Sticky Ginger Loaf
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Serves: 1 loaf
 
Ingredients
  • 225g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 115g butter, cut into cubes, plus extra for greasing
  • 115g dark muscovado sugar
  • 115g black treacle
  • 115g golden syrup
  • 250ml whole milk
  • 85g crystallised ginger
  • 1 egg
Instructions
  1. Preheat the oven to 180ºC (160ºC fan assisted). Grease/line the greaseproof paper.
  2. Mix the flour with the bicarb and the spices. Rub the butter into the flour with your hands until it resembles coarse breadcrumbs.
  3. Mix the sugar, milk, treacle and syrup in a saucepan over a low to medium heat. Stir gently until the sugar is completely dissolved then turn up the heat and bring it to just below boiling point.
  4. Add the ginger to the flour mix, pouring in the treacle mixture stirring constantly with a wooden spoon. Once this is combined, beat in the egg and mix until it’s combined. Resembling a thick pancake batter.
  5. Pour into the prepared tin and bake for 50 minutes to an hour. Until a toothpick inserted into the centre comes out clean. Leave to cool in the tin on a rack until it’s completely cool.
  6. I then added a lime drizzle, but you could add a lemon one if you wished.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/sticky-ginger-loaf/