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Golden Syrup Gingerbread

IngredientsDairy, Eggs, Grains
Menu PartDessert

Source: Hampden Bakery

Golden syrup and brown sugar complement the sharp ginger in this gingerbread.


4 lb. 14 oz. golden syrup
1 lb. 13 oz. margarine
1 lb. 10 oz. golden brown sugar
3 lb. 13 oz. all-purpose flour
2 tbsp. 1/2 tsp. baking powder
2 tsp. salt
2 tbsp. 1/2 tsp. baking soda
3/4 cup 2 tsp. ground ginger
13 oz. cage-free eggs
3 lb. 14 oz. whole milk
1 3/11 oz. bakery grease


  1. Whisk together eggs and milk.
  2. In separate bowl, mix flour, baking powder, salt, baking soda and ginger.
  3. Melt margarine with golden syrup and brown sugar. Allow to cool slightly.
  4. Pour margarine mixture over dry mixture, blend well.
  5. Add egg/milk mixture slowly to avoid lumps.
  6. Pour 2 pounds, 12 ounces into greased and paper-lined strap pans.
  7. Bake at 340°F until set, approximately 35 to 40 minutes.
  8. Cool on rack.
  9. Wrap in plastic and place in freezer for two days to increase stickiness.

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