We would walk in the door after school and we would always know when Mum had been making this gingerbread loaf, the smell would fill the house, the scent of ginger and golden syrup together is one of those things that once experienced.. you never forget. The warm smell of this loaf sends me back to my childhood every time I make it.
This is not a fancy dinner party loaf, this is a loaf that’s quick to make and will keep well in a container for a few days. It freezes well and is easily doubled. Wonderful warm and cut in thick slices, it’s just as good cold spread with lovely yellow butter.
Perfect tucked into a lunch box or as a companion to your hot cup of tea or coffee. This recipe was one of the ones that I left home with at the tender age of 18.
Warm Gingerbread Loaf
- 50 gms/2oz softened butter
- 3 Tblspns golden syrup
- 1/2 cup of sugar
- 1/2 cup of boiling water
- 1 to 1 1/2 tspn ginger
- 1 egg
- 1 cup of flour
- 1/4 tspn baking soda
- 1/2 tspn of baking powder
Place butter, syrup, sugar, and boiling water in a bowl and stir gently until the butter is melted.
Add the egg and whisk briskly
Add the sifted dry ingredients and pour into a greased and floured loaf pan. The mixture will be quite thin.
Bake at 180C/350F for roughly 30 minutes until a skewer inserted into the loaf comes out clean.
Slice thickly if still warm, this is a very tender loaf with a lovely spice to it. If you wish to try some variations you could try:
- finely chop an apple and mix in last
- a handful of raisins
- a tspn of finely grated orange zest into the mixture.
When cool a slathering of butter on the top makes for a very tasty