Mary Berry Gingerbread Traybake

This gingerbread traybake brings the classic Mary Berry magic to your table with its rich molasses flavor and perfect soft texture. The combination of warming spices creates a comforting treat that fills your kitchen with the most inviting aroma as it bakes.

I first made this during a particularly dreary autumn weekend, and the rich aroma of ginger and spices transformed the whole mood of our home. Now it's become our signature treat when friends pop by unexpectedly.

Ingredients

• Golden syrup: Adds a distinctive caramel sweetness that makes this authentically British
• Black treacle: Provides deep color and rich molasses flavor that defines proper gingerbread
• Light muscovado sugar: Brings moisture and a complex toffee note
• Butter: Creates tenderness and carries the spice flavors beautifully
• Self raising flour: Provides the perfect rise without needing additional leavening
• Mixed spice blend: Adds warmth with cinnamon, nutmeg and allspice undertones
• Ground ginger: Gives the signature spicy kick this cake is named for
• Large eggs: Bind everything together while adding richness
• Milk: Loosens the batter to the perfect consistency
• Icing sugar: Creates a sweet glaze to balance the spicy cake
• Crystallised ginger pieces: Add bursts of intense flavor and pretty decoration

Step-by-Step Instructions

Prepare the Baking Tin:

Preheat your oven to 160°C fan 140°C gas 3. Take time to properly grease the traybake tin and line with baking parchment. Make sure the paper extends slightly up the sides for easy removal later.

Create the Base Mixture:

Gently warm the golden syrup, treacle, sugar and butter in a large pan. Keep the heat low and stir constantly until the butter just melts. The mixture should be warm but not hot. Remove from heat immediately once incorporated.

Incorporate Dry Ingredients:

Add the flour, mixed spice and ground ginger to your syrup mixture. Fold everything together with a wooden spoon using a gentle hand. The mixture will be quite thick at this stage which is exactly what you want.

Add the Wet Ingredients:

Pour in your beaten eggs and milk. Mix thoroughly until you have a smooth, glossy batter. Take care not to overmix just combine until no flour pockets remain. The batter should fall slowly from your spoon.

Bake to Perfection:

Pour the batter into your prepared tin and smooth the top. Bake for 45 to 50 minutes until the cake springs back when pressed lightly in the center. A skewer inserted should come out clean but still slightly moist.

Cool Properly:

Allow the cake to cool in the tin for about 10 minutes before carefully turning out onto a wire rack. Let it cool completely before icing. This patience allows the flavors to settle and develop.

Create the Icing:

Sift your icing sugar into a bowl to remove any lumps. Add water gradually, stirring until you achieve a thick but pourable consistency. You want it to coat the back of a spoon but still spread slowly.

Decorate Beautifully:

Pour the icing over the cooled cake, using the back of a spoon to guide it to the edges. While still wet, sprinkle with the chopped ginger pieces. Allow to set before slicing into 21 even portions.

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The molasses flavor from the black treacle is what makes this gingerbread truly special. My grandmother always said proper gingerbread should have that distinctive dark color and deep flavor that only comes from using real treacle. The first time I made this for my children, they declared it better than any shop bought version.

Storage Secrets

This gingerbread actually improves with age. Store it in an airtight container at room temperature, and the flavors will develop and deepen over 2-3 days. Place a slice of apple in the container to keep the cake moist if you plan to store it for more than a few days. The moisture from the apple will transfer to the cake, preventing it from drying out without making it soggy.

Serving Suggestions

While delicious on its own, this gingerbread reaches new heights when served warm with a dollop of clotted cream or vanilla custard. For an elegant dessert, try serving a slice with poached pears and a drizzle of caramel sauce. During the festive season, I like to add a splash of brandy to the icing for an adult version that pairs perfectly with a cup of strong tea or coffee.

The History Behind The Bake

Gingerbread has been a beloved British staple since medieval times when ginger was first imported as a precious spice. This particular traybake style became popular during post-war Britain when practical, economical baking was essential. Mary Berry's version honors this tradition while perfecting the texture and flavor balance. The addition of black treacle rather than just golden syrup gives this recipe its distinctive depth compared to lighter versions.

Frequently Asked Questions

→ Can I use dark muscovado sugar instead of light muscovado sugar?

Yes, dark muscovado sugar can be used, but it will give the gingerbread a deeper, richer flavor.

→ How do I store the gingerbread traybake?

Store it in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.

→ Can I freeze the gingerbread traybake?

Yes, wrap individual slices in plastic wrap and store them in an airtight container in the freezer for up to 3 months.

→ How can I make the ginger flavor stronger?

Increase the ground ginger in the batter or add extra crystallized ginger as a topping to enhance the ginger flavor.

→ Can I omit the icing for a simpler version?

Yes, the gingerbread is delicious on its own, and skipping the icing makes it a great everyday treat.