Mary Berry Gingerbread Traybake​ Recipe

This cozy Mary Berry Gingerbread Traybake is made with golden syrup, black treacle, warming ground ginger, and a hint of cinnamon. This recipe creates a wonderfully dark, sticky, and fragrant gingerbread that is perfectly moist and full of classic flavor. It’s ideal for a chilly autumn afternoon or as a festive treat during the holiday season, making enough for 12 generous slices.

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Mary Berry Gingerbread Traybake Ingredients

For the Gingerbread:

• 225g (8oz) self-raising flour
• 1 tsp bicarbonate of soda
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 115g (4oz) butter, cubed
• 115g (4oz) soft dark brown sugar
• 115g (4oz) black treacle
• 115g (4oz) golden syrup
• 1 large egg, beaten
• 2 tbsp milk
• 2 pieces of stem ginger from a jar, finely chopped (optional)

For the Lemon Icing:

• 175g (6oz) icing sugar, sifted
• 4-5 tsp lemon juice

How To Make Mary Berry Gingerbread Traybake

1. Prepare the oven and tin: Preheat your oven to 160°C (140°C Fan/Gas Mark 3). Grease a 30x23cm (12×9 inch) traybake tin and line the base with baking parchment.
2. Sift the dry ingredients: Sift the flour, bicarbonate of soda, ground ginger, and ground cinnamon together into a large mixing bowl.
3. Melt the wet ingredients: In a medium saucepan, gently melt the butter, dark brown sugar, black treacle, and golden syrup over a low heat. Stir occasionally until the sugar has dissolved and everything is combined. Do not let the mixture boil.
4. Combine the mixtures: Pour the melted syrup mixture into the bowl with the dry ingredients. Add the beaten egg and milk. Whisk everything together until you have a smooth, fairly runny batter. If using, stir in the finely chopped stem ginger.
5. Bake the gingerbread: Pour the batter into your prepared tin and bake for 30-35 minutes. The gingerbread is ready when it is firm and springy to the touch. A skewer inserted into the center should come out clean.
6. Cool the cake: Leave the gingerbread to cool completely in the tin. This is an important step, as it will become stickier and more flavorful as it cools.
7. Make the lemon icing: In a small bowl, mix the sifted icing sugar with 4 teaspoons of lemon juice. Stir well until you have a smooth, pourable icing. Add the final teaspoon of juice if the icing is too thick.
8. Decorate and serve: Once the gingerbread is cold, drizzle the lemon icing over the top, letting it run down the sides. Allow the icing to set before cutting the traybake into squares or slices to serve.

Recipe Tips

• Don’t Boil the Syrup: When melting the butter, sugars, and syrups, use a very low heat. If the mixture boils, it can make the final gingerbread tough rather than soft and sticky.
• Let It Cool Completely: This gingerbread’s texture and flavor improve as it cools. Allowing it to cool fully in the tin makes it easier to ice and ensures a wonderfully moist, sticky crumb.
• Use Both Treacle and Syrup: Black treacle provides the classic dark color and rich, slightly bitter flavor, while golden syrup adds sweetness and moisture. Using both creates the perfect balance.
• Adjust Icing Consistency: The consistency of the icing is key. You want it to be thick enough to set but thin enough to drizzle. Add the lemon juice gradually until you get it just right.

What To Serve With Gingerbread Traybake

This sticky gingerbread traybake is delightful on its own with a hot cup of tea or a glass of cold milk. For a warming dessert, serve a slice gently warmed with a generous spoonful of lemon curd, a dollop of crème fraîche to cut through the sweetness, or a scoop of vanilla ice cream. It’s also fantastic with a simple spread of salted butter.

How To Store Gingerbread Traybake Leftovers

Refrigerate: Store the gingerbread in an airtight container at room temperature. It will keep well for up to 5 days and will become even stickier and more delicious over time. There is no need to refrigerate it. Freeze: This gingerbread freezes brilliantly, either iced or un-iced. Wrap the whole cake or individual slices in a double layer of cling film and then a layer of foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Mary Berry Gingerbread Traybake Nutrition Facts

Serving Size: 1 slice (approx. 1/12th of the cake)

• Calories: 320 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrate: 55g
• Sugars: 38g
• Protein: 3g

Frequently Asked Questions

• Can I use light brown sugar instead of dark? Yes, you can use light brown muscovado or soft brown sugar if that’s what you have. However, dark brown sugar contributes to the rich, deep flavor and classic dark color of the gingerbread.
• What is black treacle? Can I substitute it? Black treacle is a dark, thick syrup, similar to molasses, that is common in British baking. If you can’t find it, you can use an equal amount of dark molasses for a very similar result in flavor and color.
• My gingerbread seems underbaked in the middle. What went wrong? Oven temperatures can vary, so your cake might need a little longer. If the top is browning too quickly, you can cover it loosely with foil for the last 10-15 minutes of baking to protect it while the center finishes cooking.
• Can I add other spices? Certainly! Feel free to add 1/2 teaspoon of ground nutmeg or allspice along with the other spices to create an even more complex and fragrant gingerbread.

Try More Recipes:

• Mary Berry Bakewell Traybake​ Recipe
• Mary Berry Butterscotch Traybake​ Recipe
• Mary Berry​ Coconut Traybake Recipe