Easy Recipe for Mary Berry’s Iced Gingerbread with Crystallized Ginger

This Mary Berry’s Iced Gingerbread with Crystallized Ginger is a soft, spiced delight topped with sweet icing and a zingy ginger finish.

Mary Berry’s Iced Gingerbread with Crystallized Ginger is the perfect bake for cozy afternoons or festive gatherings. The rich molasses and golden syrup give it that deep, warming flavor, while the crystallized ginger on top adds a little extra zing. It’s one of those cakes that makes the whole house smell amazing while it bakes. Whether it’s a winter treat or an anytime snack, this gingerbread always hits the spot.

Ingredients

For the gingerbread:

• 1¾ cups (225g) all-purpose flour
• ½ cup + 2 tbsps (115g) light muscovado sugar
• ½ cup (115g) salted butter, softened
• ⅓ cup + 2 tbsps (150g) molasses
• ⅓ cup + 2 tbsps (150g) golden syrup or light corn syrup
• 2 extra-large eggs
• 1 tsp ground ginger
• 1 tsp pumpkin pie spice
• ½ tsp baking soda
• 2 tbsps milk

For the icing:

• 1⅓ cups (175g) confectioners’ sugar
• 3 tbsps water
• 2 tbsps chopped crystallized ginger

Instructions

1. Get the oven and pan ready:

Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal.

2. Cream the butter and sugar:

In a large bowl, beat the softened butter and muscovado sugar together until it’s light and creamy. Take your time with this step—it helps make the gingerbread soft and fluffy.

3. Add the molasses and syrup:

Mix in the molasses and golden syrup until everything is smooth and well combined. It’ll smell amazing already!

4. Incorporate the eggs:

Add the eggs one at a time, mixing well after each one. The batter will start looking glossy and rich.

5. Mix the dry ingredients:

In another bowl, whisk together the flour, baking soda, ground ginger, pumpkin pie spice, and a pinch of salt. Make sure it’s evenly mixed before moving on.

6. Combine everything:

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Pour in the milk and stir again to create a thick but smooth batter.

7. Bake the gingerbread:

Pour the batter into your prepared pan and spread it out evenly. Bake in the oven for about 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes, then carefully lift it out using the parchment paper and transfer to a wire rack to cool completely.

8. Make the icing:

While the gingerbread cools, mix the confectioners’ sugar with water in a small bowl. Stir until it forms a thick, smooth icing. Add a little more water if needed to get a drizzle-like consistency.

9. Decorate the cake:

Drizzle the icing over the cooled gingerbread in whatever pattern you like. Sprinkle the chopped crystallized ginger on top for a pop of color and flavor.

If you adore simple yet scrumptious treats, you’ll love our Mary Berry’s Coffee Victoria Sandwich Recipe. It’s as delightful as our well-loved Mary Berry’s Iced Gingerbread with Crystallized Ginger.

Mary Berry’s Iced Gingerbread with Crystallized Ginger

This Mary Berry's Iced Gingerbread with Crystallized Ginger is a soft, spiced delight topped with sweet icing and a zingy ginger finish.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Total Time 1 hour hr 34 minutes mins

Servings: 16 squares

Course: Dessert

Cuisine: British

Calories: 320

Ingredients Method

Ingredients

  

For the gingerbread:

• 1¾ cups 225g all-purpose flour
• ½ cup + 2 tbsps 115g light muscovado sugar
• ½ cup 115g salted butter, softened
• ⅓ cup + 2 tbsps 150g molasses
• ⅓ cup + 2 tbsps 150g golden syrup or light corn syrup
• 2 extra-large eggs
• 1 tsp ground ginger
• 1 tsp pumpkin pie spice
• ½ tsp baking soda
• 2 tbsps milk

For the icing:

• 1⅓ cups 175g confectioners’ sugar
• 3 tbsps water
• 2 tbsps chopped crystallized ginger

Method

 

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
2. In a large bowl, beat the softened butter and muscovado sugar together until it’s light and creamy. Take your time with this step—it helps make the gingerbread soft and fluffy.
3. Mix in the molasses and golden syrup until everything is smooth and well combined. It’ll smell amazing already!
4. Add the eggs one at a time, mixing well after each one. The batter will start looking glossy and rich.
5. In another bowl, whisk together the flour, baking soda, ground ginger, pumpkin pie spice, and a pinch of salt. Make sure it’s evenly mixed before moving on.
6. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Pour in the milk and stir again to create a thick but smooth batter.
7. Pour the batter into your prepared pan and spread it out evenly. Bake in the oven for about 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes, then carefully lift it out using the parchment paper and transfer to a wire rack to cool completely.
8. While the gingerbread cools, mix the confectioners’ sugar with water in a small bowl. Stir until it forms a thick, smooth icing. Add a little more water if needed to get a drizzle-like consistency.
9. Drizzle the icing over the cooled gingerbread in whatever pattern you like. Sprinkle the chopped crystallized ginger on top for a pop of color and flavor.

Nutritional Value (Per Serving)

• Calories: 320 kcal
• Protein: 4g
• Carbohydrates: 52g
• Fat: 10g
• Fiber: 1g
• Sugar: 35g

Conclusion

Mary Berry’s Iced Gingerbread with Crystallized Ginger is the ultimate comfort bake. It’s rich, spicy, and perfectly sweet with that added crunch from the ginger topping. Whether it’s for a holiday dessert or an afternoon pick-me-up, this gingerbread is always a winner. Give it a try and enjoy every bite!