Everyone needs a good Ginger Loaf recipe in their repertoire don't you think? A loaf that is dense and moreishly sticky. A loaf that goes down well with a hot cuppa in the morning, in the afternoon, and at night. In short a delicious Ginger Loaf that goes down a treat no matter the time of day!
I don't mind saying that this IS the perfect Ginger Loaf. Truly. It's so easy to throw together. You just whisk the dry ingredients together, and then the wet, and then you mix the two together and pour it into a pan and bake. Easy peasy.
It smells absolutely heavenly when it is baking. You will find yourself salivating in anticipation! It smells that good! But do be patient. You want to let this one sit a while before you dig into it. You want it completely cold and it's even better if you can wait overnight . . . seriously. AS torturous as that may well be!
Patience is a virtue you know, and a virtue that is always well rewarded. I can't convince you of that however . . . you'll just have to take my word for it. I haven't lied to you yet!
The only way this can get any better is if you slice it and butter it. Mmmm . . . I know, I am such a glutton. Sticky and sweet, densely moreish . . . and spread with butter. If there is only one tasty thing in heaven . . . let it be this. Please.
*Sticky Ginger Loaf*
makes one large loaf
This has to be one of the tastiest gingerbread loaves I have ever made! Just be sure to use a large enough pan!
butter for greasing
185g plain flour (1 3/4 cup)
110g self raising flour (1 cup, plus 2 TBS)
1 tsp bicarbonate of soda
1 TBS ground ginger
3 tsp ground mixed spice (see my recipe in the
side bar on the right hand side of the page)
140g soft light brown sugar (scant 3/4 cup)
260g black treacle (3/4 cup) (In North America, use molasses)
185ml milk (12 1/2 TBS)
80ml olive oil (5 1/2 TBS)
2 large free range eggs
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 450g loaf tin with butter and line with baking parchment, ensuring that the paper extends 3 cm above the tin.
Sift the flours, soda, ginger and mixed spice into a large bowl. Stir in the sugar until well combines. Whisk together the treacle, milk, olive oil and eggs. Add the flour mixture and stir until combined.
Spoon into the prepared loaf tin and bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean. Allow to stand in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Store tightly wrapped and it will stay lovely and moist for days and days.