Prep 10 mins
Cook 45 mins
Just the smell of this gingerbread loaf whilst it's baking is redolent of when I was a little girl and staying at my grandparent's old cottage..........and, it is so easy to make. Plus, there are not many ingredients to it and yet, it is the recipe I always turn to when I feel like real old-fashioned sticky gingerbread! My grandmother used to serve it in thick slices with butter; it nearly always appeared on the tea table at least once a week! This is also wonderful served up as a Pudding type cake, warm with custard or cream, delicious! Oh yes, this gingerbread only contains 2 ounces of fat in it, making it low fat as well as very tasty!
- 226.79 g self raising flour
- 4.92 ml baking powder
- 0.25 ml salt
- 14.78 ml ground ginger
- 56.69 g butter or 56.69 g margarine
- 56.69 g soft brown sugar
- 118.32 ml black treacle
- 2 eggs, beaten and mixed with milk to make 1/2 pint
- 113.39 g raisins (optional)
- Pre-heat oven to 180C/350F/Gas mark 4.
- Grease and line a 2 lb loaf tin.
- Mix the flour with the salt, baking powder, ground ginger & raisins if using.
- Melt the butter or margarine and add the sugar, black treacle - mixing them together very well.
- Add the butter mixture to the flour mixture - and mix with a wooden spoon.
- Gradually beat in the egg and milk mixture to make a smooth, thick batter.
- Pour into the greased and lined 2 lb loaf tin and bake for about 45 minutes, or until a skewer when inserted comes out clean.
- The gingerbread loaf should be well risen and slightly sticky to the touch, although it gets stickier the longer it is kept.
- Slice and eat warm with butter, or leave to go cold and store in an airtight container.
- Also wonderful served warm with custard or cream.
- Keeps very well for a week or more.
Please put amounts so I can make this, not ounces. Thanks!
I've made the cake a few times now its easy to make and delicious, it always goes down a treat with my family Thank you for sharing this recipe
This turned out quite nice but it wasn't very sticky - I'm not sure I put enough black treacle in it. It's quite difficult to measure out 8 table spoons of treacle without over doing it. It tasted of ginger enough though and was very light.