Featured in Feast 10 – October 2016
120g of butter, diced
120g of black treacle
80g of golden syrup
3-4 pieces of stem ginger in syrup, diced
2tbsp of stem ginger syrup
1 orange – zest only
100g of dark brown sugar
30ml/1 measure of orange liqueur (optional)
250ml of milk
200g of self raising flour
2tsp of ground ginger
½ tsp of ground cinnamon
pinch of nutmeg (optional)
1tsp of bicarbonate of soda
Preheat the oven gas 4/180°C/450°F.
In a pan, add the liquid mix and gently heat, melting everything together only – but don’t boil.
Beat the eggs and the milk together and set aside.
Sift the flour along with other dry mix ingredients in a large mixing bowl. Add all three mixes together, gently whisk until only just blended. The mix will be quite runny and more like a batter than a cake mix.
Pour the mixture in to a greased 2lb loaf tin or a 9–10inch deep square tin. Bake for 35-45 minutes (depending on tin size) until a skewer comes out of the middle clean