Fruity Gingerbread

fruity gingerbread

Fruity Gingerbread

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Gingerbreads always improve and become moist and soft if kept for a while before eating. When cooled, place in an airtight tin and leave for one week. Cut into squares.
Calories: 2698


  • 4 oz butter
  • 4 oz soft brown sugar
  • 4 oz black treacle
  • 1 egg beaten
  • 4 oz plain flour
  • 2 tsp spoons ground ginger
  • 2 tsp spoons ground cinnamon
  • 4 oz wholewheat flour
  • 1/4 pint warm milk
  • 1 tsp spoon bicarbonate of soda
  • 2 oz mixed dried fruit


  • Put the butter, sugar and treacle in a saucepan and heat gently until melted, stirring constantly. Allow to cool slightly, then beat in the egg.
  • Sift the plain flour and spices into a mixing bowl, then stir in the wholewheat flour and melted mixture and beat well to combine.
  • Mix the milk with the bicarbonate of soda and add this to the mixture in the bowl. Stir in the fruit. The mixture should have a soft dropping consistency; more milk can be added at this stage if it seems too dry.
  • Spoon the mixture into a greased oblong tin, 22.5 x 15 cm (9 x 6 in) lined with greased greaseproof paper.
  • Bake in a cool oven (150°C/300°F or Gas Mark 2) for about 1 hour or until a skewer inserted in the centre comes out clean.
  • Leave to cool in the tin, then remove from the tin and discard the greaseproof paper.
Calories: 2698 kcal
Carbohydrates: 405 g
Protein: 38 g
Fat: 103g
Saturated Fat: 62 g
Trans Fat: 4 g
Cholesterol: 419 mg
Sodium: 2061 mg
Potassium: 2794 mg
Fiber: 14 g
Sugar: 217 g
Vitamin A: 3282 IU
Vitamin C: 1 mg
Calcium: 1017 mg
Iron: 30 mg
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