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.
I originally gae this four stars because it did taste very good warm out of the overn with whipped cream, but as the days went on, I found that I practically had to force myself to eat it and then I just threw out the rest, so I am changing my reiew. I think the self-rising flour plus the additional baking powder made it to salty tasting or gave it kind of an off-taste. Everyone else seems to love it, so it's probably my kitchen skills to blame.
Delicious. Just finished cooking this up as a midnight treat for myself and it came out great! I sprinkled some powdered sugar on top for a nice finish. Plan to make it again in the future.
I think I used a pan that was too large. Wasn't sure what a 1 lb. loaf tin was. My loaf was quite flat, but it sure had a good flavor. I will try it again in a smaller pan.