This rich and spiced iced gingerbread is soft, moist, and packed with warming flavours of ginger and molasses. The icing adds a sweet finish, while the crystallized ginger on top gives a delightful texture and extra zing. Perfect for afternoon tea or as a festive treat!
This Iced Gingerbread Recipe Is From Mary Berry’s Baking Bible Cookbook.
Ingredients Needed
For the gingerbread:
- 115g (½ cup) salted butter, softened
- 115g (½ cup + 2 tbsp) light muscovado sugar
- 2 extra-large eggs
- 150g (⅓ cup + 2 tbsp) molasses
- 150g (⅓ cup + 2 tbsp) golden syrup or light corn syrup
- 225g (1¾ cups) all-purpose flour
- 1 tsp ground ginger
- 1 tsp pumpkin pie spice
- ½ tsp baking soda
- 2 tbsp milk
For the icing:
- 175g (1⅓ cups) confectioners’ sugar
- 3 tbsp water
- 2 tbsp chopped crystallized ginger
How To Make Iced Gingerbread with Crystallized Ginger
- Preheat the oven: Set the oven to 160°C (325°F). Grease an 8-inch square cake tin and line the bottom with parchment paper.
- Mix the batter: In a large bowl, beat the butter, sugar, eggs, molasses, and golden syrup until smooth. Sift the flour with the spices, then fold into the mixture. Dissolve the baking soda in the milk and stir it in.
- Bake the gingerbread: Pour the batter into the prepared tin and level the surface. Bake for 1 hour. Reduce the oven temperature to 150°C (300°F) and bake for another 15–30 minutes, until the cake is well-risen and firm to the touch. Let it cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the icing: Sift the confectioners’ sugar into a bowl and mix with water until smooth and spreadable. Stir in the chopped crystallized ginger. Pour the icing over the cooled gingerbread, spreading it evenly. Let it set before slicing into squares.
Recipe Tips
- Use fresh spices: Freshly ground spices enhance the flavour and warmth of the gingerbread.
- For deeper flavour: Let the gingerbread sit overnight before eating—it tastes even better the next day!
- Check for doneness: Insert a skewer into the cake; if it comes out clean, it’s ready.
How To Store This Iced Gingerbread
Storing in the fridge: Keep in an airtight container at room temperature for up to 5 days. If stored in the fridge, let it come to room temperature before serving.
Freezing: Wrap the un-iced gingerbread tightly in cling film and freeze for up to 3 months. Thaw at room temperature before icing.
Nutrition Facts (Per square, based on 16 servings)
- Calories: 287
- Total Fat: 8.2g
- Saturated Fat: 4.6g
- Cholesterol: 48mg
- Sodium: 134mg
- Potassium: 260mg
- Total Carbohydrate: 51.3g
- Dietary Fibre: 1.2g
- Sugars: 34.6g
- Protein: 3.3g
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