Fochabers Gingerbread
A dark, sticky and gently spiced Scottish gingerbread loaf with sultanas and a little orange peel.
- Time1 hr 30
- LevelEasy
- Costabout £0.39 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Grease and line a 900 g loaf tin.
- 2
Melt the butter, sugar and treacle together in a pan over a low heat, stirring, until smooth. Take off the heat and cool for 10 minutes.
10 min - 3
Sift the flour, bicarbonate and spices into a large bowl and stir in the sultanas and peel.
- 4
Beat the egg into the milk, then whisk it into the treacle mixture. Pour into the dry ingredients and stir to a loose, glossy batter.
- 5
Pour into the tin and bake for 1 hour, until risen and a skewer comes out clean.
60 min - 6
Cool in the tin for 15 minutes, then turn out. It slices best the next day and keeps well for a week wrapped in baking paper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
