Georgia Glynn Smith


Quantity Ingredient
250ml semi-skimmed milk
1 unwaxed orange, finely zested and juiced
150g light brown sugar
a large pinch salt
300g golden syrup
150g dark treacle
4 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground allspice
180g unsalted butter, chilled and cut into pieces
350g self-raising flour
1 teaspoon bicarbonate of soda
3 medium eggs
60ml Plain syrup
Basic cream cheese frosting, lemon variation


  1. Preheat the oven to 170°C and line two 12-hole muffin trays with cases.
  2. Add enough milk to the orange juice to make up 300 ml of liquid. Place the milk mixture in a saucepan with the zest, sugar, salt, golden syrup, treacle and spices and gently bring to the boil, stirring constantly. Remove from the heat and add the butter, stirring with a whisk until melted.
  3. Sift the flour and bicarbonate of soda into a large bowl and add the slightly cooled liquid mix. Mix gently with a whisk. Add the eggs one at a time and mix them through, until the cake batter is just smooth and thoroughly combined. Pour the mixture into a jug and fill the cases until three-quarters full.
  4. Bake for 20–22 minutes, depending on your oven. They are cooked when they are well-risen and spring back to the touch. If in doubt, insert a knife into the centre; it should come out clean.
  5. Once baked, let rest for a few minutes outside of the oven. Brush the tops with syrup while they are still warm. Remove from the trays and leave to cool completely on a wire rack.
  6. To decorate, use the lemon cream cheese frosting and top with a little gingerbread man biscuit.


  • Allspice is not the same as mixed spice.
Peggy Porschen Parlour
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