At Christmas, gingerbread makes its most impressive appearance.
Over the course of gingerbread’s history, its form varied from location to location. In some places, gingerbread was a soft cake, while in others, it was a crisp, flat cookie; in still other places, the treat came as a warm, thick square of bread. Gingerbread was sometimes light and sometimes dark, sometimes sweet and sometimes spicy
Spices give any gingerbread its delicious aroma and memorable taste. Ginger is the spice you will find in every gingerbread recipe.


225g Self-Raising Four
1 Tsp Bicarbonate of Soda
2 Tbsp Ground Ginger
1 Tsp Mixed Spice
100g Unsalted Butter, diced
100g Black Treacle
100g Golden Syrup
100g light Muscovado Sugar
1 large Egg, beaten
275ml Full-Fat Milk


You will need a 23 x 30cm traybake tin lined with baking paper
Preheat the oven to 180°C
Measure the Flour, Bicarbonate, Ginger and Mixed Spice into a large bowl.
Measure the Butter, Treacle, Golden Syrup and Sugar into a small saucepan and heat gently until the butter has just melted
Set aside and cool a little.
Pour the mixture from the saucepan into the bowl of dry ingredients
Add the beaten egg and beat with a wooden spoon until combined
Gradually add the milk, beating to make a smooth batter.
Pour the batter into the prepared tin and bake for about 35 minutes or until dark golden and springy to the touch
Cut into pieces to serve
Wrapped tightly, this keeps for up to a week

Courtesy of Mary Berry