Mary Berry Gingerbread Traybake Recipe

This gingerbread traybake is a classic, comforting bake with a soft, moist crumb and warming spice throughout. Made in one bowl and baked in a simple tray, it is an easy recipe that delivers big flavour with very little fuss. The combination of ginger, golden syrup and dark sugar gives it a deep, rounded sweetness that improves as it sits. From start to finish, it is ready in under an hour.

Ingredients

For the gingerbread sponge

• 225g plain flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 115g unsalted butter
• 115g dark muscovado sugar
• 3 tbsp golden syrup
• 1 large egg
• 150ml milk

For finishing

• Icing sugar, for dusting

How to Make Mary Berry Gingerbread Traybake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm traybake tin with baking parchment, making sure it comes up the sides.
• Mix the dry ingredients: Sift the flour, bicarbonate of soda, ground ginger and cinnamon into a large bowl and stir to combine evenly.
• Melt the butter mixture: Place the butter, dark muscovado sugar and golden syrup into a saucepan. Heat gently, stirring, until melted and smooth. Remove from the heat and leave to cool slightly.
• Combine the batter: Pour the warm syrup mixture into the dry ingredients. Add the egg and milk, then mix well until you have a smooth, pourable batter with no lumps.
• Bake: Pour the mixture into the prepared tin and level the surface. Bake for 30 to 35 minutes until risen, firm to the touch, and a skewer inserted into the centre comes out clean.
• Cool: Leave the gingerbread to cool completely in the tin. This allows the texture to settle and keeps the sponge moist.
• Finish: Dust lightly with icing sugar, cut into squares, and serve.

Tips

Why is my gingerbread dry?

Overbaking is the most common cause. Remove the traybake as soon as a skewer comes out clean, as gingerbread continues to firm up while cooling.

How do I keep the sponge moist?

Store the gingerbread in an airtight container once fully cooled. The flavour and texture improve after a day.

Can I make the flavour stronger?

You can increase the ground ginger by half a teaspoon, but avoid adding too much or it may overpower the cake.

Serving Suggestions

• Serve plain with a cup of tea or coffee
• Warm slightly and serve with custard
• Spread with a thin layer of butter for a traditional touch

Storage

Room temperature

Keep in an airtight container for up to 4 days.

Refrigerator

Not recommended, as chilling can dry out the sponge.

Freezing

Freeze individual slices, well wrapped, for up to 3 months. Defrost at room temperature before serving.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 46g
• Protein: 5g
• Fat: 12g
• Saturated fat: 7g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Gingerbread Traybake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A soft, moist gingerbread traybake with warming spices and deep golden syrup flavour. An easy traditional bake perfect for everyday treats.

Ingredients

• 225g plain flour

• 1 tsp bicarbonate of soda

• 2 tsp ground ginger

• 1 tsp ground cinnamon

• 115g unsalted butter

• 115g dark muscovado sugar

• 3 tbsp golden syrup

• 1 large egg

• 150ml milk

Directions

• Preheat oven and line a 23 x 30cm traybake tin.
• Mix flour, bicarbonate of soda and spices in a bowl.
• Melt butter, sugar and golden syrup gently in a saucepan.
• Combine wet and dry ingredients with egg and milk.
• Bake for 30–35 minutes until just firm.
• Cool completely before slicing and serving.

Notes

• Do not overbake to keep the sponge moist.
• Flavour improves after 24 hours.