Traditional Gingerbread Loaf

makes one 2lb loaf

Made using our Lakeland 2lb Loaf Tin


  • 75g butter
  • 75g dark soft brown sugar
  • 190g black treacle
  • 2 eggs, beaten
  • ½ tsp bicarbonate of soda
  • 1 tbsp milk
  • 150g self-raising flour
  • 3 tsp ground ginger
  • 1 tbsp sultanas


  1. Preheat the oven to 180°C/Gas 4 and grease the tin with Cake Release.
  2. Melt the butter, sugar and treacle in a saucepan over a medium heat then allow to cool for 5-10 minutes.
  3. Stir in the beaten eggs.
  4. Dissolve the bicarbonate of soda in the milk and add to the mixture. Sift in the flour, add the ginger and sultanas then mix well.
  5. Pour the mixture into the tin and bake in the centre of the oven for 40 minutes, or until a skewer comes out cleanly. Remove from the oven and leave the tin to cool on a wire rack for 5-10 minutes before turning out the gingerbread.