Gingerbread Loaf
- 225g of plain flour
- 60g of dark brown sugar
- 1 1/2 tsp mixed spice
- 1 tsp bicarbonate of soda
- 2 1/2 tsp ground ginger
- 120g of unsalted butter
- 170g of black treacle
- 85g of golden syrup
- 140ml of milk
- 1 egg
Preheat the oven to 150°C/gas mark 2
To make the gingerbread, sieve the plain flour, dark brown sugar, mixed spice, bicarbonate of soda and ground ginger together in a bowl.
In a heavy-based saucepan, melt the butter, treacle and syrup.
Allow the warm, melted ingredients to cool, then slowly whisk in the beaten egg followed by the milk. Add the sieved dry ingredients to the saucepan, mix well to combine then pour the contents of saucepan into a tin lined with baking parchment.
Bake the gingerbread for approximately one hour, until a skewer inserted into the centre comes out clean. Once baked and cooled, but still a little warm, wrap in cling film and leave to age for two days - this is desirable as it helps to develop the flavours, though is not essential.