Gingerbread loaves

Tam West

Warming spices make gingerbread ideal for this time of year. Ensure your ground ginger is nice and fresh.

Ingredients

115 g	Butter
250 g	Golden syrup
100 g	Caster sugar
1 Tbsp	Orange marmalade, good-quality
2 small	Eggs
150 ml	Full cream milk
115 g	Self raising flour
2 tsp	Ground ginger (Main)
1 tsp	Ground mixed spice (Main)
½ tsp	Bicarbonate soda
115 g	Wholemeal flour

Directions

1. Heat the oven to 170C. Grease and line the base of two 20cm x 10cm x 5cm-deep loaf tins.
2. Place the butter, golden syrup, sugar and marmalade in a saucepan and place over low heat. Heat gently until the sugar has dissolved. Remove from the heat and set aside to cool.
3. Combine the eggs and milk and lightly whisk. Sift together the self-raising flour, ginger, mixed spice and bicarbonate of soda. Mix in the wholemeal flour.
4. Pour the cooled butter mixture and egg mixture into the dry ingredients and mix to a smooth batter, being careful not to over-mix.
5. Divide mixture between the two loaf tins and place in the oven. Bake for 50-60 minutes until springy to the touch.
6. Remove from the oven and leave to cool for at least 10 minutes before removing from tins to a wire rack to cool completely. Store in an airtight container.

More of Kathy's loaves

• Carrot and apple loaf
• Savoury cheese and bacon mini loaves