Sticky Gingerbread
Indulge in the irresistibly moist and aromatic delight of Sticky Gingerbread, a classic dessert bursting with warm, spiced flavors. Perfectly balanced with the richness of dark brown sugar, golden syrup, and black treacle (or molasses), this gingerbread's signature stickiness intensifies over time, making it even more delectable as the days pass. Infused with the cozy blend of ground ginger, cinnamon, and nutmeg, each bite delivers a comforting warmth that's perfect for cooler seasons. This easy-to-make recipe requires just 20 minutes of prep time and bakes to perfection in under an hour, making it an ideal choice for quick holiday treats or a comforting afternoon snack. Serve with a dusting of powdered sugar for added elegance, or enjoy it plain with a cup of tea. Whether for a festive gathering or a sweet indulgence at home, this gingerbread recipe is sure to become a timeless favorite.
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Recipe Information
Ingredients
- 150 g unsalted butter
- 100 g dark brown sugar
- 75 g golden syrup
- 75 g black treacle (or molasses)
- 150 ml whole milk
- 2 pieces large eggs
- 200 g plain flour (all-purpose flour)
- 1 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
- 0.5 tsp bicarbonate of soda (baking soda)
- 1 tbsp powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 160°C (320°F) for a fan oven or 180°C (350°F) for a conventional oven. Line a rectangular baking tin (approximately 20cm x 30cm) with parchment paper or lightly grease it.
In a medium saucepan, melt the butter, dark brown sugar, golden syrup, and black treacle (or molasses) over low heat, stirring frequently, until smooth and fully combined. Remove the saucepan from heat and let it cool slightly.
In a small bowl or measuring jug, whisk together the milk and eggs until well mixed. Gradually pour the mixture into the cooled saucepan, whisking constantly to combine.
In a large mixing bowl, sift together the plain flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, salt, and bicarbonate of soda. Make a well in the center of the dry ingredients.
Gradually pour the wet mixture into the dry ingredients, stirring with a wooden spoon or whisk until you have a smooth, lump-free batter.
Pour the batter into the prepared baking tin and gently spread it out to ensure an even layer.
Bake the gingerbread in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Remove the gingerbread from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the gingerbread with powdered sugar before serving, if desired.
Slice into squares and enjoy! The gingerbread can be stored in an airtight container for up to 5 days and becomes even stickier over time.
Nutrition Facts
Calories |
2935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 393.7 g | 143% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 232.0 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 577 mg | 44% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1914 mg | 41% | |
*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.
