Go Back


A traditional recipe for Edinburgh Gingerbread packed with flavour
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: baking
Cuisine: Scottish
Servings: 1
Author: Karon Grieve


  • 225 g//8oz plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • pinch of salt
  • 50 g/2oz sultanas
  • 50 g/2oz flaked almonds
  • 175 g/6oz unsalted butter
  • 12 tbsp treacle
  • 110 g/4oz soft brown sugar
  • 6 tbsp milk
  • 2 free range eggs


  • 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.