Mary Berry Ginger Loaf

I first baked this ginger loaf on a grey, drizzly Tuesday when my kitchen smelled like nothing, and I desperately needed it to smell like something. I’d been flicking through Mary Berry’s Fast Cakes and spotted the ginger loaf—looked simple enough, so I gave it a go. But here’s the honest bit: my first one sank in the middle like a soggy canoe. Still tasty, but flat and oddly wet inside.

Turns out, I didn’t let the melted sugar mixture cool down enough before adding the eggs. Scrambled ginger cake, anyone? No thank you.

Second attempt, I did things properly—and oh, it was magic. Dark, sticky, with pockets of chewy candied ginger and that warm spice that sneaks up on you. If you’ve had dry or bland ginger cakes before, let me show you how I fixed that.

Why This One Works So Well

This ginger loaf works because it gets the texture just right—moist but sliceable, not stodgy. A lot of ginger bakes either go overboard on syrup or are too dry and cakey. This one balances fat, sugar, and spice like a dream.

• Melting the margarine, sugar, and molasses creates a deep caramel base.
• Self-raising flour and baking powder give it that gentle lift—it’s not meant to be airy, but it shouldn’t sit like a brick either.
• And the candied ginger? Tiny bursts of chew and heat. Don’t skip it.

One surprise for me: using fridge-cold margarine actually works better here because it melts slowly with the sugar, giving a thicker, more even base.

INGREDIENTS + WHY THEY MATTER

• Margarine (115g) – Keeps it light and moist. I tested with butter, but it turned greasy. Stick with margarine.
• Light muscovado sugar (100g) – Adds depth and softness. Once tried soft brown sugar—loaf was fine but missed that slight toffee note.
• Black molasses (2 tbsp) – This is your dark sticky punch. I used treacle once—it worked, but the flavour was stronger and slightly bitter.
• Self-raising flour (225g) – Ensures it rises just enough. Plain flour didn’t cut it, even with extra baking powder.
• Baking powder (1 tsp) – Extra insurance for rise.
• Ground ginger (1 tsp) – Don’t skimp. One test batch had half the amount, and it tasted like beige.
• Candied ginger (55g) – I chop it small—trust me, big chunks can be overpowering.
• Eggs (2 large) – Bind everything together and help the rise.

Ingredient Swaps That Hold Up

• Egg-free? I tried with 1 tbsp ground flax + 3 tbsp water per egg. Texture was softer, a bit denser—but still delicious.
• No molasses? Use golden syrup + a dash of treacle. Lighter flavour, still sticky.
• Gluten-free? I tested with a GF self-raising blend (Doves Farm). It worked, but needed an extra 5 mins in the oven and cooled completely before slicing.

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

What Went Wrong	Why It Happens	How to Fix It
Middle collapsed	Batter too warm when eggs added	Let the melted mix cool slightly before mixing
Candied ginger clumped	Didn’t chop it fine enough	Dice it tiny—it distributes better
Dry texture	Overbaked by just 5 minutes	Check at 40 mins and use a skewer to test

HOW TO MAKE MARY BERRY’S GINGER LOAF

1. Preheat the oven to 160°C/320°F (or 135°C fan). Grease a 900g / 2lb loaf tin and line with baking paper.
2. Melt the base: In a small saucepan, gently heat margarine, sugar, and molasses until smooth. Stir often. Let this cool for 5 minutes—don’t rush it.
3. Mix the dry bits: In a large bowl, whisk flour, baking powder, and ground ginger.
4. Combine: Pour in the cooled wet mix, add chopped candied ginger and eggs. Beat until smooth—about 1 minute. The batter should feel thick but pourable.
5. Bake: Spoon into the tin and bake for 45 mins. Check with a skewer—if it comes out clean, it’s ready.
6. Cool properly: Leave in the tin for 5 minutes, then turn out. Cool completely before slicing (it firms up as it cools).

TIPS FROM MY KITCHEN

• I use silicone loaf liners now—no paper peeling drama, and easier cleanup.
• My fan oven runs hot, so I check at 40 mins and often cover with foil if browning too fast.
• I keep leftover chopped ginger in the freezer—it’s easier to chop when slightly frozen.
• Let the loaf sit overnight before slicing—it gets stickier and better with time.

STORAGE + SERVING

• Keeps: 4–5 days in an airtight tin. Actually gets better by day two.
• Freezes well: Wrap in clingfilm + foil. Freeze whole or in slices. Defrost at room temp.
• Serve with: Hot tea, butter, or Greek yogurt and honey. Once, I served it with a dollop of crème fraîche and poached pears. Bliss.

FAQs – Real Query Answers

Q: Can I make this with butter instead of margarine?
A: You can, but it changes the texture—slightly denser and greasier. Margarine gives a cleaner rise.

Q: Why did my loaf sink in the middle?
A: Most likely your wet mix was too hot when the eggs went in, or your oven temp was too low. Let the melted mix cool a bit first.

Q: Can I double the recipe?
A: I’ve tried it in a large 9×13 tin. Worked great—bake time was 55 mins, and I used parchment over the top halfway to stop burning.

Q: What kind of candied ginger works best?
A: I use the soft, sugar-coated cubes (not the rock-hard dried stuff). The soft ones melt slightly and give little chewy pockets.

Q: Can I make this gluten-free?
A: Yes—use GF self-raising flour and add 5 extra minutes in the oven. Cool completely before slicing or it’ll crumble.

Try More Recipes:

• Mary Berry Apple and Mincemeat Squares
• Mary Berry Almond Mince Pies
• Mary Berry Cinnamon Crepes
• Mary Berry Baked Ricotta Cheesecake