Spice it up Gingerbread

gingerbread made with Laid With love eggs

Spice Week on the Great British Bake off was an elaborate affair including a lot of ginger. We like to keep it simple – you can’t beat a traditional gingerbread. Our recipe has been adapted from the one our Grannies used in the BeRo recipe book, but we’ve added a hint of nutmeg and some sultana’s – they help to keep it moist and it adds a little texture. Feel free to leave it out if you want to.

Prep Time: 20 -30 minutes
Bake Time: 60-70 minutes


  • 225g (8oz) plain flour
  • Pinch salt
  • 2 x 5ml spoon (2tsp) ground ginger
  • 1 x 5ml spoon mixed spice
  • 1/2 x 5ml spoon nutmeg spice
  • 1 x 5ml spoon bicarbonate of soda
  • 50g (2oz) soft brown sugar
  • 100g (4oz) margarine
  • 175g (6oz) black treacle
  • 50g (2oz) golden syrup
  • 150ml (1/4 pt) milk
  • 2 medium eggs beaten
  • 50g (2oz) sultanas (optional)


  1. Heat the oven to 150c, 300f, gas 2. Grease an 18cm (7 inch) square deep cake tin.
  2. Sieve together flour, salt, ginger, spice and bicarb of soda. Stir in the sugar.
  3. Melt margarine, treacle and syrup gently. Gradually beat in the milk and allow to cool.
  4. Add the beaten eggs and mix well. Stir treacle mixture into the flour and add the sultanas.
  5. Pour mixture into the tin and bake for about 1 1/4 hours.
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