This is a really delicious, easy loaf which goes perfect with a cup of tea. I often avoid loaves as I find them to be dry, but the ginger syrup in this recipe keeps the loaf rich and moist. Luckily over Christmas we were given a huge container of honey straight from some local hives, so this has been a great way to put it to good use.
1/2 cup golden syrup
1/2 cup good-quality honey
1 cup brown sugar
2 1/2 cups flour
2 1/2 tsp baking powder
2 tsp ground ginger
1 tsp mixed spice
1/2 a nutmeg, grated
1 cup milk
1 egg, beaten
1 cup sugar
2 cups water
1/2 cup ginger syrup
Preheat oven to 180 degrees Celcius. Grease two 22cm x 11cm loaf tins and line with baking paper.
In a saucepan, combine butter, golden syrup, honey and sugar, and heat gently, stirring with a wooden spoon until combined and mixture is hot. Remove from heat.
Sift dry ingredients into a bowl. Make a well in the centre and pour butter mixture into dry ingredients. Stir to combine then add milk and egg. The mixture will be quite runny.
Pour into loaf tins. Bake for 60 minutes. Loaves are ready when the tops spring back when lightly touched and a skewer comes out clean when inserted into the middle of the loaf.
While the loaf is cooking, prepare the Ginger Syrup. Place water and sugar in a saucepan on a low heat and when hot add ginger syrup, stirring until fully combined and right consistency is reached.
Remove loaves from the oven and pour 1/2 cup Ginger Syrup each while still in the tins. Remove from the tins when cool.
I usually have more success with this loaf when I bake the full recipe rather than halving it. Because I only have one loaf tin, I bake the other half as muffins or cupcakes and freeze them once cooked.
This recipe is from Kim Evan's book Treats from Little & Friday.
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