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.
Step 2:
Melt together the butter, sugar, golden syrup and treacle in a pan on a low heat, set aside to cool slightly.
Step 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.
Step 4:
Next add the eggs and milk and beat together.
Step 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.
Ingredients
MetricImperial
175gUnsalted butter
175gBillington's Unrefined Light Muscovado Sugar
75gGolden syrup
75gBlack treacle
175gSelf-raising white flour
175gSelf-raising wholemeal flour
3 tspGround ginger
50gCrystallised ginger (finely diced)
1Large free range egg(s)
300mlWhole milk
Utensils
2lb loaf tin
Baking parchment
Saucepan
Recipe Reviews
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
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
