Sticky Gingerbread School Traybake 🎄🍰
This nostalgic sticky gingerbread traybake will whisk you straight back to school dinners! Soft, spiced, and topped with creamy frosting, it’s the perfect treat for a cosy afternoon or festive gathering.
Ingredients:
For the Traybake:
🧈 Butter: 150g, melted
🍯 Golden syrup: 150g
🍬 Black treacle: 100g
🥚 Eggs: 2 large
🥛 Milk: 150ml
🌾 Self-raising flour: 200g
🌟 Ground ginger: 2 tsp
🧂 Mixed spice: 1 tsp
🥄 Bicarbonate of soda: 1 tsp
For the Frosting:
🧈 Butter: 100g, softened
🍬 Icing sugar: 200g
🍯 Golden syrup: 1 tbsp
🥛 Milk: 1–2 tsp (if needed)
For Decoration:
🍪 Mini gingerbread biscuits: ~10
🍫 Chocolate sprinkles: To taste
Method:
🍳 Preheat the oven to 160°C (fan 140°C). Grease and line a 20cm x 30cm rectangular traybake tin with baking parchment.
🍯 Combine the wet ingredients: In a large bowl, whisk together the melted butter, golden syrup, black treacle, eggs, and milk until smooth.
🌾 Mix the dry ingredients: Sift the self-raising flour, ground ginger, mixed spice, and bicarbonate of soda into the wet mixture. Gently fold until fully combined.
🍰 Pour the batter into the prepared tin and smooth the surface. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool completely in the tin.
🧈 Prepare the frosting: Beat the butter and icing sugar until fluffy. Add the golden syrup and a splash of milk to loosen the consistency if needed.
🎂 Frost the cake: Spread the frosting evenly over the cooled gingerbread.
🍪 Decorate with gingerbread biscuits and chocolate sprinkles for a playful finish.
Serving Information:
⏱ Prep Time: 20 minutes
⏱ Baking Time: 35 minutes
🍴 Servings: 12 squares
🔥 Calories per square: ~300
Perfect with a cuppa or a dollop of custard—just like school days! 🫖💕