Mary Berry Gingerbread Traybake (Print Version)
# Ingredients:
→ For the Cake
01 -
275g golden syrup
02 -
275g black treacle
03 -
225g light muscovado sugar
04 -
225g butter, softened
05 -
450g self-raising flour
06 -
2 level tsp ground mixed spice
07 -
2 level tsp ground ginger
08 -
4 large eggs, lightly beaten
09 -
4 tbsp milk
→ For the Icing
10 -
225g icing sugar
11 -
50g finely chopped crystallised or stem ginger
# Instructions:
01 -
Set the oven to 160°C/fan 140°C/gas 3. Grease a 30 x 23cm traybake or roasting tin and line the base with non-stick baking parchment.
02 -
In a large pan, gently heat the golden syrup, treacle, sugar, and butter until the butter melts. Stir well, then remove from the heat.
03 -
Stir in the flour, mixed spice, and ginger until combined. Add the beaten eggs and milk, then mix until smooth.
04 -
Pour the batter into the prepared tin and bake for 45–50 minutes, or until the cake shrinks from the sides and springs back when lightly pressed in the centre. Let it cool in the tin for a few minutes, then turn it out onto a wire rack to cool completely.
05 -
Sift the icing sugar into a bowl. Gradually add 2 tablespoons of water, mixing until smooth.
06 -
Spoon the icing over the cooled cake, then sprinkle the chopped ginger on top. Let the icing set before cutting into 21 pieces.
# Notes:
01 -
Gently heat the syrup and butter—if the mixture gets too hot before adding the flour, it can go lumpy. If this happens, press it through a sieve.
02 -
For a stronger ginger flavour, increase the ground ginger slightly or use extra crystallised ginger on top.
03 -
Skip the icing for a simple, everyday treat—this gingerbread is delicious on its own!