Traditional Gingerbread Loaf

This is quite the very best gingerbread loaf I have ever made.

How to describe it?

Dense, moist, strong, spicy, soft, rich, balanced, dark, treacly…. DELICIOUS!

This one really speaks for itself… it’s a classic and keeps SO well. In fact the longer you leave it the better it tastes I find. It’s actually more of a pudding type of cake – so I’d suggest serving it with your favourite type of cream.


Gingerbread Loaf

175g black treacle

175g golden syrup

175g dark brown muscovado sugar

175g unsalted butter

350g plain flour

¾ tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp mixed spice

150ml milk

1 egg, beaten

4 pieces stem ginger, finely chopped

  1. Preheat the oven to 170 degrees and line loaf tin
  2. Place the treacle, syrup, sugar and butter in a pan. Heat gently, stirring occasionally, until the sugar has dissolved and the butter melted. Remove from the heat
  3. In a bowl, sift together the flour, bicarbonate of soda, ginger and spice. Make a well in the centre
  4. Blend the milk into the syrup mixture once it has fully cooled
  5. Gradually pour this into the flour along with the egg and chopped ginger, beating continuously
  6. Pour the mixture into the prepared tin and bake for 1-1 ¼ hours, until a skewer comes out clean
  7. Remove from the oven and leave in the tin for around an hour before removing
  8. Wrap in a sheet of greaseproof paper and then foil, and store in an airtight container for at least 2 days before eating – this only gets better with time!


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