Make Mary Berry’s treacle spice traybake and Christmas mulled wine

Within the hour (50 minutes to be exact), you can make Mary Berry’s treacle spice traybake.

And the mulled wine can be made while the traybake is in the oven.


Makes: 15 to 20 slices


  • 225g (8 oz) butter, softened
  • 175g (6 oz) caster sugar
  • 225g (8 oz) black treacle
  • 300g (11 oz) self-raising flour
  • Two teaspoons baking powder
  • One teaspoon ground mixed spice
  • One teaspoon ground allspice
  • Four eggs
  • Four tablespoons milk
  • Three bulbs stem ginger from a jar, finely chopped

Ingredients for the icing:

  • 75g (3 oz) icing sugar, sifted
  • About two tablespoons stem ginger
  • Syrup from the jar
  • Two bulbs stem ginger, finely chopped

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  1. Preheat the oven to 180C/Fan 160C/Gas four. Line a small roasting tin about 30 × 23cm (12 × 9in) with foil and grease well.
  2. Measure all the ingredients for the cake into a large bowl and beat well for about two minutes until well blended. Pour into the prepared tin.
  3. Bake in the preheated oven for about 40 minutes. Remove from the oven and allow to cool a little. Lift cake in foil case out of the tin to cool completely.
  4. To make the icing, mix together the icing sugar and syrup. Pour over the cake while still warm, and sprinkle with the chopped stem ginger. If preferred, dust with sifted icing sugar.

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The treacle spice traybake can be made up to two days ahead, and iced on the day you want to serve the delicious treat.

This means you can prepare the traybake ahead and then make the mulled wine on another day.

Mulled wine

Mary Berry said a Christmassy mulled wine is “always a winner”.

How to make
Serves 12


  • Four lemons
  • Two large oranges
  • Two bottle of red wine
  • 16 cloves
  • Two cinnamon stick
  • 150g (approx 5oz) caster sugar


  1. Peel the zest very thinly from three lemons and one orange, and squeeze the juice. Thinly slice the remaining orange and lemon. Quarter the slices, put on a plate, cover and reserve for garnish.
  2. Pour the wine, 1.2 litres (two pints) water, citrus peel and juices into a large pan, add the cloves and cinnamon sticks. Bring to simmering point, cover and keep at simmering for about an hour. Stir in sugar to taste.
  3. Strain and serve hot with the reserved orange and lemon slices floating on the top.

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