Teahouse Recipes

Mrs Mac's Gingerbread

This gingerbread is based on a Finnish recipe (called mjuk pepperkaka) and is excellent served warm with whipped cream, or cold, sliced and spread with butter. Cut into small squares is can also work well as a spicy tray-bake. The moist ingredients in the cake ensure that it can be stored for longer than other cakes.

This recipe makes 16 2inch cakes from an 8inch (20cm) square cake tin.



  • 30z / 90 g unsalted butter
  • 2 tsp ground ginger
  • 4 tbsp/60 ml milk
  • 1 tsp ground cinnamon
  • 4 floz/125 ml sour cream
  • 1/2 tsp ground cloves
  • 1 med egg
  • 1/2 tsp ground cardamon
  • 7 oz/200 g brown suger (unrefined)
  • 1 oz /30 g chopped nuts
  • 6 oz/175 g plain flour
  • 1 tsp baking soda


  • Grease the tin and line the base with baking paper – Heat the oven to 350⁰F/175⁰C/Gas Mark 4
  • Heat the butter with the milk until melted and let it cool until tepid
  • Stir in the sour cream and with a whisk stir in the egg and brown sugar until smooth
  • Sift together the flour, baking soda, ginger, cinnamon, cloves and cardamom – stir in the nuts
  • Make a well in the centre of the flour mixture – pour in the liquid and stir together until smooth
  • Spoon the mixture into the prepared tin and smooth the top
  • Bake in the oven for 20-25 mins until the top is golden brown and a cake test with a skewer comes out clean
  • Transfer to a rack to cool
  • Serve warm or cold according to taste