Mary Berry Granny’s Gingerbread Recipe

Granny’s Gingerbread is made with self-raising flour, bicarbonate of soda, ground ginger, mixed spice, butter, black treacle, golden syrup, light muscovado sugar, egg, and full-fat milk. This traditional Granny’s Gingerbread recipe creates a delicious treat that takes about 1 hour and 5 minutes to prepare and can serve up to 24 people.

This Granny’s Gingerbread Recipe Is From Simple Comforts Cookbook by Mary Berry

Mary Berry Granny’s Gingerbread Recipe Ingredients

• 225g (8oz) self-raising flour
• 1 tsp bicarbonate of soda (baking soda)
• 2 tbsp ground ginger
• 1 tsp mixed spice (or pumpkin pie spice)
• 100g (4oz) butter, diced
• 100g (4oz) black treacle (or molasses)
• 100g (4oz) golden syrup (or light corn syrup)
• 100g (4oz) light muscovado sugar (or light brown sugar)
• 1 egg, beaten
• 275ml (9fl oz) full-fat milk (or whole milk)

How To Make Mary Berry Granny’s Gingerbread Recipe

1. Preheat Oven & Prepare Tin: Preheat your oven to 180°C/160°C fan/Gas 4 (350°F). Line a 23 x 30cm (9 x 12in) traybake tin with baking paper.
2. Mix Dry Ingredients: In a large bowl, combine the flour, bicarbonate of soda (baking soda), ground ginger, and mixed spice (or pumpkin pie spice).
3. Melt Wet Ingredients: In a small saucepan, heat the butter, black treacle (or molasses), golden syrup (or light corn syrup), and light muscovado sugar (or light brown sugar) until the butter melts. Let the mixture cool slightly.
4. Combine Ingredients: Pour the melted mixture into the bowl with the dry ingredients. Add the beaten egg and mix well with a wooden spoon. Gradually stir in the milk (or whole milk) to form a smooth batter.
5. Bake: Pour the batter into the prepared tin. Bake for about 35 minutes, or until the gingerbread is dark golden and springs back when touched.
6. Cool & Serve: Cut into 24 pieces once cooled. Store tightly wrapped for up to a week.

Recipe Tips:

• Use Room Temperature Ingredients: Ensure that your butter and milk are at room temperature before mixing. This helps create a smoother batter and better texture.
• Avoid Overmixing: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the gingerbread dense.
• Check for Doneness: Start checking the gingerbread a few minutes before the suggested baking time. It should be dark golden and spring back when touched.
• Cool Completely Before Cutting: Let the gingerbread cool in the tin before cutting it into pieces. This helps it firm up and makes it easier to cut without crumbling.
• Store Properly: Wrap the gingerbread tightly in plastic wrap or foil to keep it fresh for up to a week. Store it in an airtight container to prevent it from drying out.

What To Serve With Granny’s Gingerbread?

This delicious Gingerbread pairs well with a cup of tea or coffee, a dollop of whipped cream, a drizzle of icing, or a side of fresh fruit. It also can be served alongside a scoop of vanilla ice cream, a sprinkle of powdered sugar, or a dollop of fruit preserves for a tasty treat.

How To Store Leftovers Granny’s Gingerbread?

• Refrigerate: Allow the leftover Granny’s Gingerbread to cool to room temperature. Wrap it tightly in plastic wrap or foil, and store it in the fridge. It stays fresh for up to a week.
• Freeze: Cool the leftover Granny’s Gingerbreadfully. Wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw at room temperature for a few hours before serving.

Mary Berry Granny’s Gingerbread Recipe Nutrition Facts

Serving Size: 1 piece (of 24)

• Calories: 183
• Total Fat: 6.7g
• Saturated Fat: 4.1g
• Cholesterol: 27mg
• Sodium: 151mg
• Potassium: 119mg
• Total Carbohydrate: 29g
• Dietary Fiber: 0.6g
• Sugars: 18g
• Protein: 2.4g

Try More Mary Berry Recipes:

• Mary Berry Lemon Ice Cream
• Mary Berry Strawberry Pavlova
• Mary Berry Apple Crumble
• Mary Berry Florentines
• Mary Berry Meringues