Time for some merry making in the kitchen this festive season…
Deliciously tempting festive treats that could make the ideal Christmas gift – leaving your loved ones jolly and wanting more!
This recipe will teach you how to prepare sticky ginger loaf.
Ingredients
- 125g unsalted butter diced plus extra for greasing
- 115g treacle
- 115g golden syrup
- 150ml whole milk
- 50g light brown sugar
- 225g plain flour
- 1 tsp ground ginger
- ½ tsp bicarbonate of soda
- 2 medium eggs
READ: Christmas sticky toffee pudding - recipe
Instructions:
1.
Preheat the oven to 170C.
2.
Butter a non-stick loaf tin measuring about 22cm long, 1.2 litre capacity, or similar.
3.
Gently heat the butter, treacle, syrup, milk and sugar together in a small saucepan until just melted, but without heating more than necessary, stirring frequently.
4.
Sift together the flour, ginger and bicarbonate of soda into a large bowl.
5.
Add the treacle mixture to the flour and whisk until smooth, then whisk in the eggs.
6.
Pour the mixture into the tin and give it a couple of taps to bring up any air bubbles.
7.
Bake for 50-60 minutes until risen and a skewer comes out clean.
8.
Run a knife around the edge of the cake and leave to stand for 10 minutes.
9.
Turn out the warm cake onto a sheet of cling film, wrap it up and leave overnight by which time it will acquire the essential dense stickiness.
READ: Delicious pistachio & lemon madeira loaf cake - recipe
(Makes 1 loaf)
Cook’s tip:
This cake needs maturing, but only overnight, so you won’t have too long to wait before you can slice into it. It keeps well. Serve it on its own, or spread with unsalted butter or clotted cream and raspberry jam.