Sticky gingerbread

Fill your home with the warming scent of gingerbread with this fiery recipe.

Cakes and bakes
Sticky gingerbread: light and fiery
  • Preparation time 15 mins (prep. time)
  • Cooking time 1 hour (cooking time)
  • Serves 12


  • 450g/1lb Wholemeal plain flour
  • 20g/1oz Ground ginger
  • 10g/2tsp Mixed spice
  • 10g/2tsp Bicarbonate of soda
  • 100g/4oz Soft brown sugar
  • 200g/8oz Butter or margarine
  • 350g/14oz Black treacle
  • 100g/4oz Golden treacle
  • 10g/2tsp Caraway seeds
  • 300ml/12floz Milk
  • Eggs, beaten
  • 50g/2oz Root ginger, peeled and thinly sliced
  • 1 Lemon, juice and cut zest into thin strips
  • 1 Orange, juice and cut zest into thin stripped
  • 100g/4oz Caster sugar


  1. Place the flour, ginger, spice, bicarbonate of soda and brown sugar in a large bowl and mix well.
  2. Melt the margarine, treacle and syrup on a low heat, and then add the caraway seeds and gradually beat in the milk. Remove from the heat and leave to cool.
  3. Add the eggs and mix well.
  4. Pour the liquid mix into the dry mix and use a balloon whisk to beat together.
  5. Pour the mixture into two 1lb (450g) loaf tins and bake for about 45 minutes at 160°C or until a skewer inserted in the middle comes out clean.
  6. Place the lemon and orange juice in a pan, add the sugar and bring to the boil, then reduce the heat and add the ginger and lemon and orange zest. Reduce the heat and simmer for 15 minutes.
  7. Remove the cakes from the oven and drizzle over the liquid from the pan then scatter over the ginger and peel.