- 350g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3-4 tsp ground ginger
- 8 globes preserved stem ginger in syrup, drained and chopped
- 125g unsalted butter, softened, plus extra for greasing
- 100g light muscovado sugar
- 225g golden syrup
- 1 organic egg, beaten
- 75ml milk
- Grease and line a 900g loaf tin (a traditional high-sided bread loaf tin) with non-stick baking paper. Preheat the oven to 160°C/fan140°C/gas 3. Sift together the flour, baking powder, bicarbonate of soda and ground ginger. Set aside. Chop 4 globes of the ginger and add to the flour mixture. Finely slice the remainder and set aside.
- Melt the butter, sugar and golden syrup in a small pan. Set aside to cool slightly (this should take about 15 minutes).
- Beat the egg and milk together. Stir the cooled syrup into the dry ingredients, followed by the egg and milk and beat well. Spoon into the tin and arrange the remaining ginger overlapping on top. Bake for about 1¼ hours until just firm to the touch. Cool on a wire rack.
- This ginger loaf is more of a tea bread than a sweet cake. And it’s oh-so-simple to make. It is at its best eaten within a day or two, but revive it in a warm oven for 5 minutes. Serve it warm or cold, in thick slices with lashings of butter.