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Home » Home Baking » Traditional Classic Edinburgh Gingerbread

Traditional Classic Edinburgh Gingerbread

Author: Karon Grieve Published : November 2019

Recipe
Edinburgh gingerbread
Edinburgh gingerbread
Edinburgh gingerbread pin image

Gingerbread is taken seriously here in Scotland with many varieties to choose from. This is Edinburgh gingerbread, a classic in its own right.

Edinburgh Gingerbread

Aah gingerbread, Scotland is famed for her gingerbread and we have many types on offer.

This is not a recipe for the type of gingerbread one uses for gingerbread men and cookies, no this is good old fashioned cake type Edinburgh gingerbread.

close up on plate

Edinburgh was always the centre of high society in Scotland and led the field in fashion and innovation.

This was very evident in the famous tea rooms and drawing rooms of hostesses in the city who prided themselves on using the finest ingredients in their cakes and bakes.

This Edinburgh gingerbread is a traditional recipe and boasts cinnamon for added spice and the crunch of almonds as well as juicy sultanas in the mix.

This recipe if from my book Simply Scottish Cakes & Bakes and you really don’t want to know how many times I practiced all these recipes, my jeans gave up on me completely!

buttering gingerbread

Ingredients for this gingerbread

It is a pretty easy recipe really, you just need plain flour, bicarbonate of soda, ground ginger and cinnamon, a pinch of salt, treacle, soft brown sugar, milk, eggs, sultanas and flaked almonds.

hand holding cake

How to make Edinburgh gingerbread

  • Preheat the oven to 160C/325F/Gas 3 and grease and line a 1 kilo/2lb loaf tin
  • Sift together the flour, bicarbonate of soda and spices into a large bowl and add the nuts and sultanas.
  • Melt the butter, treacle and sugar together over a low heat and let it cool a little before adding the eggs and milk and stirring well.
  • Add a little of this at a time to the dry ingredients and mix thoroughly. Pour the mixture into the prepared loaf tin and bake for approximately 1 1/4 hours or until a skewer inserted in the middle comes out clean.
  • Cool in tin for 10 minutes before tipping out on to a wire rack to cool completely.
blue plate with buttered gingerbread

How long will this keep

Your Edinburgh gingerbread will keep for up to 3 days in an airtight tin. You can freeze it for up to 3 months if you wrap well in clingfilm then pop into a freezer-proof box.

Serve your Edinburgh Gingerbread either as it is or slathered in butter or cream cheese.

Or serve with ice-cream or just on its own maybe with a wee dram on the side.

larder links

Looking for more easy Scottish baking ideas? Then check these out before you go;

Homemade Scottish oatcakes

Traditional Scottish treacle scones + video

Scottish soda bread

Almond Flory

Traditional Dundee cake

Scottish Black Bun (New Year cake)

Scotch pancakes (aka drop scones) +video

Traditional Scottish honey buns

Aberdeen crulla and whisky dipping sauce

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Edinburgh Gingerbread

Traditional Edinburgh gingerbread

Karon Grieve
A traditional recipe for Edinburgh Gingerbread packed with flavour
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course baking
Cuisine Scottish
Servings 12 slices
Calories 319 kcal

Ingredients
 

  • 225 g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 pinch salt
  • 50 g sultanas
  • 50 g flaked almonds
  • 175 g unsalted butter
  • 12 tbsp treacle
  • 110 g soft brown sugar
  • 6 tbsp milk
  • 2 eggs
Metric – US Customary

Instructions
 

  • Preheat the oven to 160C/325F/Gas 3 and grease and line a 1 kilo/2lb loaf tin
  • Sift together the flour, bicarbonate of soda and spices into a large bowl and add the nuts and sultanas.
  • Melt the butter, treacle and sugar together over a low heat and let it cool a little before adding the eggs and milk and stirring well.
  • Add a little of this at a time to the dry ingredients and mix thoroughly.
  • Pour the mixture into the prepared loaf tin and bake for approximately 1 1/4 hours or until a skewer inserted in the middle comes out clean.
  • Cool in tin for 10 minutes before tipping out on to a wire rack to cool completely.

Notes

You can wrap the gingerbread well in foil and clingfilm and freeze for up to 3 months.

Nutrition

Calories: 319kcalCarbohydrates: 43gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 59mgSodium: 121mgPotassium: 414mgFiber: 1gSugar: 27gVitamin A: 417IUVitamin C: 1mgCalcium: 83mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword gingerbread
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Home Baking, Scottish Recipes

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Comments

  1. Vanessa says

    December 27, 2021 at 6:13 pm

    5 stars
    Perfect! Substituted flour with Pamalas GF baking flour. Big hit. this Christmas.

    Reply
    • Karon Grieve says

      December 31, 2021 at 8:14 am

      Hi Vanessa
      Great to hear the gingerbread worked so well using GF flour.
      K

      Reply

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