Lyle's Oh-So Sticky Gingerbread

Lyle's Oh-So Sticky Gingerbread

Great straight from the oven, this cake will also mature nicely for a few days in the cupboard. Perfect to whip out when guests drop by unannounced.




25 minutes


65-70 minutes


  • 225g (8oz) plain flour
  • 1 rounded tsp mixed spice
  • 1 rounded tbsp ground ginger
  • 1½ rounded tsp bicarbonate of soda
  • ½ level tsp salt
  • 125g (4½oz) stem ginger, drained of syrup, finely chopped
  • 1 medium egg, at room temperature
  • 285ml (10½floz) full fat milk
  • 95g (3½oz) unsalted butter, softened
  • 110g (4oz) Lyle's Golden Syrup
  • 95g (3½oz) Lyle's Black Treacle
  • 95g (3½oz) Tate & Lyle Fairtrade Dark Soft Brown Sugar
  • Unsalted butter, to serve, optional


Bake some glorious sticky gingerbread:

  1. Preheat the oven to 180°C/160° Fan, 350°F, Gas 4 while you sift the flour, spices, bicarbonate of soda and salt together in a bowl. Add the stem ginger and toss to coat.
  2. Beat the egg and milk together, then combine the butter, Lyle's Golden Syrup, Lyle's Black Treacle and Dark Soft Brown Sugar together in a small pan. Set over a low heat and stir from time to time until the butter has melted and the sugar has dissolved.
  3. Pour this mixture into the flour, followed by the egg and milk and beat vigorously with a wooden spoon - you are looking to make a smooth batter.
  4. Pour into a 900g (2lb) loaf tin (lined, or greased and the base lined with parchment). Bake on the middle shelf for 30 minutes, then cover with a sheet of foil to stop it from over-browning and cook for a further 30 minutes. The gingerbread is ready when well risen, it feels springy and when a fine skewer inserted in the centre comes out clean.
  5. Leave in the tin for a little, then pop on a wire rack to cool completely. Lose the paper, and you're done.


Store it in the cupboard - or cut into thick slices, serve with butter and enjoy straight away.