Sticky Ginger Loaf

Makes 1 loaf

The large amount of sugar and spice in this sticky gingerbread are typical of this recipes Jamaican roots. If possible, leave the cake in a tin for a day before eating to allow the spice flavours to develop.

Free from Gluten, Soya, Wheat, Nuts


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  1. Line a 1kg/2lb loaf tin with parchment paper and pre-heat the oven.
  2. Put the flour, ginger, cinnamon, mixed spice and bicarbonate of soda into a large bowl and stir to combine.
  3. Put the butter, treacle, syrup, sugar and milk into a pan and heat gently until runny.
  4. Remove from the heat and stir into the prepared flour.
  5. Beat in the egg.
  6. Tip the mixture into the prepared tin and smooth the top.
  7. Bake for 35 - 40 minutes.
  8. Cool the gingerbread in the parchment paper.
  9. If possible store the cold gingerbread in a tin for 24 hours before slicing.


1kg/2lb loaf tin, parchment lined, mixing bowl and saucepan


190°C, Fan 170°C, 375°F, Gas 5

Cooking time

35-40 minutes
This was absolutely delicious no one could tell it was gluten free and went within minutes, will be making this for our Café Charity shop
By Wendi
03 Oct 2019

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