Easy Old Fashioned English Sticky Gingerbread Loaf

Recipe by French Tart
READY IN: 55mins
SERVES: 6
YIELD: 12 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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