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4.81 from 31 votes
Gemma's Sticky Gingerbread Recipe
Prep Time
20 mins
Cook Time
1 hr

Warm, spiced, and above all else, sticky, my Sticky Gingerbread recipe reminds me of growing up in Ireland with a cup of tea.

Cuisine: Jamaican
Servings: 2 loaves
Author: Gemma Stafford
  • 2 sticks (8oz/225g) butter
  • 1 cup (8oz/225g) light brown sugar
  • ¾ cup (8oz/225g) molasses (Treacle)
  • 2 large eggs room temperature
  • 3 cups (15oz/425g) all-purpose flour
  • 2 teaspoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt
  • 1 ¼ cups (10floz/300ml) whole milk
  • 2 teaspoons baking soda
  1. Preheat the oven to 300°F (150°C). Grease and line two 9x5” loaf pans.

  2. In a large pot, gently heat the butter, sugar, and molasses until melted. Set aside to cool down.

  3. Once cooled, beat the eggs together before whisking into the molasses mix. .

  4. Sift the flour, spices, and salt over the molasses mix and whisk in until just combined.

  5. Warm the milk in the microwave or in a pot on the stove. Whisk the bicarbonate (baking soda) into the milk. You will see it bubble and activate.

  6. Whisk the milk straight into the treacle mix until well combined. You will notice this is a thin batter, that's ok. Pour the batter into your prepared pans.

  7. Bake at 300°F (150°C) for 45 minutes. Then cover the pans with aluminum foil and continue baking for a further 15 minutes. This step is very important as it creates a lovely sticky, moist gingerbread.

  8. Once the hour is up take them out of the oven, leaving the foil on until they are completed cold to get a moist, sticky top. Enjoy as-is or with butter. Store at room temperature for up to 3 days. P.S the flavor just gets better as it sits.