When I was at school I claimed to be allergic to gingerbread men…Just gingerbread men, not gluten or ginger or eggs or dairy but the baked good itself. Daft.
Later in life, I attempted to make gingerbread men for a fundraiser for children’s charities in Mongolia. I got relegated to dipping the truffles in chocolate after so many failed attempts I was threatening our budget. I forgot the sugar, I forgot the men (as in I left them on the front line and they all died in the fiery furnace that was ‘Nam, I mean, the oven…dun dun duuuhhhh!!), I added too much baking soda and they turned into gingerbread ‘Michelin’ men. I failed.
So when the OH suggested I make him some gingerbread I was a little nervous. Thank goodness, he actually meant a ginger loaf, like the McVities Jamaican Ginger Cake or the old fashioned English sticky ginger loaf. Phew!! Cake I can do. I will not get dumped for spending our whole week’s food budget on failed men…
Not a gingerbread man…
I loaf making loaves…sorry. Here is a recent experiment that turned out to be an awesome loaf, and I regularly make banana bread as it is delicious, and wholesome, for breakfast (elevenses, afternoon tea, supper, midnight snacks…). This one would even make a good Christmas gift in a hamper as the longer you leave it the stickier it gets and it’ll last for ages if its sealed in a tin after opening. That or you could fill the house with the smell of spicey ginger goodness before everyone turns up on Christmas Eve for sherry and mince-pies, it would make a rather nice addition to the mince-pies I think.
Sticky Ginger Loaf Cake
225 g self raising flour, 1 tsp baking powder, 4 tsp ground ginger, 55g butter, 55g soft brown sugar, 115 ml black treacle, 115 ml golden syrup, 2 eggs beaten and mixed with milk to make 1/2 pint, pinch salt
Sticky, gooey sweetness
Preheat oven to 180 C and grease then line a 2lb loaf tin. Mix all the dry ingredients together in a bowl. In a smaller bowl, over a saucepan of boiling water, melt the butter with the sugar, treacle and golden syrup. Fold the melted mixture into the dry ingredients, stirring well to combine and then fold in the egg and milk mix. Pour into the tin and bake for about 45 minutes or until a skewer comes out clean when poked in the middle. Eat warm with spread with butter or drowned in custard.