Name: Mary Berry Ginger Tray Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Ingredients: 225g self-raising flour; 1 tsp bicarbonate of soda; 2 tsp ground ginger; 1 tsp mixed spice; 125g unsalted butter, softened; 125g light muscovado sugar; 2 tbsp black treacle; 2 large eggs, at room temperature; 4 tbsp whole milk; 100g stem ginger in syrup, drained and finely chopped; 200g icing sugar, sifted; 2 tbsp stem ginger syrup, reserved from the jar; 1 tbsp warm water; 3 pieces stem ginger, sliced thinly, to decorate

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This ginger tray bake is a warmly spiced, tender sponge with a soft, close crumb and a fudgy icing that sets to a smooth, matte finish on top. The combination of ground ginger and black treacle gives the bake a deep, amber colour and a gently warming heat that lingers without being sharp.

What makes this version particularly reliable is the all-in-one method, which means everything goes into the bowl together with no risk of curdling or over-creaming. It cuts cleanly into neat squares, making it an excellent choice for a bake sale, a lunchbox treat, or a casual afternoon tea. From start to finish, it is ready in around 1 hour.

Ingredients

For the sponge

225g self-raising flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp mixed spice
125g unsalted butter, softened
125g light muscovado sugar
2 tbsp black treacle
2 large eggs, at room temperature
4 tbsp whole milk
100g stem ginger in syrup, drained and finely chopped

For the icing

200g icing sugar, sifted
2 tbsp stem ginger syrup (reserved from the jar)
1 tbsp warm water

To finish

3 pieces stem ginger, sliced thinly, to decorate

How to Make Mary Berry Ginger Tray Bake Recipe

Prepare the tin: Heat the oven to 180°C (160°C fan, Gas 4). Grease a 30 x 23cm traybake tin and line it with baking parchment, leaving a slight overhang on the long sides so the bake is easy to lift out later.
Combine the dry ingredients: Sift the flour, bicarbonate of soda, ground ginger, and mixed spice together into a large mixing bowl. This distributes the raising agents and spices evenly so no bitter pockets of bicarb remain in the finished bake.
Add the remaining sponge ingredients: Add the softened butter, muscovado sugar, treacle, eggs, and milk to the bowl with the flour. Beat with an electric hand whisk on a low speed for 30 seconds, then increase to medium and mix for a further minute until the batter is smooth and a uniform deep brown colour.
Fold in the stem ginger: Using a large spatula, fold the chopped stem ginger through the batter gently, making sure it is distributed throughout without overmixing. Overworking at this stage can tighten the crumb.
Fill and level: Spoon the batter into the prepared tin and use the back of a palette knife or spoon to spread it into an even layer, right to the corners. A level surface ensures the sponge bakes to an even thickness.
Bake the sponge: Place the tin on the middle shelf of the oven and bake for 25 to 30 minutes, until the sponge has risen, feels springy when pressed in the centre, and a skewer inserted into the middle comes out clean.
Cool completely: Leave the tray bake to cool in the tin for 10 minutes, then lift it onto a wire rack using the parchment overhang. Allow it to cool completely before icing, as a warm sponge will melt the icing and cause it to run off the edges.
Make the icing: Stir together the sifted icing sugar, stem ginger syrup, and warm water in a bowl until a smooth, thick but pourable icing forms. It should coat the back of a spoon. Add the water a few drops at a time if needed to reach the right consistency.
Ice and decorate: Pour the icing over the cooled sponge and spread it gently to the edges with a palette knife. Arrange the sliced stem ginger pieces across the top in a neat pattern before the icing begins to set. Leave to set for at least 20 minutes before slicing.

Tips for the Best Ginger Tray Bake

Why is my ginger tray bake dense and heavy rather than light?

This is usually caused by butter that was too cold when it went into the batter. Cold butter does not combine smoothly with the other ingredients, which leads to a tight, dense crumb. Make sure the butter is genuinely soft, meaning it should give easily when pressed with a finger, before starting.

Why did my tray bake sink in the middle after baking?

Opening the oven door before the sponge has had at least 20 minutes to set is the most common cause. A sudden drop in temperature causes the structure to collapse before it has firmed up. Resist checking the bake until the minimum baking time has passed.

Why is the top of my tray bake browning too quickly before the centre is cooked?

This happens when the oven temperature is too high, which is especially common with fan ovens that run hot. Lay a loose sheet of foil over the tin after 20 minutes of baking if the surface is darkening faster than expected, then continue baking until the skewer test confirms the centre is set.

Why does my ginger icing look lumpy rather than smooth?

Unsifted icing sugar is nearly always the reason. Icing sugar compacts in storage and small lumps will not dissolve when stirred with liquid. Sift the icing sugar through a fine sieve before mixing and the icing will be glossy and completely smooth.

Why is the sponge still wet and sticky after the full baking time?

Treacle adds significant moisture to this batter, so the sponge can occasionally need a few extra minutes depending on the oven. Check with a clean skewer in two or three spots across the centre, not just the middle, as some ovens have uneven heat distribution. Bake in 3-minute increments until the skewer comes out clean.

Serving Suggestions

Serve at room temperature with a pot of strong Assam or Darjeeling tea for a classic afternoon treat.
Warm individual squares briefly in the microwave and spoon over a little single cream for a simple pudding.
Dust with a light coating of icing sugar instead of the ginger icing if serving alongside a richer dessert.
Pair with a small scoop of clotted cream ice cream for a more indulgent finish at a dinner table setting.
Cut into smaller finger-sized pieces and arrange on a tiered stand for a bake sale or celebration spread.

Storage

Room temperature

Store the iced tray bake in an airtight container at room temperature for up to 4 days.

Refrigerator

The tray bake can be kept in the refrigerator, well covered, for up to 6 days. Bring individual slices to room temperature for around 20 minutes before eating, as the cold firms the icing and dulls the spice flavour.

Freezing

Cut the uniced sponge into squares, wrap each piece tightly in cling film, and freeze for up to 3 months. Defrost the squares overnight at room temperature and add the icing fresh once thawed, as frozen and defrosted icing can become tacky and lose its smooth finish.

Nutrition

Calories: 285 kcal
Carbohydrates: 42g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Sodium: 180mg

Nutrition values are estimates based on typical ingredient quantities and may vary depending on the specific brands used and the size of each serving.

FAQs

Can I use golden syrup instead of black treacle in this recipe?

Golden syrup can be used as a direct swap and will give a milder, lighter result without the slightly bitter edge that treacle provides. The sponge will be a paler golden colour rather than the deep amber shade, and the ginger flavour will come through more clearly without the treacle’s richness.

Can I make this ginger tray bake the day before serving?

Yes, and in fact the flavour improves slightly overnight as the spices settle into the crumb. Bake and cool the sponge, then add the icing on the day or the evening before serving and store it covered at room temperature. It will be ready to slice and serve the following day with no loss of texture.

What size tin works best for this ginger tray bake recipe?

A 30 x 23cm tin gives the ideal depth of around 3cm, which allows the sponge to cook through without drying at the edges. A slightly smaller 28 x 20cm tin can also be used, though the bake will be a little thicker and may need an additional 5 minutes in the oven.

Can I leave out the stem ginger and just use ground ginger?

The sponge will still bake well without stem ginger, but the texture will be slightly different. Stem ginger adds pockets of soft, syrupy warmth and contributes moisture to the crumb. If leaving it out, add an extra half teaspoon of ground ginger to maintain a strong spice flavour, and consider replacing the stem ginger syrup in the icing with a little lemon juice for contrast.

Can I double this recipe to make a larger batch?

Yes. Double all the ingredient quantities and use two tins of the same size rather than one very large tin, as a thicker batter will not cook evenly in a single deep tray. Bake both tins on the same shelf or on separate shelves, rotating them halfway through if your oven has uneven heat.

Conclusion

This Mary Berry ginger tray bake recipe delivers a consistently well-spiced, tender sponge with a smooth icing that makes every square look neat and appealing. The all-in-one method takes the guesswork out of the mixing stage, and the stem ginger syrup icing ties the whole bake together with a gentle, aromatic warmth. This recipe yields approximately 16 squares from a standard 30 x 23cm tin.

Whether it is baked for a weekday treat or taken to a gathering, the results are reliable and the preparation is straightforward. If you have made this recipe, leave a comment below to share how it turned out, or pass it along to someone who enjoys a well-spiced bake. If you enjoyed this, you might also like the Mary Berry Chocolate Torte Cake Recipe for a richer, celebration-worthy bake.