Sticky Gingerbread Loaf

Method

This is a perfect cake to have available when you are expecting guests as it gets better after a couple of days if kept in an airtight container.

I make mine in a special ‘Nordic Ware’ bundt tin but it works just as well in a 1kg loaf tin or a 20cm round loose bottomed cake tin.

Line loaf tin with parchment. Pre-heat oven to 160°c.

Melt butter, sugar and treacle. Whisk in milk followed by eggs.

Sift in dry ingredients and fold in. Pour into prepared tin and bake for 45-50 minutes. Do not open door as the loaf will sink.

When cool pour over icing and garnish with ginger and pomegranate.

Ingredients

175g unsalted butter

175g dark muscovado sugar

175g black treacle

200ml milk

2 eggs

250g plain flour

1½ teaspoons bicarb

½ teaspoon mixed spice

2 teaspoons ground ginger

30g chopped stem ginger (in syrup)

25g pomegranate seeds

Lemon icing

Serves: 10-12 slices

Dietaries: VEG

Method

This is a perfect cake to have available when you are expecting guests as it gets better after a couple of days if kept in an airtight container.

I make mine in a special ‘Nordic Ware’ bundt tin but it works just as well in a 1kg loaf tin or a 20cm round loose bottomed cake tin.

Line loaf tin with parchment. Pre-heat oven to 160°c.

Melt butter, sugar and treacle. Whisk in milk followed by eggs.

Sift in dry ingredients and fold in. Pour into prepared tin and bake for 45-50 minutes. Do not open door as the loaf will sink.

When cool pour over icing and garnish with ginger and pomegranate.

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