Gingerbread
Servings: 9
Equipment
- Small Saucepan
Ingredients
- 110 g Butter or Margarine
- 100 g Golden Syrup
- 100 g Treacle
- 150 ml Milk
- 225 g Self-raising Flour
- ½ tsp Baking Powder
- 55 g Light Soft Brown Sugar
- 4 tsp Ground Ginger
- 1 tsp Gound Mixed Spice
- 2 Free-range Eggs
- ½ tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
Instructions
- Pre-heat your oven to 160°c (140°c for fan assisted ovens or Gas Mark 2), line a 2lb loaf tin with some greaseproof paper and set aside.
- In a saucepan, warm the butter/margarine, golden syrup and treacle over a low heat until melted and just combined. Remove from the heat and stir in the milk. Set aside to cool.
- In a large bowl, sift in the flour, baking powder, sugar, ginger and spices. Add the melted mixture to the dry ingredients and mix until combined.
- Add the eggs to the batter and mix until combined.
- Transfer the batter to your pre-lined loaf tin and bake in your pre-heated oven for 1 hour - 1 hour 30 mins. You'll know the cake is ready when a skewer inserted comes out clean.
- Loosely cover the top of the loaf with a sheet of tin foil and allow to cool in the oven.
Notes
- Gingerbread Loaf is best when left to mature for a few days before serving.
- For full explanations on each ingredient and possible substitutions, see the Ingredients section above.
- Gingerbread Loaf cake should be stored in an airtight container, and will keep for about 1 week once sliced.
- You can freeze Gingerbread Loaf, either as a complete loaf, or in slices. Tightly wrap your Gingerbread cake in cling film, then again in tin foil. To defrost, remove from the freezer and allow to warm to room temperature before eating. Do not re-freeze once defrosted, and do not leave in your freezer for more than 3 months to avoid freezer-burn.