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.
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
1 egg, beaten
4 pieces stem ginger, finely chopped
- Preheat the oven to 170 degrees and line loaf tin
- 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
- In a bowl, sift together the flour, bicarbonate of soda, ginger and spice. Make a well in the centre
- Blend the milk into the syrup mixture once it has fully cooled
- Gradually pour this into the flour along with the egg and chopped ginger, beating continuously
- Pour the mixture into the prepared tin and bake for 1-1 ¼ hours, until a skewer comes out clean
- Remove from the oven and leave in the tin for around an hour before removing
- 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!