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Microwave gingerbread


  • Combine the vinegar and milk in a bowl and set aside. (It will curdle.)
  • Sift the flour, baking powder, bicarb, salt and ground spices three times into a large bowl. Set aside.
  • Then beat 115 gm butter with the caster sugar in another bowl until light and fluffy. Add the egg and mix in.
  • Add the flour to the creamed mixture in about 4 lots, alternating with the milk and beating between each addition.
  • Then add the warm molasses and beat until well combined (being careful not to over mix).
  • Grease a 20 cm square microwave-proof dish with extra melted butter (or spray with cooking oil spray) and line with baking paper, leaving a bit over hanging on the sides).
    Then pour in the gingerbread batter and cook in the microwave on high for 7-8 mins until a skewer comes out clean. Set aside to cool to room temperature.
  • To serve, cut the gingerbread into squares and serve with icing sugar sprinkled on top and a dollop of cream on the side.
  • from "Microwave Kitchen Handbook"


  • 1 tbsp white vinegar
  • 175 ml milk
  • 200 gm plain flour
  • 2 tspn baking powder
  • ¼ tspn bicarb of soda
  • ½ tspn salt
  • 2 tbsp ground ginger
  • 1 tspn ground cinnamon
  • ¼ tspn ground cloves
  • 115 gm unsalted butter, softened
  • 90 gm caster sugar
  • 1 large egg
  • 225 gm molasses, warm
  • icing sugar
  • thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm