This English gingerbread loaf recipe is very traditional, it is moist, rich and treacly, a great afternoon tea treat. Top tip, for an extra tasty twist, mix up some icing sugar with some fresh lime juice for a real zing which compliments the ginger perfectly.
Preheat your oven to 160°C (fan 140°C, gas mark 3) and line a 2lb loaf tin with baking parchment.
Melt together the butter, sugar, golden syrup and treacle in a pan on a low heat, set aside to cool slightly.
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.
Next add the eggs and milk and beat together.
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.
The easiest way to follow a recipe
17 May 2020
I found this recipe produced a very dry sponge which surprised me due to the amount of liquid in it.
As I prefer a moister sponge I felt this a was a let down.
Taste was nice and it’s easy to make
03 November 2018
This has become a firm favourite in my home. I omit the crystallised ginger (175g sugar is plenty!) and replace with another teaspoon of ground ginger . Delicious and very easy to make
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