celebrating 130 years 1884-2014

Old English Gingerbread

By Chelsea Sugar
Old English Gingerbread
12 servings
  • 2 reviews

  • Difficulty Hard
  • Prep time 15 mins
  • Cooking time 1 hrs 30 mins
  • Serves

    500g (4 cups) self-raising flour
    1 tsp salt
    1 Tbsp ground ginger
    1 Tbsp baking powder
    1 1/2 cups Chelsea Soft Brown Sugar
    175g butter
    6 Tbsp Chelsea Treacle
    6 Tbsp Chelsea Golden Syrup
    300ml milk
    2 eggs
    1 Tbsp warm milk to mix
    1 tsp bicarbonate of soda
    1 tsp cinnamon
    2 Tbsp approx. Chelsea Demerara Sugar


    Preheat oven to 180°C.  Sift together flour, salt, ginger and baking powder. In a saucepan, warm Chelsea Soft Brown Sugar, butter, Chelsea Treacle and Chelsea Golden Syrup. In a separate pan, warm the 300ml of milk and beat in eggs. Combine with flour and syrup mixtures and mix thoroughly. Mix tablespoon of warm milk and bicarbonate soda together, then add to the mixture. Put into a 25cm square, well-greased or baking-paper lined cake tin. Mix the cinnamon with the Chelsea Demerara Sugar and sprinkle on the top. Bake for 1 1/2 hours (or until firm) at 180°C.

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Average Rating
(2 reviews)


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The recipe calls for quite a lot of raising agents which I probably won’t use next time. It leaves a hot taste in the back of your throat. Maybe leave out the baking powder. I replaced the treacle with ginger syrup and reduced the quantity to 3 tbsps each of golden and ginger syrup. Also reduced the brown sugar to half quantity. I set my fan oven at 170 Celsius and it was over-cooked within 50 minutes, so probably need to review the baking time in the recipe too.

Overall a nice plentiful recipe which goes particularly well with slices of creamy blue cheese and pear jelly.

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