Recipe by McCarthy

Nice and easy for those with bread makers from Kenwood Recipe Book

Ingredients Nutrition


  1. Remove the bread pan from the bread machine and fit the kneader.
  2. Place the butter, syrup, treacle and sugar in a small saucepan and heat gently until melted, stirring occasionally., Leave to cool slightly then pour into the bread pan.
  3. Add the milk and egg to the bread pan. Sift the flour, ginger, baking powder and bicarbonate of soda together and spinkle over the liquids.
  4. Insert and lock the bread pan into the bread machine. Select program 10 Cake/Quick bread. Press start. after 6 minutes, open the lid, and using a plastic spatula scrape down the sides of the pan to remove any dry flour pockets.
  5. At the end of the cycle, turn off the remove the bread pan using oven gloves.
  6. Leave to stand on a cooling rack for 5 minutes then turn out and place on a wire rack to cool.
  7. Note: Gingerbread is best left stored in an airtight container for 24 hours before eating, to allow time for it to become sticky.

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