Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

Unlike some malt loafs, this doesn't use yeast to rise. This is a type of cake-like bread eaten in slices with tea. I like it with butter, but some people don't.

Directions

  1. Preheat oven to 180 C or 350°F
  2. Line the base of a 1lb loaf tin with greaseproof paper, cut to fit.
  3. Sieve flour and ground ginger into a bowl.
  4. Stir through bicarbonate of soda and sultanas, then bind ingredients with golden syrup and water - enough to make a fairly soft consistency.
  5. Turn the mixture into the tin and level off.
  6. Bake the loaf for about 55 minutes, or until risen and firm to the touch.
  7. Allow to cool in the tin for 10 minutes, then turn on to a wire tray to cool completely.
  8. Serve sliced with tea.