Dark Ginger Loaf

This Dark Ginger loaf recipe I have had for over 20 years. It was given to me by my neighbour when we had our first house. We were both pregnant at the time and craved this a lot!

You can replace the treacle with golden syrup, date syrup or brown rice syrup.

Pictured here with cinnamon butter (recipe here) and topped with chopped crystallised ginger.

Ingredients

• 4 oz butter (115g)
• 4 oz brown sugar (115g)
• 4 oz treacle
• 6 oz flour
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1 egg (lightly beaten)
• 1/2 cup warm milk
• 1 tsp baking soda

Method

1. Preheat oven to 160°C, fan bake. Grease and line a loaf tin.
2. Melt the butter, treacle and brown sugar (don’t boil).
3. Sift dry ingredients together. Combine the melted butter mixture with the dry ingredients and add the beaten egg.
4. Warm the milk separately and add the soda. Add the milk/soda mixture to the rest of the mixture and combine well.
5. Pour into greased loaf tin and bake for 1 hour. Cool in tin before turning onto wire rack.