quickbread - Gingerbread

By tinathorn

Ingredients

• 350 g plain flour
• 1 1/2 tsp bicarbonate of soda
• pinch of salt
• 4 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 110 g butter
• 150 g light soft brown sugar
• 3 tbsp golden syrup
• 3 tbsp black treacle (can sub molasses or golden syrup)
• 3 medium eggs
• 7 tbsp milk

Details

Servings 2
Preparation time 30mins
Cooking time 90mins
Adapted from goodtoknow.co.uk

Preparation

Step 1

Preheat the oven to 180C, gas 4. Grease 2 x 450g loaf tins and line the base and two short sides with one long strip of baking paper along it to hang over the ends slightly.
Sift the flour, bicarbonate of soda, salt, ginger and cinnamon into a mixing bowl.
Gently heat the butter, sugar, golden syrup and treacle in a saucepan until the butter has just melted and the sugar has dissolved. Cool slightly then beat in the eggs and milk and pour over the flour mixture in the bowl. Beat with a wooden spoon until smooth and pour into the two tins.
Bake the gingerbread mixture for 50-60 mins until well risen and just firm to the touch. A skewer inserted into the centre should come out clean. Cool in the tin for 30 mins then run a knife along the unlined sides of the tin and lift the gingerbread out using the paper strip.

Leave the gingerbread to cool completely on a wire rack then wrap in foil and store for 1-2 days or up to 1 week before eating.