Ingredients:
- 200g plain flour
- 4 tsp ground ginger
- 1 tsp ground cinnamon
- 100g stem ginger, chopped well
- 3/4 tsp baking powder * 125ml full fat milk
- 85g black treacle
- 85g golden syrup
- 85g dark muscavado sugar
- 85g salted butter
- pinch salt
- 1 egg, lightly beaten
- 3 tbsp syrup from stem ginger jar
Method:
- Preheat the oven to 160C.
- Mix the flour and spices into a bowl. Add the chopped stem ginger and toss in the dry ingredients (this shops the pieces sinking to the bottom when you bake).
- Mix the baking powder with the milk in a separate bowl.
- Heat the treacle, golden syrup, sugar, salt and butter over a low heat, stirring regularly, until melted.
- Add this to the flour and mix until smooth. Mix in the egg and then the milk and mix until you have a smooth batter. (Can all be done in a mixer)
- Pour into a greased and lined rectangular loaf tin (around 800g fits) and bake for 1 hr – covering with foil if it starts to go brown on top
- Remove from the oven and brush with the ginger syrup to glaze.
- Leave in the tin for 24hrs for the flavours to develop (optional).
- Decorate with a drizzle of icing and any sprinkles you want!
- Eat, with tea in front of the fire
