Mary Berry Gingerbread Traybake Recipe

This Mary Berry Gingerbread Traybake is a moist and sticky recipe, which is made with black treacle and ground ginger. It’s the ultimate comfort food recipe, ready in about an hour.

Mary Berry Gingerbread Traybake Ingredients

For the Gingerbread:

• 225g (1 cup) butter, plus extra for greasing
• 225g (1 cup) dark soft brown sugar
• 100g (¼ cup) black treacle
• 100g (¼ cup) golden syrup
• 300g (2 ¼ cups) plain (all-purpose) flour
• 2 level teaspoons bicarbonate of soda
• 2 heaped teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 2 large eggs
• 150ml (⅔ cup) milk

For the Lemon Icing:

• 225g (2 cups) icing sugar, sifted
• 4-5 tablespoons lemon juice

How To Make Mary Berry Gingerbread Traybake

1. Prep the Oven and Tin: Preheat your oven to 160°C (140°C Fan, Gas Mark 3). Grease a 30cm x 23cm (12in x 9in) traybake or roasting tin and line it with baking parchment.
2. Melt the Sugars: In a large saucepan, gently melt the butter, brown sugar, black treacle, and golden syrup over a low heat, stirring until the sugar has dissolved. Do not let it boil. Remove from the heat and allow to cool slightly.
3. Combine Dry Ingredients: In a large bowl, sift together the flour, bicarbonate of soda, ground ginger, and ground cinnamon.
4. Make the Batter: In a separate jug, whisk together the eggs and milk. Pour the cooled butter and syrup mixture into the dry ingredients, followed by the egg and milk mixture.
5. Mix and Bake: Beat with a wooden spoon or an electric mixer until you have a smooth, fairly runny batter. Pour the mixture into the prepared tin and level the surface. Bake in the preheated oven for 35–40 minutes, or until the gingerbread is well risen and a skewer inserted into the center comes out clean.
6. Cool and Ice: Let the gingerbread cool completely in the tin. To make the icing, mix the sifted icing sugar with enough lemon juice to make a thick but pourable icing. Drizzle or spread the icing over the cooled gingerbread, let it set, and then cut into squares.

Recipe Tips

• How to get a sticky, not dry, gingerbread? The key is the combination of black treacle and golden syrup, which provides incredible moisture. It’s also very important to not overbake it. The cake is done as soon as a skewer comes out clean.
• Can I make this ahead of time? Yes, and you absolutely should! Gingerbread is famous for improving with age. The spices will meld and the texture will become even stickier and more delicious on the second or third day.
• What if I don’t have black treacle? For a classic British gingerbread flavor, black treacle is essential. If you can’t find it, dark or blackstrap molasses is the closest substitute, though the flavor will be slightly different.
• Why is my batter so runny? A thin, runny batter is completely normal for this type of gingerbread. Don’t be tempted to add more flour. This is what creates the wonderfully moist and tender crumb once it’s baked.

What To Serve With Gingerbread Traybake

This is a classic teatime cake that is perfectly delicious on its own. It is the ideal accompaniment to:

• A hot cup of strong tea or coffee
• A smear of salted butter when served warm
• For a dessert, a warm slice is fantastic with hot custard or a scoop of vanilla ice cream.

How To Store Gingerbread Traybake

• Room Temperature: Store the iced traybake in an airtight container. It will keep well at room temperature and become even stickier over 3 to 5 days.
• Freeze: Gingerbread freezes exceptionally well, either iced or un-iced. Wrap the entire slab or individual squares in cling film and then a layer of foil for up to 3 months.

Gingerbread Traybake Nutrition Facts

• Serving: 1 square (1/16th of cake)
• Calories: 360 kcal
• Carbohydrates: 60g
• Protein: 4g
• Fat: 12g
• Saturated Fat: 7g
• Sugar: 42g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Bakewell Traybake Recipe
• Mary Berry Butterscotch Traybake Recipe
• Mary Berry Coconut Traybake Recipe

Mary Berry Gingerbread Traybake Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time:1 hour Total time:1 hour 55 minutesCooking Temp:100 CServings:20 servingsEstimated Cost:25 $Calories:360 kcal Best Season:Available

Description

A classic, dark, and sticky gingerbread made easy in a traybake form, with a rich flavor from black treacle and a tangy lemon icing.

Ingredients

• Gingerbread: 225g butter, 225g dark brown sugar, 100g each of black treacle & golden syrup, 300g plain flour, 2 tsp bicarbonate of soda, 2 tsp ground ginger, 1 tsp cinnamon, 2 eggs, 150ml milk.
• Icing: 225g sifted icing sugar, 4-5 tbsp lemon juice.

Instructions

1. Preheat oven to 160°C (140°C Fan). Prepare a 30x23cm (12x9in) traybake tin.
2. In a saucepan, gently melt the butter, sugar, treacle, and golden syrup. Let it cool slightly.
3. In a large bowl, sift the flour, bicarbonate of soda, and spices.
4. Whisk the eggs and milk together. Pour the cooled syrup mixture and the egg mixture into the dry ingredients.
5. Beat until you have a smooth, runny batter.
6. Pour the batter into the prepared tin and bake for 35-40 minutes, until a skewer comes out clean. Let cool completely in the tin.
7. Whisk the icing sugar and lemon juice together to make a glaze and pour it over the cooled gingerbread.

Notes

• The most important tip for this recipe is to not overbake the gingerbread; this is the secret to a perfectly moist and sticky result.
• You must let the gingerbread cool completely before adding the icing, otherwise the icing will melt and become transparent.
• Don’t be alarmed by how thin and runny the batter is; this is completely normal and is what creates the perfect texture.
• For the most authentic flavor, use black treacle. If you can’t find it, dark molasses is the next best substitute.

Keywords:Mary Berry Gingerbread Traybake Recipe