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5 from 2 votes


Prep Time20 mins
Cook Time1 hr 30 mins
Servings: 12
Author: Baking with Granny


  • 110 g Butter
  • 100 g Golden Syrup
  • 100 g Treacle
  • 150 ml Milk
  • 225 g Self-raising Flour
  • ½ tsp Baking Powder
  • 55 g Soft Brown Sugar
  • 4 tsp Ground Ginger
  • 1 tsp Gound Mixed Spice
  • 2 Free-range Eggs
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg


  • Pre-heat your oven to 160°c (140°c for fan assisted ovens or Gas Mark 2), line a 2lb loaf tin with some greaseproof paper and set aside.
  • In a saucepan, warm the butter, golden syrup and treacle over a low heat until melted and just combined. Remove from the heat and stir in the milk. Set aside to cool.
  • In a large bowl, sift in the flour, baking powder, sugar, ginger and spices. Add the melted mixture to the dry ingredients and mix until combined.
  • Add the eggs to the batter and mix until combined.
  • Transfer the batter to your pre-lined loaf tin and bake in your pre-heated oven for 1 hour - 1 hour 30 mins. You'll know the cake is ready when a skewer inserted comes out clean.
  • Loosely cover the top of the loaf with a sheet of tin foil and allow to cool in the oven.


Gingerbread is best served a few days after baking. Keep the loaf in it's greaseproof lining and wrap in tin foil until ready to serve.