Gingerbread loaf - recipe

Ingredients

Recipe , Loaf , Gingerbread

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1

Preheat your oven to 160°C (fan 140°C, gas mark 3) and line a 2lb loaf tin with baking parchment.
2
Melt together the butter, sugar, golden syrup and treacle in a pan on a low heat, set aside to cool slightly.

For this step you'll need:
- 175g Butter (unsalted)
- 175g Unrefined light muscovado sugar
- 175g Golden syrup
- 175g Black treacle
3
In a large bowl sift together the flour and ground ginger and add the crystallised ginger. Pour in the melted butter mixture and stir until evenly mixed.

For this step you'll need:
- 175g Self-raising white flour
- 175g Self-raising wholemeal flour
- 3tsp Ginger (ground)
- 50g Crystallised ginger finely diced
4
Next add the eggs and milk and beat together.

For this step you'll need:
- 1 Egg(s) (free range)
- 300ml Milk (whole)
5

Pour the mixture into the tin making sure it is level, then place in the oven for 50 minutes or until a skewer comes clean out of the centre of the cake. Set aside to cool then turn onto a wire rack to cool completely.

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