Ginger originated in China and India, where it was used mainly for medicinal purposes. The first known recipe for gingerbread comes from Greece in 2400 BC. Ginger was among the spices brought back by the crusaders and by the late Middle Ages, a version of gingerbread was enjoyed by the wealthy all over Europe and the British Isles.
These early recipes were made with dried breadcrumbs, ginger, honey and rosewater. The ingredients were combined and formed into a paste, which was then pressed into wooden molds to create fantastic shapes. They sometimes reflected the news, and were shaped like kings, queens, and other important people of the time.
These hard cookies were popular at fairs in England and Europe. When given as a love token they were called “fairings” and had designs with fancy white frosting. Sometimes they were gilded with gold leaf or Dutch gold (an alloy of copper and zinc which mimics the tone of real gold leaf.
As travel and trade expanded, flour and molasses became more affordable and took the place of breadcrumbs and honey. This resulted in a softer, more cake-like product. People still made their gingerbread into shapes with decorations. It is said that Queen Elizabeth I started the idea of Gingerbread Men when she had gingerbread made in the shape of men and had them decorated like specific dignitaries that visited her court.
Today there are many gingerbread recipes across Scotland. Some are famous to specific regions like Fochabers, or Edinburgh. Some are from companies like Walkers and some are from a great grandmother handed down the generations. They contain all kinds of ingredients from oatmeal to various fruits.
The following recipe has lots of spices, chocolate, and beer. It was a hit at the 2026 SCOT Bake Sale during the Outlander event at Saltire Gallery in Hillsborough, NC.
Chocolate Stout Gingerbread with a Chocolate Swirl
Ingredients
2/3 cup canola oil (or other neutral oil)
2 cups light brown sugar
1/2 cup molasses
3 large eggs
1/2 teaspoon salt
2 1/4 cups all purpose flour
2 tablespoons cocoa powder
4 1/2 teaspoons ground ginger
1 tablespoon cinnamon
1 1/2 teaspoons dry mustard
1 1/2 teaspoons nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 1/2 ounces unsweetened chocolate
2 1/4 teaspoons baking powder
1 teaspoon canola oil (to melt with the 1/2 teaspoon baking soda chocolate)
3/4 cup dark beer
6 ounces bittersweet chocolate
1/2 cup buttermilk
6 tablespoons half and half
Directions
- Grease and flour a large bundt or tube pan-10 to 12 cup capacity. Preheat the oven to 350⁰.
- In a large mixing bowl, whisk together the oil, brown sugar, sorghum, eggs and salt. Sift about half of the dry ingredients over the egg mixture. Fold the batter a few times. Add the buttermilk and fold until smooth. Sift the remaining dry ingredients over the batter. Fold a few times, add the beer, and fold until completely mixed. Remove 2 cups of batter for the swirl and pour the remaining batter into the prepared pan.
- In a microwave-safe bowl, melt the chocolate with the 1 teaspoon of oil on the lowest setting. Stir until smooth and then stir into the reserved cake batter. Pour this chocolate batter over the top of the batter in the pan and using a spoon, gently stir it in to create a marbled effect in the batter.
- Bake until a pick inserted comes out clean, about 1 hour to 1 hour 10 minutes. Cool in the pan for 15-20 minutes and then turn it out onto a rack to cool completely.
- To glaze, melt the bittersweet chocolate with the half-and-half in the microwave on the lowest setting. Stir until smooth and glossy. Place the cooled cake on a serving platter. Using a spoon, drizzle the glaze all over the top of the cake. Allow the glaze to set in the fridge for 15-20 minutes but serve it at room temperature for the best flavor.