Image – Kim Coverdale


  • 125g butter, chopped
  • 2 x 140g Pack Billington’s Gingerbread
  • 395g Condensed Milk
  • 65g brown sugar


  1. Grease a 4.5cm-deep, 20cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
  2. Melt 75g butter in a saucepan over medium-low heat. Process gingerbread until finely chopped. Add butter. Process until combined. Press mixture over base of prepared pan. Cover. Refrigerate for 30 minutes.
  3. Meanwhile, place remaining butter, condensed milk and sugar in pan over medium-low heat. Cook, stirring, for 10 minutes or until sugar has dissolved. Increase heat to medium. Cook, stirring constantly, for 10 minutes or until mixture turns golden and thickens. Pour over prepared base. Set aside for 10 minutes. Cover. Refrigerate for 2 hours or until set.
  4. Cut into squares. Serve

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