Monday, 19 February 2018
Tea’s up with Raisin Gingerbread Loaf
Thanks to Joanne for this tasty Raisin Gingerbread Loaf recipe. Amazingly, she wrote it out for me from memory when I did a talk for her group in Chesterfield. Just like many old family recipes, you can measure the ingredients in a cup but I’ve given some suggested quantities in metric and imperial measures.
Raisin Gingerbread Loaf
2 tbsps golden syrup
340g/12oz self raising flour
1 tsp mixed spice
2 tsps ground ginger
1 cup of cold tea
2 medium eggs (beaten)
Preheat the oven to 180C/Mark 4/350F. Melt the butter, sugar and golden syrup in a pan. Mix the dry ingredients flour, raisins and spices together. Pour in the melted mixture and then add the beaten eggs, coffee and tea. Place in a 1kg/2lbs loaf tin and bake for approximately 1¼ to 1½ hours.
Meryl says : Teabreads which you can spread with lashings of butter are becoming very popular again. The raisins add moisture to make it a cake which keeps for up to a week in an airtight container. Add cystallised ginger pieces to the top before baking for an extra spicy topping. What do you think?