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Valerie’s Velvety Gingerbread

A delicious recipe that dates back to the 1940s and will definitely win the hearts of everyone at your next dinner party.

Sift together

  • 230g plain flour
  • pinch salt
  • 2 teaspoons powdered ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon mixed spice
  • ½ cup of milk
  • ½ cup of golden syrup
  • 1 teaspoon of Bi-Carb Soda
  • 4-6 tablespoons of icing sugar

Cream well

  • 85g butter
  • 175g white sugar


1) Add 1 egg and beat in well
2) Gradually beat in ½ cup of golden syrup.
3) Add sifted dry ingredients alternately with ½ cup milk.
4) Take sticky syrup cup and put in a level teaspoon carb. soda.
5) Add exact ½ cup hot water - it will fizz. Gently stir through ginger cake mixture and let stand for 20 minutes.
6) Preheat oven to 375 °F (180 °C) and bake in greased and lined tin for 20 minutes, then reduce heat for another 40 minutes till cake is firm and drawing away from sides. Do not hurry to turn out.
7) Add icing when cool with 55g of butter and 4-6 heaped tablespoons icing sugar beaten till really creamy (a long slow TV watching job!)