Olivia's Sticky Ginger Loaf

• 175 g Self-raising flour
• 50 g Caster sugar
• 2 tsp Ground ginger
• 1 tsp Mixed spice
• 1 tsp Bicarbonate of soda
• 0.25 tsp Salt
• 85 g Black treacle
• 85 g Golden syrup
• 85 g Unsalted butter
• 125 ml Milk
• 1 Large egg

1. 1

   Preheat your oven to 160°C (140°C fan/Gas Mark 3). Line a 900g (2lb) loaf tin with baking parchment, ensuring it overhangs slightly to aid removal.

2. 2

   Sieve the self-raising flour, caster sugar, ground ginger, mixed spice, bicarbonate of soda, and salt into a large mixing bowl. Whisk gently until everything is evenly combined and you see no lumps of spice.

3. 3

   In a small saucepan, gently melt the black treacle, golden syrup, and butter over a low heat. Watch out for overheating; you want it just melted, not bubbling, otherwise the treacle can seize.

4. 4

   Once melted, remove the pan from the heat and stir in the milk and the beaten egg. The mixture should be smooth and glossy.

5. 5

   Pour the wet ingredients into the dry ingredients. Use a whisk to combine everything thoroughly, mixing until just smooth and no pockets of flour remain. Do not overmix, or your loaf will be tough.

6. 6

   Pour the batter into your prepared loaf tin and bake for 50-60 minutes. The loaf is ready when a skewer inserted into the centre comes out clean, and the top springs back when lightly pressed.

7. 7

   Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. The aroma of ginger and treacle will fill your kitchen as it cools.

8. 8

   Once completely cool, slice and serve. The loaf will feel wonderfully sticky to the touch, indicating its perfect moist texture.

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