Marmalade gingerbread squares
Makes: 20 squares
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Marmalade gingerbread squares
A deliciously sticky upside-down traybake. See our tip to make it gluten free
Makes: 20 squares
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
272Kcal
Fat
10gr
Saturates
6gr
Carbs
41gr
Sugars
29gr
Fibre
1gr
Protein
3gr
Salt
0.9gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 225g salted butter, cubed
- 150ml whole milk
- 150g light muscovado sugar
- 225g golden syrup
- 125g black treacle
- finely grated zest of 2 oranges, plus juice of 1
- 5cm piece root ginger, peeled and finely grated (optional)
- 300g plain flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp fine sea salt
- 2 large eggs, beaten
- 1 tsp bicarbonate of soda
For the topping
- 8 tbsp fine-shred marmalade (use ginger marmalade if you wish)
- 2 thin-skinned oranges
Step by step
Get ahead
Keeps for up to 5 days in an airtight container, or can be frozen.
- Put the butter, milk, sugar, syrup and treacle into a large pan and melt together over a low heat. Stir in the orange zest and juice, and fresh ginger if using, then set aside to cool.
- Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line the base and sides of a 20cm x 30cm x 5cm deep rectangular tin or brownie tray with baking paper. Spread the marmalade in a thin layer over the base of the tin. Slice the oranges very thinly (you can leave the peel on) and arrange randomly on top of the marmalade.
- Sift the flour, spices and salt together into a mixing bowl. Make a well in the centre and add the cooled melted mixture and the eggs. Beat the mixture with a whisk until smooth and glossy. Dissolve the bicarbonate of soda in 2 tablespoons of hot water, add to the batter and combine thoroughly.
- Pour into the prepared tin and bake for 50 minutes or until risen and firm on top. Take care not to overcook it – a skewer inserted into the cake should come away ever so slightly sticky.
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Leave the cake in its tin on a wire rack to cool. Then turn the tin upside down, remove the tin, peel away the paper and cut into squares to serve.TipMake it gluten free
Use GF flour and bicarbonate of soda, adding 1⁄2 tsp xanthan gum with the dry ingredients.
