Bready or Not: British-Style Gingerbread
Print Recipe

Bready or Not: British-Style Gingerbread

This recipe, modified from Baking with Mary Berry, produces a British-style gingerbread cake that is spicier and more complex than the usual American gingerbread. The flavors deepens and improves after a day.
Course: Breakfast, Snack
Cuisine: British
Keyword: cake, gingerbread
Author: Beth Cato



  • 1 cup unsalted butter 2 sticks
  • 1 cup brown sugar light or dark, packed
  • 1 cup molasses
  • 3 cups all-purpose flour
  • 5 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • 3 pieces candied ginger coarsely chopped
  • 1 1/4 cups milk
  • 2 teaspoons baking soda


  • Preheat oven at 325-degrees. Line baking pan with aluminum and apply butter or nonstick spray.
  • In a large pot, warm the butter, sugar, and molasses until it is combined and smooth. Set aside to cool.
  • Mix the flour and spices into the big pot, followed by the eggs and the candied ginger pieces.
  • In a small saucepan, warm the milk--don't boil! Add the baking soda. Pour into the gingerbread mixture and mix together.
  • Pour everything into the prepared pan. Bake for 1 hour. When done, it will be spongy to the touch and pass the toothpick test in the middle.
  • Let cool in pan, either at room temperature or in the fridge. Once cool, use the foil to lift onto a cutting board and slice into bars.
  • Store in a covered dish with waxed paper or parchment between the layers. Flavor will grow deeper and more complex over the next day.