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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 342.0
  • Total Fat: 14.9 g
  • Cholesterol: 62.1 mg
  • Sodium: 343.4 mg
  • Total Carbs: 55.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 4.2 g

View full nutritional breakdown of Marry Berrys Gingerbread calories by ingredient
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Marry Berrys Gingerbread

Submitted by: WAHZOE

Introduction

Gingerbread improves with keeping and is best made 2 - 3 days before eating. Store in an airtight container to keep the gingerbread moist until serving. Gingerbread improves with keeping and is best made 2 - 3 days before eating. Store in an airtight container to keep the gingerbread moist until serving.
Number of Servings: 15

Ingredients

    250g butter
    250g dark muscovado sugar
    250g black treacle (molasses)
    375g plain white flour (all purpose)
    5 tsp ground ginger
    2 tsp ground cinnamon
    2 eggs, beaten
    3 pieces of stem ginger in syrup, drained and roughly chopped
    300ml milk (nutrition is for using 2%)
    2tsp bicarbonate of soda (baking soda)

Directions

23 * 30cm tin (9 * 12 inches)

Lightly grease the tin and line the bottom with paper

Combine the butter, sugar and treacle in a pan, stirring and heat until smooth. Cool slightly.

Sift the flour and ground spices into the mixture. Stir well, then beat in the eggs and stem ginger.

Warm the milk in a small pan and add the bicarbonate of soda. Pour into the gingerbread mixture and stir gently until thoroughly blended.

Pour the mixture into the prepared tin. Bake in a preheated oven at 160 C (325 F) for about 1 hour until well risen and springy to the touch.

Leave to cool in the tin for a few minutes, then turn out onto a wire rack and peel off the lining paper. Leave to cool completely. Cut into even sized squares to serve (15).

Number of Servings: 15

Recipe submitted by SparkPeople user WAHZOE.






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