Scottish Fruited Gingerbread
Transport yourself to the misty highlands with this delightfully spiced Scottish Fruited Gingerbread, a rich and aromatic loaf brimming with warm flavors and succulent dried fruits. Combining golden syrup, stem ginger, and orange zest with the classic duo of raisins and currants, this gingerbread offers a symphony of sweet, tangy, and spicy notes in every bite. Perfectly moist and delicately spiced with ground ginger and cinnamon, this traditional recipe is baked to perfection in just under an hour, filling your kitchen with a cozy, nostalgic aroma. Enjoy it as a comforting afternoon treat alongside a cup of tea, or serve it with a generous smear of butter for an authentic Scottish experience. Plus, it stays wonderfully fresh for up to five days, making it an ideal make-ahead dessert or snack. Don’t miss this simple yet indulgent recipe that captures the essence of homemade goodness with every slice!
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Recipe Information
Ingredients
- 250 grams Plain flour
- 2 teaspoons Baking powder
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 150 grams Brown sugar
- 200 grams Golden syrup
- 100 grams Unsalted butter
- 120 ml Whole milk
- 2 Large eggs
- 50 grams Stem ginger (in syrup), finely chopped
- 100 grams Raisins
- 100 grams Currants
- 1 Zest of an orange
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 150°C (300°F) and grease and line a 900g/2lb loaf tin with parchment paper.
In a medium bowl, sift together the plain flour, baking powder, ground ginger, ground cinnamon, and salt. Set aside.
In a saucepan, combine the golden syrup, brown sugar, and unsalted butter. Warm gently over low heat, stirring until the sugar has dissolved and the butter has melted. Remove from the heat and allow to cool slightly.
In a large mixing bowl, beat the eggs and milk together. Gradually pour in the cooled syrup mixture while whisking continuously to combine.
Add the flour mixture to the wet ingredients in batches, folding gently with a spatula until just combined. Be careful not to overmix.
Stir in the raisins, currants, stem ginger, and orange zest until evenly distributed in the batter.
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 comes out clean.
Remove from the oven and allow the gingerbread to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve your Scottish Fruited Gingerbread on its own or with a smear of butter. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 47.4 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 259 mg | 6% | |
*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.
