British Recipes Recipes from Great Britain British Cuisine


A delicious gingerbread which may be enjoyed on its own for tea or with custard for a lovely warm winter dessert.


• ½ oz. butter, softened
• 10 oz. plain flour
• ½ lb. soft brown sugar
• 2 ½ tsp. ground ginger
• 2 ½ tsp. ground cinnamon
• 1 tsp. bicarbonate of soda
• ¼ tsp. salt
• 6 oz. unsalted butter
• 3 oz. treacle
• 3 oz. golden syrup
• 2 eggs


1) Preheat the oven to 350ºF.

2) Grease the bottom and sides of a 7-by-12-by-2 inch baking dish or cake tin with ½ oz. of softened butter, using a pastry brush. Set aside.

3) Sift the flour, sugar, ginger, cinnamon, soda and salt all together into a large bowl.

4) Put the butter, treacle and the golden syrup into a heavy, medium sized saucepan, and bring to simmering point over a low heat. Cook, stirring constantly, until the butter melts.

5) Then pour it over the flour mixture in a thin stream, stirring constantly with a large spoon. When the batter is smooth, add the eggs one at a time, beating well after each addition.

6) Pour the batter into the buttered dish, and bake in the centre of the oven for about 25 minutes, until a fine skewer inserted in the centre comes out clean.

7) Cool and serve at room temperature.

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