Customise Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorised as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyse the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customised advertisements based on the pages you visited previously and to analyse the effectiveness of the ad campaigns.

No cookies to display.

Mary Berry’s Gingerbread Traybake – Recipe

Mary Berry’s Gingerbread Traybake – Recipe

A traybake can be made in any square or rectangular tin and you can increase or decrease the quantities to your hearts content. I love a traybake because of its versatility. A traybake doesn’t have to be a cake, it can be a pudding too, cut into squares and open freeze for a rainy day. It was Mary Berry who back in the day first introduced me to the wonders of a traybake bake, and true to say it lost favour for many, many years.

The following recipe is taken from Mary Berry’s Ultimate Cake Book – I always halve this quantity and use a 18 x 28cm tin. Freeze un-iced.

Slightly adapted recipe. For this quantity of mixture you will need a 30 x 23cm tin lined with parchment paper.

275g golden syrup
275g black treacle
225g dark molasses sugar
225g unsalted butter
450g self-raising flour
2 teaspoons mixed spice
2 rounded teaspoons ground ginger
4 eggs, beaten
4 tablespoons milk

For the icing:
225g icing sugar
2 tablespoons lemon juice
50g crystallised ginger finely chopped.

  1. Preheat the oven to 160oC/325oF/Gas 3.
  2. Measure the syrup, treacle, sugar and butter into a large pan. Heat very gently until the butter has melted. Remove from the heat and stir in the flour and spices. Add the beaten eggs and milk, beat until smooth.
  3. Pour into the lined tin.
  4. Bake for 45-50 minutes until beginning to shrink away from the sides of the tin.
  5. Cool in the tin.
  6. When cold lift out of the tin and remove the lining paper.
  7. Sift the icing sugar into a bowl, add the lemon juice, drop by drop and mix until smooth.
  8. Decorate with the chopped ginger and leave the icing to set.
  9. Cut into squares.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top