Gooey Ginger Bars

At one time, ginger wasn’t in my “Top Ten Flavours” list and that’s why I’m so pleased (and pleasantly surprised, to be honest) that these are so, so very good. The ginger has a wonderful warmth and richness, while the other spices blend together to enrich the overall flavour. The texture too, is super: firm, but gooey in the middle, a bit like a good brownie,.

Makes: 12 – 16

Time: About 50 minutes

Level: Easy


  • 275g plain flour
  • 2 tsp baking powder
  • 1 – 2 tsp ground ginger
  • 1 – 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 110g butter or Stork margarine or a combination
  • 150g Dark Muscovado sugar
  • 150g Golden caster sugar
  • 2 eggs
  • 50ml – 60ml black treacle
  • ½ tsp vanilla extract
  • Method

    1. Grease and line a 32cm x 23cm tin.

    2. Turn oven on to 180C/fan 160C/Gas 4.

    3. Sift all the dry ingredients (shown above in italics) into a large mixing bowl and stir to mix well.

    4. In a large saucepan melt the butter or Stork. Remove from heat and stir in soft both sugars.

    5. Lightly mix the eggs in a small bowl and add the vanilla extract to them. Gradually, add this into the wet mixture in the saucepan, stirring until well combined. Stir in the treacle.

    6. Gradually add flour mixture, stirring to combine. Mix really well, leaving no flour around the side of the saucepan.

    7. Spread the batter in the tin. Bake for 20 – 25 minutes. (Check by inserting a toothpick into the centre. If it comes out clean, then they’re ready. For especially gooey bars, I’d bring them out slightly early. )

    8. Leave them in the tin for 5 – 10 minutes then turn out onto a wire rack to fully cool. Once cool, slice into bars.

    9. Sprinkle with icing sugar or drizzle with melted chocolate or just serve/eat them as they are. Or serve with a blob of cream, creme fraiche, or Greek yoghurt.