This is a recipe we used to have as kids, and my mum still bakes it at home. If you’re not a huge ginger fan, substitute cinnamon for the ground ginger, and decorate with walnuts.
Ginger loaf
| ¼ tsp | Salt |
| 120 g | Brown sugar |
| 170 g | Golden syrup (Main) |
| 150 ml | Milk |
| ¼ tsp | Baking soda |
| 225 g | Flour |
| 1 tsp | Ground ginger (Main) |
| 1 tsp | Baking powder |
| ½ cup | Sultanas |
Ginger icing
| 2 Tbsp | Butter |
| 1 tsp | Golden syrup |
| 2 Tbsp | Icing sugar |
| 1 tsp | Ground ginger (Main) |
| 4 pieces | Crystallised ginger, sliced (Main) |
Directions
- Heat oven to 150C, line a loaf tin with a sheet of baking paper and lightly grease.
- Warm salt, sugar, golden syrup and milk in a small saucepan until dissolved, then stir through the baking soda.
- Gently fold through remaining ingredients. Pour into loaf tin and bake for 45-50 minutes. Insert a skewer or small knife to test whether it is cooked — it should come out clean.
- Allow to cool a little then carefully remove from the tin and place on a cake rack.
- In a small saucepan gently melt the butter and golden syrup, add the icing sugar and ground ginger. Stir to form a smooth icing.
- Spread over the top of the loaf and decorate with crystallised ginger.