Gingerbread - Pain d'épices


BM450 Program 7 – Quick Bread
Time: 2 hours and 8 minutes


  • Butter                               115g
  • Golden Syrup                  125g
  • Treacle                             50g
  • Light Brown Soft Sugar   125g
  • Milk                                  180ml
  • Egg, lightly beaten           1
  • Plain Flour                        280g
  • Ground Ginger                 2 tsp
  • Baking Powder                2 tsp
  • Bicarbonate of Soda        1 tsp


  1.     Follow Program 7 recipe instructions.
  2.     Place the butter, syrup, treacle and sugar in a small saucepan and heat gently until melted, stirring occasionally.  Leave to cool slightly then pour into the bread pan.
  3.     Add the milk and egg to the bread pan.
  4.     Sift the flour, ginger, baking powder and bicarbonate of soda together and add to the pan.
  5.     Insert and lock the bread pan into the machine. Select program 7
  6.     After 6 minutes mixing, scrape down with a plastic spatula to ensure all the ingredients are incorporated.

(Program 7)

If using granulated sugar for Golden Syrup
Add Granulated Sugar     125g
Milk increased to              230ml

Note: Gingerbread is best left stored in an airtight container for 24 hours before eating, to allow time for it to become sticky.


Gingerbread Cake Recipe Demonstration