berry Lemon Victoria Sponge
• Mary Berry Drop Scone
• Mary Berry Chocolate Orange Cake
• Mary Berry Blueberry Muffin Recipe