This Victorian Gingerbread Recipe Is Sticky, Spiced, and Straight Out of the 1800s

There’s something cozy about old-fashioned gingerbread.

Not the dry cookies—I’m talking about the rich, sticky, molasses-loaded loaf that smells like Christmas and tastes like childhood stories. This gingerbread isn’t just a dessert. It’s a mood.

I found the recipe buried in a Victorian cookbook. It’s simple, bold, and doesn’t hold back on spices.

History

Victorian gingerbread was a common treat served with afternoon tea or handed out at fairs.

Molasses (or treacle, in British homes) was cheap and full of flavor, making it a pantry staple. Add in warming spices like ginger, cinnamon, and cloves, and you’ve got a treat that could survive damp English weather and cold drawing rooms.

Bakers used lard or dripping back then, but butter slowly became the go-to. The texture was dense, the crust slightly crisp, and the middle stayed soft for days.

Equipment

• Mixing bowls (I love this mixing bowl set)
• Wooden spoon (Love environmet & style? Get this bamboo spoon set) or whisk
• Small saucepan (this is the FATHER of all saucepans!)
• Loaf tin (8×4 inch)
• Parchment paper
• Cooling rack

Ingredients

• 1/2 cup unsalted butter
• 3/4 cup dark brown sugar
• 1 cup black treacle (or molasses)
• 2 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 cup whole milk
• 1 egg, lightly beaten

Instructions

1. Melt the base

In a small saucepan, melt the butter, sugar, and treacle together over low heat.

Stir until everything is smooth, then remove from heat and let it cool for a few minutes.

2. Mix dry ingredients

In a large bowl, combine the flour, ginger, cinnamon, cloves, salt, and baking soda.

Mix well so the spices are evenly spread.

3. Combine wet and dry

Pour the warm treacle mixture into the dry mix.

Add the milk and beaten egg, and stir until you get a smooth batter. It’ll be thick but pourable.

4. Pour and bake

Line your loaf tin with parchment. Pour in the batter and smooth the top.

Bake at 325°F (160°C) for about 35–40 minutes, or until a skewer comes out clean.

5. Cool and serve

Let the gingerbread cool in the tin for 10 minutes.

Then remove and place it on a wire rack. It slices best when fully cooled.

Special Notes

This gets even better the next day. Wrap it in parchment and leave it overnight—it gets stickier and the flavors deepen.

You can add chopped dates or a pinch of black pepper for more Victorian drama.

And yes, it freezes beautifully.

Nutrition

Per slice (approx.):
Calories: 280
Fat: 10g
Carbs: 45g
Sugar: 25g
Protein: 3g
Fiber: 1g