Yorkshire Gingerbread
Rich, aromatic, and irresistibly moist, Yorkshire Gingerbread is a traditional British treat that’s perfect for cozy afternoons and teatime gatherings. This classic recipe combines warm spices like ground ginger with the deep, molasses-like sweetness of treacle and golden syrup, creating a flavor profile that's both nostalgic and indulgent. The buttery batter comes together effortlessly, and the gingerbread bakes to a tender, golden perfection with a hint of caramelized richness. Serve it plain or with a smear of butter for a comforting snack that pairs beautifully with a cup of tea. With a preparation time of just 20 minutes and a shelf life of up to 5 days, this homemade gingerbread is as delightful as it is convenient. If you're searching for a traditional Yorkshire dessert recipe, this gingerbread will quickly become a favorite in your baking repertoire!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Baking powder
- 85 grams Unsalted butter
- 150 grams Soft brown sugar
- 150 grams Golden syrup
- 50 grams Treacle (or molasses)
- 150 milliliters Milk
- 1 large Egg
Instructions
Preheat your oven to 160°C (320°F) or 140°C (285°F) fan. Grease and line a square 20cm (8-inch) baking tin with parchment paper.
In a large mixing bowl, sift together the flour, ground ginger, and baking powder. Set aside.
In a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the soft brown sugar, golden syrup, and treacle. Heat gently until smooth and well combined, but do not allow it to boil. Remove from heat and let it cool for 5-10 minutes.
In a separate bowl, whisk together the milk and egg until combined.
Pour the warm syrup mixture into the dry ingredients and mix gently. Gradually stir in the milk and egg mixture until a smooth batter forms.
Pour the batter into the prepared baking tin, spreading it evenly with a spatula.
Bake in the preheated oven for 50 minutes, or until the gingerbread is well-risen and a skewer inserted into the center comes out clean.
Once baked, allow the gingerbread to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Serve in slices, either plain or with a spread of butter. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 552.9 g | 201% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 318.5 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 512 mg | 39% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1673 mg | 36% | |
*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.
