Autumn 2022

How To Make: Gingerbread Loaf

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Serving: 8 people

Prep Time: 20 minutes

Cook Time: 1 hour

Gingerbread and butter pudding slices are arranged in a deep dish, topped with Maldon Salt.


175g unsalted butter

175g light muscovado sugar

175g black treacle

200ml whole milk

2 large Leghorn White eggs

250g plain flour

1 ½ tsp bicarbonate of soda

2 tsp ground ginger

1 tsp ground cinnamon

Pinch of Maldon Salt


  1. Preheat oven to 180C. Grease and line a 900g loaf tin.
  2. Melt the butter, sugar, and treacle together until smooth and the sugar has dissolved. Remove from the heat and whisk in the milk. Set aside to cool slightly and then beat in the eggs.
  3. Sift the flour, bicarbonate of soda, spices and Maldon salt into a large bowl and mix together, then make a well in the middle. Pour in the wet mixture and fold through to make a smooth batter, making sure there are no lumps. Give the bowl a tap on the work surface to get rid of any air bubbles.
  4. Pour into prepared loaf tin and bake for 50 – 60 mins until a skewer comes out clean. Leave to cool in the tin before removing. Once cooled you can slice the gingerbread loaf and use it for the gingerbread and butter pudding.
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