Ginger Bread

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recipe by Euan Brown

  • Time icon
    Total Time
    2hrs 15mins
  • Serves icon
  • Calories icon
based on 1 ratings

Sticky gingerbread cake. For best results after baking store it somewhere cool and airtight and leave for 1-2 days before eating.

recipe updated Mar 26, 2020


  • Milk icon
    148ml (148ml)
  • Dark brown sugar icon
    Dark brown sugar
    ½ cup
  • Unsalted butter icon
    Unsalted butter
    ½ cup
  • Treacle icon
    5½ tbsp
  • Self raising flour icon
    Self raising flour
    1¾ cups
  • Ground cinnamon icon
    Ground cinnamon
    ½ tsp (about 1g)
  • Mixed spice icon
    Mixed spice
    ½ tsp (about 1g)
  • Ground ginger icon
    Ground ginger
    1.5 tbsp (8g)
  • Egg icon
    1 (50g)


  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Saucepan
  • kCook icon Large mixing bowl
  • kCook icon Loaf pan - 8 x 4 x 2.5"

Step preview

  1. Pre-heat oven - 180°C, middle rack
  2. Prepare
  3. Add milk, dark brown sugar, unsalted butter and treacle to a clean saucepan
  4. Melt slowly until completely melted and turn off heat
  5. Add self raising flour, ground cinnamon, mixed spice and ground ginger to the saucepan
  6. Beat well until smooth
  7. Add egg to the saucepan
  8. Beat well until smooth
  9. Pour content of saucepan into loaf pan
  10. Bake - 1 hr, 160°C
  11. Remove and let cool - 15 min
  12. Transfer onto cooling rack until completely cool
  13. Store in plastic container
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