Sticky Gingerbread
Cook time: 
Total time: 
Serves: 20 squares
  • 150g butter
  • 50g dark brown sugar (muscovado)
  • 200g golden syrup
  • 200g black treacle
  • 2 tsp fresh ginger (I used the squeezey stuff that comes in a tube )
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 2 eggs, beaten
  • 250ml coconut milk
  • 1 tsp bicarbonate of water mixed into 30ml warm water
  • 250g self raising flour
  • 50g dessicated coconut
  1. Grease and line a roasting dish which is approx 30cm x 20cm
  2. Pre heat the oven to 170oC / 150oC (fan)
  3. In a saucepan place the butter, sugar, syrup, treacle and the spices and melt slowly, stirring occasionally. Do not boil!
  4. Remove from the heat and leave to Coll for a few minutes
  5. Beat in the beaten eggs, the coconut milk and the watery bicarbonate of soda
  6. In a large mixing bowl add the flour and the desiccated coconut and then pour over the liquid from the saucepan
  7. Beat well to combine the flour . *the batter will be very runny but this is normal*
  8. Pour into your prepared tin and bake for 40-50 mins approx.
  9. Leave to cool in your tin and then remove and cut into 20m squares
  10. This will keep well in an airtight tin for up to 10 days.
  11. You could drizzle icing on the top if you desired.
Recipe by Mummy Mishaps at