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Traybake Recipes

Sticky Gingerbread

18 slices
Easy
20 minutes
This gingerbread recipe is mildly spiced with plenty of chopped glace ginger scattered on top. It keeps well for up to a week in an airtight container.
This traditional and incredibly easy to make dessert promises to leave all your guests asking for more. Perfect during the winter season.
Recipe Ingredients
How to Prepare
For the Gingerbread
125 g
Lightly Salted Butter (4 ½ oz) plus extra to grease
150 g
Plain Flour (5 oz)
150 g
Self-Raising Flour (5 oz)
10 g
Ground Ginger
150 g
Caster Sugar (5 oz)
2
Dr. Oetker Bicarbonate of Soda Sachets x 2 (2 tsp)
75 g
Raisins (4 oz)
50 g
Stem Ginger (2 oz) chopped
200 g
Treacle (Black)
200 ml
Milk (7 fl.oz)
1
Medium Egg (beaten)

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Dr. Oetker Bicarbonate of Soda Sachets x 2 (2 tsp)
Prep:
20 minutes
1
Sticky Gingerbread

Preheat the oven to 160°C/325°F/Gas Mark 3. Grease and line the base and sides of a 23cm (9inch) square shallow baking tin or cake tin.

2

Put the flours, ginger, Bicarbonate of Soda, raisins and 25g (1oz) of the stem ginger in a bowl.

3

Put the butter in a saucepan with the sugar and treacle and heat gently until the butter has melted. Remove from the heat and stir in the milk, then the egg. Pour the mixture into the dry ingredients and stir well until mixed. Pour into the tin and scatter with the remaining ginger.

4

Bake for about 40 minutes until risen and just firm to the touch. Leave to cool in the tin. Serve cut into rectangles or squares.

Tips
Gingerbread does not rise in the centre as it bakes and occasionally is even slightly sunken. Avoid overcooking as the moist texture will be lost.
Tips
Loved this dessert? Check our Terrific Traybakes recipes and discover your favourite one today!
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Recipe Ingredients

For the Gingerbread
125 gLightly Salted Butter (4 ½ oz) plus extra to grease
150 gPlain Flour (5 oz)
150 gSelf-Raising Flour (5 oz)
10 gGround Ginger
150 gCaster Sugar (5 oz)
2Dr. Oetker Bicarbonate of Soda Sachets x 2 (2 tsp)
75 gRaisins (4 oz)
50 gStem Ginger (2 oz) chopped
200 gTreacle (Black)
200 mlMilk (7 fl.oz)
1Medium Egg (beaten)

Buy the Products

Picture - Dr. Oetker Bicarbonate of Soda Sachets x 2 (2 tsp)
1

Sticky Gingerbread

Preheat the oven to 160°C/325°F/Gas Mark 3. Grease and line the base and sides of a 23cm (9inch) square shallow baking tin or cake tin.

2

Put the flours, ginger, Bicarbonate of Soda, raisins and 25g (1oz) of the stem ginger in a bowl.

3

Put the butter in a saucepan with the sugar and treacle and heat gently until the butter has melted. Remove from the heat and stir in the milk, then the egg. Pour the mixture into the dry ingredients and stir well until mixed. Pour into the tin and scatter with the remaining ginger.

4

Bake for about 40 minutes until risen and just firm to the touch. Leave to cool in the tin. Serve cut into rectangles or squares.

Tips

  • Gingerbread does not rise in the centre as it bakes and occasionally is even slightly sunken. Avoid overcooking as the moist texture will be lost.
  • Loved this dessert? Check our Terrific Traybakes recipes and discover your favourite one today!