Monday, August 11, 2008
The warming flavors of ginger and mixed spices enhance this family tea bread. Recipe serves 10-12.
5 ounces (155 g) unsalted butter
1/2 cup golden syrup
1/3 cup treacle
1/3 cup dark brown sugar
5 fl oz (150 ml) milk
2 large eggs, beaten
2 cups all-purpose (plain) flour
1/2 teaspoon bicarbonate of soda
4 teaspoons ground ginger
1 teaspoon ground mixed spice
1 teaspoon ground cinnamon
1/3 cup coarse oatmeal
1/4 cup stem ginger in syrup, drained and chopped
1. Preheat the oven to 300 degrees F (150 degrees C). Grease and line a 2 pound (1 kg) loaf tin.
2. Put the butter, golden syrup, treacle and sugar into a saucepan. Heat gently, stirring constantly, until melted. Remove from the heat and add the milk. Stir in the eggs.
3. Sift the flour, bicarbonate of soda, ginger, mixed spice and cinnamon into a mixing bowl and stir in the oatmeal and chopped stem ginger.
4. Make a well/hollow in the middle of the flour mixture. Pour in the melted mixture. Beat well with the back of a wooden spoon to a smooth consistency. Pour into the tin.
5. Bake for 1 1/2 hours, or until the loaf is risen and firm to the touch. Stand in the tin, on a wire rack, to cool for 20 minutes, then turn out onto the rack to cool completely.
Tip: The loaf may be baked in an 7 inch (18 cm) square cake tin. For a special treat, slice the loaf, spread with light cream cheese and drizzle a little honey over the surface.