Preparation time: less than 30 mins  Cooking time: 30 mins to 1 hour

Serves 8


300g/10oz plain flour
2 tbsp ground ginger (or according to taste – this makes for quite a hot cake)
½ tsp cayenne pepper (or more if you want it very hot)
½ tsp ground cinnamon
½ tsp ground allspice
generous pinch ground cloves
150g/5½oz butter
125g/4½ oz dark brown muscovado sugar
150g/5½oz golden syrup
50g/1¾ oz syrup from the jar of stem ginger (optional – replace with more golden syrup or honey if not using stem ginger)
200g/7oz black treacle
250ml/9fl oz milk
1 heaped tsp bicarbonate of soda
2 large free-range eggs, lightly beaten
1 jar stem ginger, drained, washed and very finely chopped (optional and add according to taste)


Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect).

  • Sieve the flour into a large bowl along with the spices and mix lightly to combine.
  • Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first – the syrup will then just slide off). Melt everything together over a gentle heat. 
  • Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using).
  • Bake in the oven for between 45 minutes and an hour. When the edges have pulled back slightly from the side of the tin and the gingerbread is springy to touch, it will be done.
  • Cool in the tin for half an hour and then turn out onto a wire rack. If you can, wrap and keep for a few days before eating – the gingerbread’s stickiness will develop as it matures.

To make your Angel of the Kitchen!

  • Measure a piece of baking paper to the size of the top of the cake
  • Draw the outline of your Angel onto the paper and mark out a body and two wings
  • Cut out the three pieces of your template and place onto the cooled cake
  • Carefully cut around the templates for the two wings and then cut out your body
  • Assemble your two wings to the body and add any extra cake to make it as you wish
  • Decorate your Angel as you like e.g. coloured icing, cake sprinkles etc