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Gingerbread loaf

A soft sponge loaf flavoured with ginger and warming spices.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Scottish
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 100g dark brown sugar
  • 110g butter
  • 2 1/2 tbsp treacle
  • 1 tbsp golden syrup*
  • 150ml milk
  • 225g all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp mixed spice
  • 1 tsp cinnamon
  • 2 1/2 tsp ginger powder

Method
 

  1. Preheat the oven to 170C (fan) and line a loaf tin with baking paper.
  2. Cream butter and sugar together until it is light and fluffy. If not using a mixer and the butter is cold, then grating the butter will make it much easier.
  3. Whisk in the egg.
  4. Add treacle and syrup, stir to combine.
  5. In another bowl, sift the flour together with baking powder, the spices and a pinch of salt.
  6. Add half the syrup mixture to the flour and stir before adding half the milk. Repeat this with the remaining syrup and milk until the flour is fully incorporated.
  7. Pour the mixture into the loaf tin and bake for 50 minutes. Remove from the oven and carefully lift the loaf out of the tin on the baking paper. Leave to cool to allow the sponge to firm up before slicing.

Notes

  • If you do not have golden syrup then maple syrup can be used instead.
  • If you want to add icing then wait for the loaf to fully cool before topping.
  • Margarine can be used instead of butter as a substitute.