celebrating 130 years 1884-2014


By Chelsea Sugar
20 servings
  • 4 reviews

  • Difficulty
  • Prep time 15 mins
  • Cooking time 50 mins
  • Serves

    125g butter
    1/2 cup Chelsea White Sugar
    1 cup Chelsea Treacle
    1/2 cup milk
    3 cups flour
    1 1/4 tsp baking soda
    1 Tbsp ground ginger
    1/4 tsp ground cinnamon
    1/4 tsp ground cloves
    Chelsea Icing Sugar to dust


    Preheat the oven to 160°C. Line a 23 cm square cake tin or small roasting dish with non-stick baking paper. Heat butter, Sugar & Treacle together in a saucepan until butter is just melted. Remove from heat, stir in milk. Cool slightly.
    Sift dry ingredients into a bowl. Make a well in the centre and tip in liquid ingredients. Mix quickly. Don’t over mix. Spread mixture in prepared cake tin and bake for 45 – 50 minutes until gingerbread has risen and a skewer inserted into the centre comes out clean.
    Cool in the tin for 10 – 15 minutes before tipping out onto a cake rack.
    Dust with Icing Sugar to serve.

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Average Rating
(4 reviews)

Taste nice, but should have slightly less cooking time. I put it in the oven at 160.c and for 32 mins and the top was already getting burnt. Great recipe just needs less cooking time. Thx

It was amazing and I have been making it so much. Absolutely delicious.

Delicious gingerbread. Definitely keeping the Chelsea NZ site. Thank you.

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This is the recipe that was on the treacle tins about 20 years ago. Very tasty, but needs to be eaten quickly. I like it sliced and buttered.

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