Welcome back to Heronbrook Farm. After spending much of August away from the kitchen we’re back with a bang with our amazing Gingerbread loaf. This classic goes well on its own or spread with a little butter - or it can be warmed up and served with cream or butter as a simple dessert. It’s incredibly easy to make at home, and absolutely delicious - I hope you enjoy it as much as we do!
250g Self raising flour
2 tsp Ground ginger
1 tsp Ground cinnamon
1 tsp Bicarbonate of soda
1 pinch of salt
200g Golden syrup
125g Muscavado sugar
125g Butter (Unsalted)
240g Whole milk
2 Medium eggs
- Preheat the oven to 180℃. Lightly grease a standard loaf tin with butter and line with flour, shaking out the excess into the bin. Place the tin in the fridge until required.
- Place the muscovado sugar, golden syrup and butter in a small saucepan over a medium heat and warm to melt all of the ingredients together.
- Meanwhile, combine the flour, cinnamon, salt and bicarbonate of soda in a large mixing bowl and stir to combine.
- Place the milk in a jug and crack in both eggs, briefly whisk to combine.
- Pour the hot sugar and butter mixture into the bowl with the flour and mix together with a wooden spoon to combine. Then add in the milk/egg mixture and keep stirring until you have a thick but runny batter.
- Use a spatula to scrape down the sides of the bowl and, once everything is combined, tip the batter into the prepared loaf tin.
- Place the tin in the centre of the oven, turn the temperature down to 170℃ and bake for 30mins by which time the loaf will have risen substantially and be dark brown on top.
- Remove from the oven and turn out onto a cooling rack - be careful as the loaf will be very soft at this stage.
- Leave it to cool completely for about an hour and then slice thickly and enjoy. It can be eaten on its own, like a cake, or spread with butter, or it can also be served warm with custard or cream as a simple dessert… enjoy!
Download the recipe as a PDF.