This gingerbread loaf is sooo delicious; but beware! It's not exactly low in calories so if you're dieting you'll have to treat it with caution. The really good thing about it is that it gets better with keeping, so you can easily make it last.
Believe me. It tastes better than it looks!
I wish I had a pound for every time I've tried to make gingerbread in the past and failed miserably. It's either been too dry, or too soggy. I decided to invent my own recipe and it tasted gorgeous!
Ingredients:
- 6ozs soft butter
- 6ozs soft dark brown sugar
- 2 good tablespoons of black treacle
- 8 ozs plain flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 eggs, beaten
- 200mls milk
- 1 teaspoon baking powder
Method:
- Preheat your oven to 150 degrees Celsius (300 degrees F/gas mark 2)
- Grease a large loaf tin with a little butter then line it with tin foil
- Melt the butter, sugar and treacle gently in a saucepan then leave to cool to room temperature
- Stir in the sifted flour, ginger and cinnamon then slowly add the beaten eggs
- Warm the milk to blood heat and pour it on to the baking powder and stir until dissolved
- Add to the mixture and stir in well
- Pour the mixture into your prepared loaf tin
- Bake for about an hour, covering the top after 45 minutes with greaseproof paper to avoid drying out
- The loaf is cooked when a skewer inserted into the centre comes out clean
- When it is completely cooled cut into slices and spread with butter….mmmmmm!
- Store in an airtight container…..it will keep for at least a week and taste better and better.
