• Serves 6
  • 10 mins to prepare and 55 mins to cook
  • 537 calories / serving


  • 275g plain flour
  • 160g (5oz) unsalted butter, softened
  • 75g golden caster sugar
  • 100g Golden Syrup
  • 100g (31/2oz) honey
  • 1 large egg
  • 180ml semi-skimmed milk
  • 1tsp bicarbonate of soda
  • 1½tsp ground ginger
  • salt


Pre-heat the oven to 180°C. Grease and line a 2lb straight-sided loaf tin with nonstick baking paper.

Sift together the flour, salt, ground ginger and bicarbonate of soda into a large mixing bowl. Cream together the butter and caster sugar in a separate mixing bowl using an electric hand-held whisk until pale and fluffy in appearance. Beat in the honey and Golden Syrup until incorporated, then beat in a couple of tablespoons of the flour mixture.

Add the egg and beat in well. Fold in the remaining flour mixture until incorporated, then follow with the milk until you have a smooth, even batter. Spoon into the prepared loaf tin and bake for 35-45 minutes until springy to the touch.

Remove and allow the gingerbread to cool in the loaf tin for 10 minutes before turning out. Allow to cool completely on a wire rack before slicing into portions and arranging on a serving plate.