Mary Berry Gingerbread Men

This one takes me right back to my gran’s kitchen—where the tin of treacle sat like royalty on the top shelf and the scent of ground ginger hit you the second you opened the oven door.

I’ll be honest, the first time I made this, I thought I’d botched it. The batter looked worryingly thin (I even double-checked the milk measurement—twice) and the top cracked more than I expected. But once it cooled? Oh, that sticky, spiced crumb. Just like hers. Soft, dark, gingery… the kind of bake that gets better two days later.

If your gingerbread usually turns out dry or cakey, let me show you what fixed that for me—and why this one’s become a winter staple.

Why This One Works So Well

This gingerbread has that old-fashioned, almost steamed-pudding texture—moist, rich, and sticky. Most recipes lean dry, but this one uses full-fat milk and a double hit of syrup and treacle, which keeps it beautifully squidgy for days.

It’s the bicarbonate of soda that gives the lift here, not baking powder, so you get that airy lightness without losing the dense crumb we love in a proper gingerbread. I didn’t think the mixed spice would make much difference, but it rounds out the sharpness of the ginger perfectly. Don’t skip it.

INGREDIENTS + WHY THEY MATTER

• Self-raising flour – Gives structure and rise. I once tried plain flour with extra baking powder—not the same lift.
• Bicarbonate of soda – Reacts with the acidity of the treacle to create that tender crumb.
• Ground ginger – Two tablespoons sounds like a lot, but trust me, this isn’t subtle gingerbread.
• Mixed spice – Balances the heat. I’ve subbed in pumpkin spice and it worked a treat.
• Black treacle – The deep, almost bitter backbone of the bake. Molasses works, but it’s slightly stronger.
• Golden syrup – Brings sweetness and chew. Light corn syrup is okay in a pinch, but golden syrup is iconic.
• Light muscovado sugar – Moist and caramelly. Once used demerara—too crunchy.
• Egg – Binds everything and adds richness.
• Full-fat milk – Makes the batter pourable and the crumb soft. Skim milk didn’t hold up well in testing.

Making It Yours (Without Ruining It)

• Egg-free? I tested with 1 tbsp ground flax + 3 tbsp water. Texture’s a bit crumblier, but it works.
• Gluten-free? I tried with Doves Farm GF self-raising flour. Slightly more delicate, but held together nicely.
• Swap the spice: Try a touch of orange zest or even a splash of rum in the batter—really lovely in winter.
• Add-ins? Chopped stem ginger is lush (about 50g). Don’t overdo it or it’ll sink.

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

What Went Wrong	Why It Happens	How to Fix It
Top cracked too much	Oven too hot	Drop temp by 10°C, bake lower shelf
Edges too hard, middle soft	Used metal tin, no lining	Line the tin fully—even the sides
Dry texture by day 2	Overbaked or too little syrup	Pull it at 33 mins if it springs back

HOW TO MAKE MARY BERRY’S GRANNY’S GINGERBREAD

1. Preheat your oven to 180°C/160°C fan/Gas 4 (350°F). Line a 23x30cm (9x12in) traybake tin right up the sides. This is a sticky one.
2. Mix the dry – In a big bowl: self-raising flour, bicarb, ginger, and mixed spice.
3. Melt the wet – In a saucepan, gently heat butter, treacle, golden syrup, and sugar until smooth. Let it cool slightly so it doesn’t scramble the egg.
4. Combine – Pour wet into dry, stir in beaten egg, then slowly add milk. The batter will be thin. That’s normal.
5. Bake – Pour into tin, bake for 33–35 minutes. It’s done when the top springs back and it’s a deep golden brown.
6. Cool – Leave in the tin to cool completely before slicing. It firms up as it sits.

TIPS FROM MY KITCHEN

• I use a glass Pyrex jug to measure the syrup and treacle—less mess when heating.
• If your syrup’s cold and thick, warm the tin in hot water for 2 mins—it pours much easier.
• Let it rest a day before serving. The flavour deepens and the texture gets properly sticky.
• My fan oven runs hot, so I check it at 30 minutes.

STORAGE + SERVING

• Keeps 5–7 days wrapped tightly in foil or cling film.
• Freezes beautifully – Slice, wrap individually, and freeze up to 3 months. Defrost at room temp.
• Serve with – Custard, clotted cream, or just a strong builder’s tea. Also amazing with poached pears.

FAQs

Q: Can I use molasses instead of treacle?
A: Yes, but go easy—it’s stronger and slightly more bitter. I like a half-and-half blend if I’m out of treacle.

Q: Why is my gingerbread dry the next day?
A: Likely overbaked. Try pulling it at 33 mins, not 35, and make sure you wrap it once cool.

Q: Can I use skimmed milk?
A: Technically, yes—but the texture suffers. Full-fat gives it that rich, soft crumb.

Q: How do I stop the middle sinking?
A: Don’t open the oven too early! It needs to set first—wait until at least 25 minutes in.

Try More Recipes:

• Mary Berry Doughnuts
• Mary Berry Classic Sticky Gingerbread
• Mary Berry Gingerbread Traybake
• Mary Berry Granny’s Gingerbread