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Gingerbread Traybake

Gingerbread Traybake

Danny Bradley
A deliciously straightforward recipe to bake the perfect gingerbread traybake! Brilliant for an afternoon treat, or even as a dessert with some freshly made, warm custard!
Prep Time 25 mins
Cook Time 50 mins
Total Time 1 hr 15 mins
Course Afternoon Tea, Dessert
Servings 16 slices



  • 225 g softened unsalted butter
  • 275 g golden syrup
  • 275 g black treacle
  • 225 g light muscovado sugar
  • 450 g sifted self-raising flour
  • 2 teaspoons ground mixed spice
  • 2 teaspoons ground ginger
  • 4 large eggs lightly beaten
  • 4 tablespoons of milk



  • Set the oven to 160ºC/Fan 140ºC/Gas Mark 3 and prepare a traybake or roasting tin. The one which I use is a 30 x 23cm tin.
  • Add the butter, black treacle, golden syrup and sugar into a large saucepan and slowly heat on low until the butter has melted and combined. Be very careful not to overheat or boil the mixture as this may cause the mix to go lumpy.
  • Remove from the heat and stir in the flour and spices until combined.
  • Add the milk and eggs and beat until well mixed and smooth. Pour the mixture into your baking tin.
  • Bake in your pre-heated oven for around 45 to 50 minutes or until well risen and is shrinking from the sides and springy to the touch. Leave to cool slightly and then turn out onto a wire rack.
  • Slice into between 16-20 portions and enjoy!


Ensure you heat the ingredients very gently and don’t make the mistake of simmering or boiling it.  For an added treat make a simple icing topping with icing sugar and water. Pour over the top of the cake after cooling but before cutting.  Leave to set and then slice into portions.
Keyword Ginger, Gingerbread Traybake, Simple, Sponge Cake, Traybake