Mary Berry Classic Sticky Gingerbread Recipe [Tips & Tricks]

If you’re looking for the ultimate comfort dessert, then you absolutely need to try Mary Berry’s classic sticky gingerbread recipe. It’s the perfect blend of warmth and spice, with a rich, moist texture that’s hard to resist.

Mary Berry, the queen of baking herself, has crafted this recipe to create a gingerbread that’s not too heavy but still full of flavor. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is surprisingly simple to make and results in a mouthwatering treat that’s perfect for any time of year. The combination of golden syrup, brown sugar, and a kick of ginger creates an unforgettable taste, making this gingerbread a must-try for anyone who loves a sweet, spiced indulgence.

Mary Berry Classic Sticky Gingerbread Recipe

Ingredients Needed

Mary Berry’s Classic Sticky Gingerbread is a delightful dessert, bringing together the richness of molasses, the warmth of spices, and the soft texture of cake. The ingredients needed for this gingerbread are straightforward but offer a deep, comforting flavor. Here’s a breakdown of what you’ll need:

1. Plain Flour – The foundation of any good cake, plain flour provides structure without overwhelming the gingerbread’s flavor. You’ll need around 225g (8 oz) of this.

2. Ground Ginger – The star of the recipe!

   Ground ginger provides the signature spicy warmth. You’ll use 1 tablespoon to give the gingerbread a wonderful, aromatic flavor.

3. Ground Cinnamon – Alongside the ginger, cinnamon adds a deeper, slightly sweet heat to balance out the sharpness. About 1 teaspoon of this will work wonders.

4. Baking Powder – This is the leavening agent to ensure the gingerbread rises to the right level. You’ll need a teaspoon.

5. Unsalted Butter – For richness and moisture, Mary Berry uses 115g (4 oz) of unsalted butter, which ensures the gingerbread’s crumb is soft and tender.

6. Dark Brown Sugar – This sugar provides both sweetness and depth. Its molasses content adds a bit of caramel-like richness. About 115g (4 oz) will be perfect for this recipe.

7. Golden Syrup – Another key ingredient for that signature sticky, sweet texture. Golden syrup (also known as light treacle) adds a luxurious, caramel-like quality to the cake. You’ll need 4 tablespoons of this ingredient.

8. Black Treacle – For additional richness and a more intense flavor, black treacle is used in combination with golden syrup. Around 2 tablespoons is the perfect amount to create that deep, sticky consistency.

9. Eggs – You’ll need one large egg, which helps bind the ingredients together and gives the gingerbread its delicate texture.

10. Milk – To loosen the mixture and provide a smooth batter, you’ll need a little milk, about 75ml (5 tablespoons).

With these ingredients, you’re setting the stage for a deeply flavorful, moist, and fragrant sticky gingerbread that will undoubtedly delight everyone who tastes it.

Equipment Needed

For Mary Berry’s Classic Sticky Gingerbread, while the ingredients are relatively simple, there are a few key pieces of equipment that ensure a smooth, effortless baking process and an excellent result:

1. Mixing Bowls – You’ll need a couple of bowls to mix the dry and wet ingredients separately. A large bowl for the dry ingredients and a medium bowl for the wet ones will suffice.

2. Measuring Spoons and Weighing Scales – Precision is key to getting the right balance of flavors, so measuring spoons for the spices and a set of scales to weigh your flour, sugar, butter, and syrups will be extremely helpful.

3. Wooden Spoon or Electric Mixer – You can use a wooden spoon to stir the batter by hand, or if you prefer convenience, an electric hand mixer will make the process quicker. Both work well to blend the wet and dry ingredients thoroughly.

4. Saucepan – A medium-sized saucepan will be necessary to melt the butter, golden syrup, and treacle together. This step ensures everything is smooth and well-combined before adding the wet ingredients to the dry.

5. Greaseproof Paper – Lining your baking tin with greaseproof paper will ensure the sticky gingerbread doesn’t stick and makes removal easy once it’s baked.

6. Baking Tin – Mary Berry recommends using an 8-inch (20 cm) square or round cake tin for this recipe. The size allows for even cooking while providing enough room for the gingerbread to rise without overflowing.

7. Cooling Rack – Once the gingerbread has finished baking, allow it to cool properly on a rack. This will prevent it from becoming soggy from trapped steam and ensure a lovely, firm texture.

These tools will help create the perfect environment for your sticky gingerbread to come together flawlessly, ensuring the consistency and taste match Mary Berry’s classic version.

How To Make Mary Berry’s Classic Sticky Gingerbread

Making Mary Berry’s Classic Sticky Gingerbread is both simple and rewarding. With a handful of ingredients and a few straightforward steps, you’ll have a rich, sticky cake that’s perfect for any occasion. Here’s how to do it:

1. Prepare the Baking Tin – Begin by greasing your 8-inch baking tin and lining it with greaseproof paper. This step ensures that your sticky gingerbread won’t stick during baking, making it easier to remove once it’s cooled.

2. Melt the Butter and Syrups – In a saucepan, gently melt the unsalted butter, golden syrup, and black treacle over low heat. Stir occasionally until everything is fully melted and smooth. Be careful not to overheat the mixture – just enough to combine everything.

3. Mix the Dry Ingredients – In a large bowl, sift together the plain flour, ground ginger, cinnamon, and baking powder. This ensures that all the dry ingredients are well-combined and eliminates any lumps that could ruin the texture of the cake.

4. Add the Wet Ingredients – In a separate bowl, beat the egg and milk together. Once the melted butter mixture has cooled slightly, pour it into the egg mixture and stir to combine. Slowly add the wet ingredients into the sifted dry ingredients and stir gently until you have a smooth, slightly thick batter.

5. Bake the Gingerbread – Pour the batter into the prepared tin and smooth the top with a spatula. Bake in a preheated oven at 160°C (140°C fan)/320°F (280°F fan) for 30 to 40 minutes, or until a skewer inserted into the center comes out clean. The top should be firm, with a slightly cracked surface, while the inside remains moist and sticky.

6. Cool and Serve – Allow the gingerbread to cool in the tin for about 10 minutes before transferring it to a cooling rack. Once it’s fully cooled, cut it into squares or slices, and it’s ready to serve!

Expert Tips

1. Use High-Quality Syrups – The syrups play a crucial role in creating the gingerbread’s sticky texture and rich flavor. Use good-quality golden syrup and black treacle for the best results.

2. Don’t Overmix – Once you add the wet ingredients to the dry, mix gently until just combined. Overmixing can result in a dense, heavy gingerbread rather than the light, fluffy texture you’re aiming for.

3. Test for Doneness – Gingerbread is a moist cake, so it’s important to test for doneness by inserting a skewer. If it comes out clean (but still with some moisture), your gingerbread is perfect.

4. Let it Rest – After baking, let your gingerbread sit for a few hours or overnight to allow the flavors to deepen. The texture will also improve as it sets.

5. Serve with Whipped Cream or Ice Cream – While it’s delicious on its own, a dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with sticky gingerbread, adding a cooling contrast to the cake’s warmth.

Mary Berry’s Classic Sticky Gingerbread is a timeless dessert that brings together rich flavors and a delightful texture. With a perfect balance of spices, a gooey, moist crumb, and a bit of sweetness from golden syrup and treacle, this gingerbread is a nostalgic treat that never goes out of style.

The recipe is straightforward and offers plenty of room for customization if you want to add a little extra zing or spice. Whether you serve it on a chilly afternoon with a cup of tea or as the star of your dessert table, this sticky gingerbread will undoubtedly be a crowd-pleaser. The blend of aromatic spices and the soft, sticky texture is simply irresistible, and with the expert tips provided, you can make it just like Mary Berry herself!.

Easy Recipe Variations For Mary Berry’s Classic Sticky Gingerbread

Mary Berry’s Classic Sticky Gingerbread is a beloved recipe, renowned for its warmth and depth of flavor, perfect for cozy afternoons or festive celebrations. While the traditional version is delicious as it is, there are several easy recipe variations you can experiment with to bring your own twist to this timeless treat.

1. Add Chocolate

For a rich indulgence, consider folding in some chocolate into the batter. Chopped dark or milk chocolate works wonderfully, giving each bite a satisfying melt. You could also drizzle melted chocolate on top of the gingerbread once it’s cooled, creating a glossy, sweet contrast to the spiciness of the ginger.

2. Spices And Citrus Zest

Although the recipe already calls for ginger, cinnamon, and cloves, you can enhance the spice profile further. Add a pinch of nutmeg for a slightly nutty flavor or a bit of allspice for a warm, aromatic touch. Grated orange or lemon zest can brighten up the overall flavor, offering a citrusy note that complements the deep flavors of the ginger.

3. Golden Syrup Swap

If you want to give the gingerbread a slightly different texture and flavor, try swapping the golden syrup for molasses or treacle. Molasses will add a stronger, slightly bitter flavor, giving the gingerbread a more intense richness, while treacle offers a dark sweetness, perfect for those who love a more robust, deep flavor.

4. Add A Nutty Crunch

For a bit of texture contrast, try incorporating nuts into the batter. Chopped walnuts, pecans, or hazelnuts work wonderfully, adding a slight crunch and earthy flavor that pairs beautifully with the soft, spongy texture of the gingerbread. You can even toast the nuts lightly before adding them to the batter for an extra burst of flavor.

5. Make It Vegan

If you’re looking to make the gingerbread suitable for a vegan diet, it’s fairly simple. Swap out the butter for plant-based alternatives like margarine or coconut oil, and replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water). You can also choose a vegan-friendly golden syrup to maintain the sticky, sweet consistency of the traditional recipe.

6. Add Fruit For Moisture

Incorporating fruit into your sticky gingerbread can add both moisture and flavor. Diced dried fruits like raisins, currants, or chopped dates will absorb the flavors of the batter and become delightfully chewy, offering a contrast to the spongy cake. Fresh fruits, like pears or apples, can also be grated or finely chopped and added to the batter, providing additional moisture and a subtle sweetness.

7. Top It Off With Cream Or Ice Cream

While Mary Berry’s sticky gingerbread is delicious on its own, you can elevate it by serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy richness complements the slightly spiced gingerbread perfectly, making it a decadent dessert for any occasion.

Best Practices To Store Leftovers

Sticky gingerbread is an irresistible treat, and if you’re lucky enough to have leftovers, it’s essential to store them properly to maintain its moistness and flavor. Here are some best practices for storing your gingerbread so that it stays fresh and delicious.

1. Cool Completely

Before storing your leftover sticky gingerbread, make sure it has cooled completely. If you store it while it’s still warm, condensation can form inside the storage container, making the gingerbread soggy. Allow the gingerbread to cool at room temperature for about an hour or until it’s no longer warm to the touch.

2. Wrap It Properly

To keep your gingerbread moist, wrap it in cling film (plastic wrap) or parchment paper before storing it in an airtight container. This will help preserve its soft, sticky texture and prevent it from drying out. If you don’t have an airtight container, simply use a sealable plastic bag, ensuring all air is squeezed out before sealing it.

3. Store In A Cool, Dry Place

Store your wrapped gingerbread in a cool, dry place, away from direct sunlight and heat sources. A kitchen cupboard or pantry is ideal. Keeping it in a cool environment helps prevent the gingerbread from becoming too soft or overly sticky.

4. Refrigeration For Longer Shelf Life

If you want to extend the shelf life of your sticky gingerbread, you can refrigerate it. However, this is only recommended for longer storage as it may slightly alter the texture, making it firmer.

To prevent it from drying out, wrap it tightly and place it in an airtight container. When you’re ready to enjoy it, allow the gingerbread to come to room temperature for the best texture.

5. Freezing For Future Enjoyment

If you have more gingerbread than you can consume within a few days, freezing is a great option. Wrap the gingerbread tightly in plastic wrap and then place it in a freezer-safe bag or container.

For best results, slice it into individual portions before freezing, so you can thaw just the amount you want to enjoy. To defrost, simply leave it at room temperature for a few hours or heat it in the microwave for a quick, warm treat.

What Goes Well With Classic Sticky Gingerbread

Mary Berry’s Classic Sticky Gingerbread is full of spicy warmth and rich, sweet flavors that make it a versatile dessert, pairing beautifully with a variety of sides and accompaniments. Whether you’re serving it for tea time, as a dessert, or at a special gathering, here are some perfect pairings that complement its flavor.

1. Whipped Cream Or Clotted Cream

The richness of freshly whipped cream or clotted cream is a classic pairing with sticky gingerbread. The thick, creamy texture of clotted cream balances out the gingerbread’s spices and enhances its moist, dense texture. Whipped cream offers a lighter, airier contrast, making both ideal choices depending on your preference for indulgence.

2. Custard Or Ice Cream

For an extra indulgent dessert, serve your gingerbread with a warm, silky custard. The custard’s smooth, sweet, and slightly vanilla-flavored richness adds a lovely creaminess that pairs exceptionally well with the spicy notes of the gingerbread. If you prefer something colder, a scoop of vanilla ice cream or cinnamon ice cream can provide a nice, refreshing contrast to the warm, dense cake.

3. Tea Or Coffee

A nice hot cup of tea or coffee is the perfect beverage to enjoy with sticky gingerbread. The spiciness of the gingerbread complements the depth of flavors in a strong cup of black tea, like English breakfast or Earl Grey. If you’re more of a coffee lover, a well-brewed cup of coffee or a cappuccino will enhance the rich flavors of the gingerbread, balancing out its sweetness with a bit of bitterness.

4. Poached Or Roasted Fruit

For a fruity addition, consider serving your sticky gingerbread with poached pears or roasted apples. The sweetness and tartness of the fruit enhance the spiciness of the gingerbread, and the soft, juicy texture of the fruit contrasts beautifully with the dense, sticky cake. A touch of cinnamon sprinkled on the fruit brings everything together harmoniously.

5. Cheese

Believe it or not, cheese can be a surprisingly delightful companion to sticky gingerbread. A mild cheese, such as cream cheese, mascarpone, or even a soft blue cheese, can provide a rich, savory contrast that balances the sweetness of the gingerbread. Cream cheese pairs especially well when served with a drizzle of honey for added complexity.

Conclusion

Mary Berry’s Classic Sticky Gingerbread is a delightful, comforting treat that offers both warmth and spice, making it a timeless favorite. The beauty of this recipe lies not only in its simplicity but also in its versatility.

Whether you stick to the classic version or explore various easy variations, there’s no wrong way to enjoy it. By experimenting with ingredients like chocolate, fruits, or spices, you can create a personalized version that suits your tastes.

Proper storage practices ensure your leftovers stay just as delicious, maintaining that moist, sticky texture. And when it comes to pairing, the possibilities are endless-from whipped cream and ice cream to tea, fruit, or even cheese.

Whether enjoyed with a cozy cup of tea or dressed up for a dessert table, Mary Berry’s gingerbread promises to be a delightful, indulgent treat no matter the occasion. So, take your time, explore variations, and enjoy every sticky, spicy bite!.

FAQs

What Ingredients Do I Need For Mary Berry’s Classic Sticky Gingerbread?

The ingredients for Mary Berry’s Classic Sticky Gingerbread include self-raising flour, ground ginger, ground cinnamon, baking soda, unsalted butter, dark brown sugar, golden syrup, eggs, and milk.

Can I Use A Different Type Of Flour For Mary Berry’s Sticky Gingerbread?

For the best results, it’s recommended to use self-raising flour. However, you could substitute it with plain flour and add baking powder to achieve the same rise.

How Do I Make Sure My Gingerbread Turns Out Moist And Sticky?

To ensure the gingerbread remains moist and sticky, make sure to use dark brown sugar and golden syrup, as these ingredients add moisture. Don’t overbake the gingerbread, and allow it to cool in the tin to retain its softness.

Can I Make Mary Berry’s Gingerbread Ahead Of Time?

Yes, you can make the gingerbread in advance. It keeps well for several days when stored in an airtight container. In fact, the flavors often deepen and improve after a day or two.

What Type Of Tin Is Best For Baking Mary Berry’s Sticky Gingerbread?

A 20cm (8-inch) square or round cake tin is ideal for Mary Berry’s sticky gingerbread. Line the tin with baking paper to ensure easy removal of the gingerbread once baked.

Can I Freeze Mary Berry’s Sticky Gingerbread?

Yes, you can freeze the gingerbread. Wrap it tightly in cling film and then foil before freezing.

It will keep for up to 3 months. To defrost, leave it at room temperature for a few hours.

How Long Should I Bake Mary Berry’s Sticky Gingerbread?

Bake the sticky gingerbread for around 25-30 minutes at 180°C (160°C fan) or 350°F (320°F fan). The gingerbread should feel firm to the touch but still soft in the center.

Can I Add Extra Spices To Mary Berry’s Sticky Gingerbread Recipe?

Yes, you can customize the flavor by adding extra spices such as ground cloves, nutmeg, or allspice. However, it’s important to balance the flavors so the ginger doesn’t get overshadowed.

Why Does My Gingerbread Not Have A Strong Ginger Flavor?

If you find the ginger flavor is too mild, ensure you’re using a fresh batch of ground ginger. The quality and strength of ginger can vary, so using a fresh, potent spice will give a more intense flavor.

Can I Substitute Golden Syrup In The Sticky Gingerbread Recipe?

Golden syrup plays a significant role in the flavor and texture of Mary Berry’s sticky gingerbread. If you need a substitute, you can try using light corn syrup or honey, although it may slightly alter the taste and texture.