Mammy Rita’s Sticky Ginger Bread

DSC07750CropERita lives way up north in the wilds of Scotland. A Highlander born and bred. This recipe as the title tells comes from her Mammy. It is a snip to make and so moist sticky dark and spicy. Just everything you want in Ginger bread. It keeps very well too. If you can, leave it for a couple of days before eating. It really is the better for it. A slice warmed and custard poured over is a dessert from heaven. I will give you the recipe just as Rita gave it to me. It is very simple but I put everything in the food processor and it works fine. Now Rita’s mammy is having none of this so don’t tell her will you?


In a large saucepan melt the following ingredients

1/2 pint of milk
125 gms/5ozs dark soft brown sugar
2tbsp treacle
2tbsp syrup
100gms/4ozs butter or margarine

Cool until barely warm then beat in

2 beaten eggs

and then stir in

225gms/8 ozs self raising flour
1/2 teasp bicarb. soda
1 tablespoon each of ground ginger, cinnamon, and mixed spice
pinch of salt.

This makes one 2lb and one 1lb loaf
Grease and line the tins.

Bake for 75 mins at / 180.C/160.C Fan / 350.F/Gas 4

My Notes

I use a slightly larger loaf tin which takes all the mixture

23.5 x 13.3 x 6.99 cms
9.25 x 5.25 x 2.75 inches

In this tin it takes an hour to bake. Start testing your cake after an hour.It’s ready when a skewer comes out clean.

Try adding a tablespoon of cocoa to ring the changes.



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