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

110g/4oz butter

2 tbsps golden syrup

340g/12oz  self raising flour

50g/2oz sugar

175g/6oz raisins

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 : A slice of  Raisin and Gingerbread Loaf spread with lashings of butter is becoming popular again. The raisins add moisture so it will keep 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?