Sticky Ginger Loaf

Another day, another cake...

Regrettably I gave away over half of the carrot cake that I made last week, as soon as I ate my first slice I wished I hadn't - it was so tasty!! But those who got a slice enjoyed it too, so I guess sharing is caring! 

A new bakery in Norwich opened a few months ago - Two Magpies - and their sticky ginger slice is my absolute favourite. Now that they're closed for the time being, I decided I needed to get my fix somehow so baking my own was the only choice! 

This recipe was actually designed for a bread machine so I've adapted slightly to suit baking in the oven! It's not the prettiest of cakes, but rustic is sometimes the best option - and it's what on the inside that counts! 

Such a quick and easy bake, perfect with a cup of tea. 

Ingredients; 

• 225g plain flour 
• 1 tsp ground ginger 
• 1 1/2tsp baking powder 
• 1/2tsp bicarbonate of soda 
• 1/2tsp mixed spice 
• 115g light muscavado sugar 
• 75g unsalted butter 
• 100g golden syrup 
• 50g black treacle 
• 1 egg 
• 150ml milk 
• 75g stem ginger - diced 

Method; 

1. Into a large mixing bowl, weigh out all your ingredients and mix together. 
2. Over a low heat, melt the butter, golden syrup, treacle and sugar together until combined - don't let it come to the boil. 
3. Beat the egg into the milk and make a well in the centre of the dry ingredients. 
4. Pour the syrup mixture into the dry ingredients and mix well, then add in the milk and egg until a smooth batter is formed. 
5. Next, fold in the stem ginger careful to not beat the air out of the batter. 
6. Pour this mixture into a greased and lined loaf tin and bake at 180c for between 35 - 45 minutes - alternatively this would make around 18 cupcakes - bake these for between 10 and 15 minutes. Mine filled the loaf tin and made 3 extra cupcakes - bonus! 
7. Careful not to open the oven too often, but it should be well risen and a skewer will come out clean when poked into the centre. 
8. Leave to cool slightly in the tin before transferring to a wire rack to cool completely. 
9. Make an icing with icing sugar, a little water and the juice of a lemon - the consistency is up to you but the thicker the icing, the thicker the coating on the cake! 
10. Decorate with chopped stem ginger and lemon zest. 
11. Enjoy!