Sticky Gingerbread Loaf
A treat of a loaf tin recipe from one of our lovely customers, Barbara Wilford. Here's why Barbara loves it!
"The recipe is a really old one, tried and tested many times, hence it's in imperial measurements. It is one I was given at school (quite a lot of years ago!)
I use a 1lb loaf tin or sometimes make it in a square tin. Also you can make it a bit lighter by swapping the treacle to golden syrup. It can be decorated or if left to stand for a few days it goes sticky on top! Delicious!"
5oz Self Raising Flour
Pinch of Salt
1.5 tsp Ground Ginger
4oz Soft Brown Sugar
3 tbsp Black Treacle or Golden Syrup
5 tbsp Yorkshire Rapeseed Oil or try our Yorkshire Rapeseed Oil with Ginger
1 Egg
1/8 pint Milk
Preheat the oven to 180C.
Combine all the dry ingredients in a large bowl, and then beat in all the wet ingredients. Pour into a lined loaf or cake tin. Simple!
Bake in the oven for 50-60 minutes. Should be firm to the touch, and if you insert a clean skewer to the bottom of the middle of the cake it should come out clean.
