Nutty Fruity Gingerbread recipe
The fruit peel and nuts make this gingerbread into more of a desert. This recipe makes very moist gingerbread, absolutely perfect for teaming with warm thick custard.
Ingredients:
275g black treacle
225 unsalted butter
225g plain flour
225g wholemeal flour
100g caster sugar
2 eggs
250ml beer
1 tbsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
1 tsp. bicarbonate of soda
70g raisins
100g chopped mixed peel
50g chopped almonds
Directions:
Preheat the oven to 180C/gas mark 4.
Line and grease the insides of a 23cm round cake tin.
Roughly mix together the flours, spices, and bicarb.
In a separate bowl, cream together the sugar, treacle and butter. Beat the eggs into this mixture, one at a time, then beat in the beer. Mix the wet and dry mixtures together.
Stir in the mixed peel, nuts, and raisins.
Bake this mixture for 40 minutes, and serve!
I know this sounds strange, using the beer, but it creates a wonderfully moist gingerbread with a fantastic smell. Imagine the scents of Christmas rolled into one yummy pudding, and you’ve got this gingerbread.
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