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Dark spiced fire-baked gingerbread

We all need some Gingerbread at Christmas!

 Roz Cooper   Winter 2021 Join us on        @thebbqmag

 #Ginerbread #Spice #RozCooper







Dark spiced fire-baked gingerbread

  • 70 g unsalted butter, melted
  • 170g plain flour
  • 70g muscovado sugar
  • 140g black treacle
  • 2 eggs
  • 1 tsp baking powder
  • 3 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 1 tsp ground nutmeg
  • 2 tsp mixed spice
  • 4 tbsp spiced rum (optional)


Indirect – BBQ temp 180°C.




  1. In a large bowl, combine the flour, baking powder, bicarbonate of soda, sugar, ginger, nutmeg and mixed spice.
  2. Add eggs, melted butter, treacle and spiced rum and mix until smooth.
  3. Butter and flour a baking tray; enamel works well.
  4. Prepare the BBQ for indirect heat, approximately 180°C.
  5. Place the tray over indirect heat and bake with the lid on for 20-25 minutes.
  6. Once baked through, take the cake off and let it cool down a bit.
  7. Serve with cream or salted caramel sauce.

TIP To add some extra flavour, place a cinnamon stick on your charcoal, allowing the cake to absorb the aroma.


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