Mary Berry Iced Gingerbread With Crystallized Ginger

There’s a particular type of bake that always reminds me of school fêtes and slightly damp church halls in December: gingerbread—or Mary Berry’s Christmas Cake, which brings those same nostalgic spices in a fruit-packed form.. I made this iced gingerbread after a long rainy walk when all I wanted was something dark, spicy, and sweet enough to make up for the wet socks.

To be honest, the first time I made this, I botched the icing completely—too runny, pooled off the sides like a bad wallpaper job. But that soft, sticky crumb underneath? Glorious. So I fiddled, firmed up the icing, and added chopped crystallized ginger for a bit of sparkle and bite. Let me show you how I fixed that.

WHY THIS ONE WORKS SO WELL

The secret is in the double syrup hit. Most gingerbreads go for treacle or golden syrup—but Mary’s has both molasses and golden syrup, just like in Mary Berry’s Traditional Parkin, which leans even deeper into those dark, sticky flavours, which gives it that perfect dark depth without turning bitter.

Also, the texture—This one’s incredibly soft and slightly sticky, the way proper gingerbread should be—similar to Mary Berry’s Ginger Cake, which goes heavy on the spice and stays moist for days. I’ve made versions that turned dry within a day. This one? Still moist on day four (if it lasts that long).

INGREDIENTS + WHY THEY MATTER

• Salted Butter – Balances the sweetness. I once tried unsalted + added salt… just didn’t taste the same.
• Light Muscovado Sugar – Adds a caramel warmth you don’t get with plain brown sugar.
• Molasses – Deep, slightly bitter, essential for that gingerbread colour and punch.
• Golden Syrup – Softens the sharpness of the molasses. Light corn syrup works in a pinch, but golden’s got that mellow flavour.
• Ground Ginger + Pumpkin Pie Spice – Ginger’s the star. The pumpkin spice gives background warmth without needing to mix 5 individual spices.
• Baking Soda in Milk – This little trick helps it rise and stay tender. I’ve forgotten this step before—won’t do that again.
• Crystallized Ginger – Icy, chewy, spicy magic. Don’t skip it. I once did, and missed the contrast terribly.

MAKING IT YOURS (WITHOUT RUINING IT)

• Egg-free? Try 1 tablespoon ground flax + 3 tablespoons warm water per egg. It’s a bit denser but still delicious.
• Gluten-free? I tested with a GF flour blend + added ¼ teaspoon xanthan gum. Worked, but slightly less rise.
• No pumpkin spice? Use ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp allspice. Or just go heavy on the ginger.
• Want a lemony twist? Add lemon zest to the icing. Cuts through the richness nicely—just like the zing in Mary Berry’s Lemon Drizzle Traybake, which is bright, bold, and brilliant for afternoon tea.

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

What Went Wrong	Why It Happens	How to Fix It
Icing slid off	Cake was still warm	Let it cool completely—be patient!
Cake sunk in middle	Opened the oven too early	Wait at least 45 mins before peeking
Crumb turned dry	Overbaked by 10 minutes	Start checking at 1hr, not 1hr15

HOW TO MAKE MARY BERRY’S ICED GINGERBREAD

1. Prep the Tin – Grease and line an 8-inch square tin. Trust me, don’t skip lining—this cake will stick.
2. Mix Wet Ingredients – Beat butter, sugar, eggs, molasses, and syrup until smooth and glossy.
3. Sift and Fold – Mix flour, ginger, and spice. Sift, then gently fold into the wet mixture.
4. Activate the Bicarb – Dissolve baking soda in milk (it’ll fizz slightly), and stir it in.
5. Bake – Pour into the tin, level it out. Bake at 160°C (325°F) for 1 hour. Then drop to 150°C (300°F) and bake for 15–30 mins more. Done when springy and a skewer comes out clean.
6. Cool Completely – Leave in tin 10 mins, then onto a rack. Don’t ice warm.
7. Ice It – Mix sifted icing sugar with water until just spreadable. Stir in the chopped ginger. Pour over and let it set firm before slicing.

TIPS FROM MY KITCHEN

• I warm the golden syrup slightly so it mixes easier.
• My old fan oven runs hot, so I tent foil over the cake at the 1-hour mark to prevent over-browning.
• I chop the crystallized ginger quite fine—big chunks can overpower a bite.

STORAGE + SERVING

• Keeps: 4–5 days in an airtight tin at room temp. Even better the next day.
• Freezes: Yes! Freeze without icing—wrap well. Defrost, then ice once cool.
• Serve With: A cup of builder’s tea. Or, for a fancier moment, a dollop of crème fraîche.

FREQUENTLY ASKED QUESTIONS

Q: Can I use treacle instead of molasses?
A: Yes—but it’ll be even deeper and slightly more bitter. I like half treacle, half golden syrup as a mix—especially if I’ve got some Mary Berry’s Treacle Tart ingredients lying around.

Q: My icing’s too runny. Can I fix it?
A: Absolutely—just add more sifted icing sugar, a tablespoon at a time. Wait before pouring—it thickens as it sits.

Q: Can I skip the crystallized ginger?
A: You can, but you’ll miss the zingy contrast. Try candied orange peel as a different twist.

Q: Why reduce the oven temp halfway through?
A: This helps set the structure without drying it out—especially in deeper cakes like this.