Sticky Gingerbread Tray Bake – The Ultimate Cosy Treat

Sticky Gingerbread Tray Bake – Dense, Dark & Delicious!

There are certain bakes that feel like a hug in cake form, and gingerbread is undoubtedly one of them. The moment butter melts with golden syrup, treacle, brown sugar, and warming spices, your kitchen fills with that heady, comforting aroma. It’s enough to transport me back to winters past: to kitchens glowing against the chill outside, wooden tables laden with steaming mugs of tea, and the quiet anticipation of something sweet to come. That smell is pure Christmas nostalgia, yet this tray bake has a life far beyond December.

Dense, dark, and gloriously sticky, this gingerbread tray bake recipe is perfect for Bonfire Night, echoing the warmth of flickering fires. It’s equally comforting on a rainy Sunday afternoon, a slice alongside a favourite book, or tucked into lunchboxes as a treat to discover later. Best of all, it keeps beautifully for several days and freezes exceptionally well, ready to be thawed for an indulgent moment whenever needed.

Why This Gingerbread Tray Bake is Irresistible

The magic is wonderfully simple. Melt butter, muscovado sugar, golden syrup, treacle, stem ginger, and warming spices together to create a fragrant, molten base. Stir in milk and eggs, fold through the flour, and a thin, almost liquid batter emerges. Do not panic—this is exactly what makes it sticky and indulgent.

Pour the batter into a lined tin and bake. What emerges is a glossy, tender tray of sticky gingerbread that is both comforting and addictive. Occasionally, the centre may sink slightly—a natural result of the syrup-heavy batter. Far from a flaw, it creates a delightful dip, perfect for generous squares brimming with stickiness.

I often leave mine unadorned, appreciating the understated elegance of the spiced surface. But when the mood strikes, a simple orange glaze made with juice and icing sugar adds a bright, tangy contrast. Either way, this tray bake gives generously: little effort, immense reward, and a lingering aroma that draws friends and family to your kitchen. Serve with custard on Bonfire Night, clotted cream at Christmas, or simply alongside coffee on a drizzly afternoon—every day feels a touch more special.

Top Tips for Perfect Sticky Gingerbread

The key to success is trusting the process and embracing the sticky nature. If the centre dips slightly, it’s a sign of indulgence rather than error. For a twist on the warming spices, try two to three teaspoons of pumpkin spice mix, or adjust to taste. Avoid overbaking: remove the tray bake when the top is set and still glossy, letting residual heat finish cooking the centre. A well-lined tin ensures your gingerbread slides out effortlessly, leaving none of its sticky goodness behind.

How to Serve Sticky Gingerbread

Cut into generous squares and enjoy with tea or coffee for a cosy treat. For Bonfire Night, a light sprinkle of demerara sugar before baking creates a crackly, caramelised topping reminiscent of fireworks. Pair with custard, clotted cream, whipped cream, or even a drizzle of hot chocolate sauce for a decadent dessert. Thin slices, lightly toasted with butter, make a magical breakfast, while a square in a lunchbox transforms an ordinary day into a little moment of joy.

Variations to Explore

Chocolate lovers can fold in dark chocolate for gooey pockets of melted bliss. Citrus enthusiasts may prefer finely grated orange or lemon zest, cutting through the molasses richness with a bright note. Toasted pecans or walnuts add crunch and autumnal flair. Alternatively, bake in a muffin tin for individual sticky gingerbread traybakes, perfect for gifting, school lunches, or portable treats. Each variation maintains the comforting stickiness while allowing playful seasonal tweaks.

 

 

Frequently Asked Questions

Can I make this gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend and bake slightly longer if needed. The texture will remain moist and sticky.

How long will it keep? 

Stored in an airtight container at room temperature, it lasts up to five days. Freeze for up to three months—thaws beautifully without losing stickiness.

Do I need to add the icing? 

Not at all. The plain, glossy surface is sublime. A simple orange glaze offers optional sweetness and brightness.

Can I prepare it ahead of time? 

Absolutely. Like many spiced bakes, the flavour develops beautifully after a day or two. Perfect for preparing in advance of a festive gathering.

What if the centre sinks? 

Embrace it! That dip is filled with sticky, rich indulgence and makes each square extra tempting.

Can I adjust the spice level? 

Yes. Add extra ground ginger, cinnamon, and cloves for a warming kick, or keep it mild for children or gingerbread novices.

Can I use a different sweetener? 

Golden syrup and treacle are traditional, but dark honey or maple syrup work too. The texture may vary slightly, but the sticky charm remains.

Is this bake only for winter? 

Not at all. Sticky gingerbread works year-round. Serve it at summer cream teas, picnics, alongside fruit curds or autumnal fruit compotes. Its comforting texture and warming spice make it an adaptable treat for every season.

 

Seasonal Story & Serving Ideas

Picture taking a square straight from the tin on a crisp November afternoon. The air smells of warming spices and syrup, windows misted, and outside, children excited about the fireworks for Bonfire Night. A small mug of coffee or a dollop of custard transforms the sticky square into a comforting ritual.

 

Come December, bake it for snowy afternoons with friends and family, or in spring, pair it with a tangy citrus glaze for a lighter but still indulgent treat. No matter the season, sticky gingerbread finds its moment, turning simple ingredients into something truly special.

 

Sticky Gingerbread Tray Bake 🍯

Yield: 20 squares

Ingredients

150g unsalted butter
125g dark muscovado sugar
250g golden syrup
150g black treacle or molasses
2 teaspoons finely chopped stem ginger
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
250ml whole milk
2 large eggs, beaten
1 teaspoon bicarbonate of soda, dissolved in 30ml warm water
300g plain flour

Instructions

1. Preheat the oven to 170°C and line a roasting tin or ovenproof dish (approx. 30cm x 20cm x 5cm) with baking parchment.
2. In a saucepan, melt the butter over a low heat along with the muscovado sugar, golden syrup, treacle, stem ginger, and spices until fragrant.
3. Remove from heat and stir in the milk, eggs, and dissolved bicarbonate of soda.
4. Measure the flour into a bowl and pour in the liquid ingredients, beating until well combined. The batter will be very liquid—this is part of what makes it sticky.
5. Pour the batter into the prepared tin and bake for 45–50 minutes until risen and firm on top. Avoid overcooking; the centre should remain slightly sticky and will continue to cook as it cools.
6. Transfer the tin to a cake rack and allow the gingerbread to cool completely in the tin before cutting into 20 squares.

Notes & Tips

Leave this sweet, sticky, spiced gingerbread plain for a simple, elegant treat. For a bright contrast, make an orange glaze by sieving icing sugar and mixing it with a tablespoon of orange juice and a tablespoon of warm water. Spread over the cooled gingerbread and leave to set before cutting. 🍊

For imperial or cup measurements head to my handy kitchen conversions guide.

📌 Don’t forget to save this sticky gingerbread recipe to your Pinterest boards – your future cosy bake awaits!

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