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Sticky Gingerbread

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.

18 slices

Easy 20 Minutes



For the recipe  Sticky Gingerbread

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)




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.


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


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.


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.

Nutritional Information for the recipe Sticky Gingerbread

Per Serving Per 100 g / ml
Energy 883 kJ
211 kcal
1340 kJ
320 kcal
Fat 6.56 g 9.94 g
Carbohydrate 33.97 g 51.47 g
Protein 2.89 g 4.37 g