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Sticky Ginger Bread Loaf

1st March, 2012

At least I think that’s what it’s called!  I say ‘I think’ because my Grandmother’s writing is so gosh darn difficult to read.  You see, this here is another recipe from my Granny’s old hand written recipe file and it needed some deciphering I can tell you!  It is scribbled on the back of an old Christmas card and it took me five minutes to figure out that the first line said ‘plain flour’.  I do wish I had my Grandmother with me sometimes, I miss her most when I’m squinting at her scrawled handwriting trying to figure it out how my baking expedition should be going!


  • 12 oz plain flour
  • 1/2 tsp salt
  • 1 1/2 tsp mixed spice
  • 4 1/2 tsp ground ginger
  • 2 1/2 oz demerera sugar
  • 2 oz sultanas
  • 6 oz margarine
  • 3 tblsp golden syrup
  • 3 tblsp black treacle
  • 1 1/2 tsp bicarbonate of soda
  • 7 fluid oz warm milk
  • 1 beaten egg
  1. Pre-heat your oven to 180 degrees.
  2. Sift together in to a big bowl your flour, salt and spices.
  3. Add in your sugar and sultanas and stir lightly.
  4. In a non stick pan, gently melt together your margarine, golden syrup and black treacle until smooth.
  5. Add this to your dry ingredients and mix together until fully combined.
  6. Warm your milk in a small pan and dissolve in the bicarbonate of soda.
  7. Once done, take off the heat and add your beaten egg then immediately add the whole lot to your main mix and beat again until smooth.  Your mixture will be thick and runny.
  8. Grease two loaf tins and line with greaseproof paper.
  9. Divide your mixture evenly between the two and put in the middle of your oven, baking for 40-45 minutes.  Err on the side of 40 minutes if you’d like it a little bit more stodgy!
  10. Remove and serve.  Completely perfect with a cup of tea!

Thank you Grandma. xx

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