Edinburgh Gingerbread
Transport yourself to the cobblestone streets of Scotland with this irresistibly rich and aromatic Edinburgh Gingerbread. Infused with the warm spices of ginger, cinnamon, and nutmeg, this traditional loaf balances deep caramel notes from golden syrup and black treacle with a tender, moist crumb. Perfectly baked to golden perfection, this gingerbread is easy to make and uses a simple stovetop method to meld its luxurious flavors. Serve it sliced with a generous spread of clotted cream or butter for an authentic taste of Scottish comfort. This make-ahead treat only gets better with time, making it the perfect addition to cozy afternoons or festive gatherings. Whether you're a seasoned baker or trying something new, this easy Edinburgh Gingerbread recipe is destined to become a cherished favorite.
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Recipe Information
Ingredients
- 150 grams unsalted butter
- 150 grams dark brown sugar
- 200 grams golden syrup
- 50 grams black treacle
- 240 milliliters whole milk
- 2 large eggs
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 pinch pinch of salt
Instructions
Preheat your oven to 160°C (320°F) and grease and line a 900-gram (2-pound) loaf tin with parchment paper.
In a medium saucepan, combine the butter, dark brown sugar, golden syrup, and black treacle. Heat over low heat, stirring gently, until the butter is melted and the mixture is smooth. Remove from heat and let cool slightly.
In a small bowl, whisk the milk and eggs together until well combined.
In a large mixing bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and a pinch of salt.
Make a well in the center of the dry ingredients and pour in the cooled syrup mixture and the milk-egg mixture.
Stir gently with a wooden spoon until you have a smooth batter. Be careful not to overmix.
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the center of the gingerbread comes out clean.
Remove from the oven and allow the gingerbread to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve on its own or with a dollop of clotted cream or butter. Store in an airtight container for up to 5 days to enjoy its flavors maturing over time.
Nutrition Facts
Calories |
3636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 562.1 g | 204% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 365.6 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 685 mg | 53% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
