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Becky's Food Page 13 Marmalade Gingerbread.

September 26 2007

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Marmalade Gingerbread.


Oven setting: 170 degrees C / 325 degrees F
Gas mark 3

  • 250g (8oz) self-raising flour
  • 1 beaten egg
  • 90g (3oz) butter or margarine
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 150g (5oz) golden syrup
  • 250g (8oz) chunky marmalade
  • 2 tablespoons hot water
  • a pinch of salt


  • Grease a 20cm (8 inch) square cake tin. Line it with greaseproof paper.
  • Put the butter or margarine in a saucepan with the syrup. Then melt over a low heat.
  • Sift the flour, ginger, salt and cinnamon into a bowl. Make a hollow in the centre.
  • Slowly pour the syrup mixture into the hollow, stirring in the flour from the sides as you do so.
  • Add the marmalade, egg and water and mix everyting together.
  • The mixture should be soft and drop off a spoon easily. If it is stiff, add more water.
  • Pour the mixture into the cake tin and spreadit out evenly with a knife.
  • Bake the cake on the centre shelf of the oven for an hour.
  • The cake is done when it is golden brown and the centre feels springy to the touch.
  • If you push a skewer or small knife into the centre of the cake it should come out clean.
  • Let the cake cool in the tin for 15 minutes then turn it out onto a wire cooling rack.

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