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Gingerbread Traybake

A moist and flavorful gingerbread traybake, inspired by Mary Berry's classic recipe, perfect for cozy gatherings and festive celebrations.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: Baking, British
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 225 g self-raising flour For a light, fluffy texture. Consider using organic flour for a more wholesome flavor.
  • 1 tsp bicarbonate of soda This will help the cake rise beautifully.
  • 1 tbsp ground ginger Always use freshly ground spices for the best flavor.
  • 1 tsp ground cinnamon Adds warmth and depth; try Ceylon cinnamon for a unique taste.
Wet Ingredients
  • 115 g butter, cubed Make sure it's at room temperature for easier melting.
  • 115 g soft dark brown sugar This sugar gives moisture and a rich flavor.
  • 115 g black treacle Essential for that deep, bittersweet taste.
  • 115 g golden syrup Adds sweetness and a slight caramel flavor.
  • 1 large egg, beaten Provides structure to your traybake.
  • 2 tbsp milk You can substitute almond or oat milk for a dairy-free option.
Icing
  • 175 g icing sugar, sifted For a smooth icing finish.
  • 4-5 tsp lemon juice Balances the sweetness of the icing with refreshing acidity.

Method
 

Preparation
  1. Preheat your oven to 160°C (140°C Fan). Grease and line a 30x23cm traybake tin with baking parchment.
Melting
  1. In a saucepan over low heat, gently melt the butter, dark brown sugar, black treacle, and golden syrup together. Keep stirring until smooth — do not let it boil!
Mixing
  1. In a large mixing bowl, sift the self-raising flour, bicarbonate of soda, ground ginger, and ground cinnamon. Pour in the melted mixture, followed by the beaten egg and milk. Whisk until you have a lump-free batter.
Baking
  1. Pour the batter into your prepared tin. Bake in the preheated oven for 30-35 minutes. The cake should be firm to the touch, and a skewer inserted in the center should come out clean.
Cooling & Icing
  1. Once baked, let the gingerbread cool completely in the tin.
  2. To make the icing, mix the sifted icing sugar with lemon juice until it reaches a drizzling consistency. Drizzle over the cooled gingerbread and allow it to set. Slice and serve!

Notes

The gingerbread tastes even better a day or two after baking, allowing the flavors to deepen and develop. Experiment with toppings for a delicious twist!