Nutty Fruity Gingerbread recipe

The fruit peel and nuts make this gingerbread into more of a dessert. This recipe makes very moist gingerbread, absolutely perfect for teaming with warm thick custard.


  • 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


  1. Preheat the oven to 180C/gas mark 4.

  2. Line and grease the insides of a 23cm round cake tin.

  3. Roughly mix together the flours, spices, and bicarb.

  4. 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.

  5. Stir in the mixed peel, nuts, and raisins.

  6. 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.

Recipe Details:

  • Author: Laura Young.
  • Published:

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