This recipe is for my friend Angelique…who LOVES gingerbread!


  • 150 g butter
  • 1 cup muscavado sugar
  • 1 cup golden syrup
  • 1 cup treacle or dark molasses
  • 4 cm piece of fresh ginger, peeled
  • 2 tsp ground ginger
  • ½ tsp ground nutmeg
  • 6 cloves, ground
  • 2 eggs
  • 1 cup full cream milk
  • 1tsp bicarb
  • 2 tbs warm water
  • 2 cups self raising flour


Preheat the oven to 170 °c

  1. In a saucepan, melt the butter & sugar with the syrup, treacle, spices and fresh ginger. Stir until the sugar has melted and then take pot off the heat
  2. In a separate jug, add the eggs to the milk and beat to combine. Pour this mixture into the sugar & butter mixture in a steady stream being sure to beat continuously as you do
  3. Dissolve the bicarb in the water and add to the syrup mixture. It will start to foam up
  4. Pour this mixture over the flour in a large bowl and beat well
  5. Pour the batter into a tin (either a loaf tin or a square baking tin )  lined with baking paper and bake for 40-50 minutes until firm on top but sticky & moist in the centre.