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Divine Gingerbread

A community recipe by

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Serves: 0

  • 6⅛ fluid ounces golden syrup or light corn syrup
  • 6⅛ fluid ounces water
  • ½ cup light brown sugar
  • 7 ounces butter
  • 2 cups flour
  • ¼ cup whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 3 tablespoons ground ginger
  • 3 teaspoons pumpkin pie spice


Divine Gingerbread is a community recipe submitted by Jen and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a saucepan gently melt the butter then add the water, golden syrup or light corn syrup and brown sugar: warm through gently to dissolve the sugar, but do not boil it. Leave to cool to lukewarm.
  • Sift all the dry ingredients into the bowl of an electric mixer. stir them together until combined using the beater paddle.
  • Pour your liquid ingredients from the saucepan into your mixer bowl and set it to beat on a medium speed for 3 minutes.
  • Pour into your prepared tins and bake at 170 degrees Celsius for 30-35 minutes, watching that the tops don't burn. I usually test with a skewer from 25 mins.
  • I usually cook this in my skinny loaf tins which are 8 cm wide and 26 cm long and 4 cm deep and have been greased with butter and the bottoms lined with baking paper. However you can also bake it in a tin measuring 10 cm wide and 23 cm long and 7 cm deep prepared in the same way as before, but it will take longer to cook in this tin so I bake it at 160 degrees Celsius for 45-50 mins testing with a skewer from 45 min.

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