Sticky gingerbread bars with eggnog glaze

Bring out the gingerbread and make something new!

What’s more holiday themed than gingerbread! Baker Gavin Knox shows us a different way to incorporate gingerbread into a dessert. He shows us how to make some sticky gingerbread glazed with eggnog.





  1. Preheat the oven to 350F and line a 12” x 9” x 1.5” deep tray bake tin with baking parchment. Grease the side with baking spray.
  2. In a saucepan, combine the butter with the sugar, syrup, treacle, fresh and ground gingers, ginger marmalade, cinnamon, cloves and tonka bean. Stir occasionally until smooth, the butter and sugars have melted.
  3. Take off the heat, and add the milk, eggs and dissolved baking soda in water.
  4. Add flour to the liquid ingredients and mix until well combined. Fold in the diced crystallized ginger, if using. The batter will very runny and liquid-like.
  5. Pour it into the prepared tin and bake for 45–50 minutes until risen and firm on top.
  6. Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting into squares, or however you wish to slice it.
  7. Whilst it cools you can make the glaze.


  1. Combine the powdered sugar with 2 Tablespoons of eggnog. Stir until fully smooth. If you prefer a thinner glaze add the remaining eggnog in ½ tablespoon increments.
  2. Glaze the cooled gingerbread to your liking!

Make the gingerbread up to 2 weeks ahead, wrap loosely in baking parchment and store in an airtight tin. Cut into squares as required.

Make the gingerbread, wrap in baking parchment and a layer of foil then freeze for up to 3 months. Thaw at room temperature for 3–4 hours and cut into squares.