Heavenly Sticky Gingerbread Loaf
Transport yourself back to simpler times with this dreamy Sticky Gingerbread Loaf, a treasured recipe that encapsulates the warmth and nostalgia of home. The delightful aroma wafting through your kitchen while it bakes will leave you and your loved ones eagerly awaiting its arrival. This old-fashioned treat is perfect for any occasion, whether enjoyed thickly sliced with a pat of butter alongside your afternoon tea or served warm as a comforting pudding drizzled with custard or topped with whipped cream. With just a handful of simple ingredients and a mere 2 ounces of fat, this low-fat yet decadently tasty loaf is sure to become a staple in your baking repertoire. Share it with family and friends, or savor it all to yourself—the choice is yours!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
self-raising flour
8 ounces (Measure out directly.)
baking powder
1 teaspoon (Measure out directly.)
salt
a pinch (Measure out directly.)
ground ginger
3 teaspoons (Measure out directly.)
butter or margarine
2 ounces (Melt in a saucepan.)
soft brown sugar
2 ounces (Mix with melted butter.)
black treacle
8 tablespoons (Mix with melted butter.)
eggs
2, beaten (Beat and combine with milk to make a total of 1/2 pint.)
raisins
4 ounces (optional) (Add to dry ingredients if using.)
Instructions
1
Preheat your oven to 180°C (350°F) or Gas mark 4.
2
Grease and line a 2 lb loaf tin with parchment paper for easy removal.
3
In a mixing bowl, combine the self-raising flour, baking powder, salt, ground ginger, and optional raisins. Stir until well mixed.
4
In a small saucepan, melt the butter or margarine over low heat. Once melted, remove from heat and stir in the soft brown sugar and black treacle until fully combined.
5
Add the melted butter mixture to the bowl of dry ingredients. Mix together with a wooden spoon until just combined.
6
In a separate bowl, beat the eggs and mix with milk until you reach a total of 1/2 pint. Gradually add this liquid mixture to the flour mix, stirring until a smooth, thick batter forms.
7
Pour the batter into the prepared loaf tin, smoothing the top if necessary.
8
Bake in the preheated oven for about 45 minutes, or until a skewer inserted into the center comes out clean.
9
Once baked, allow the gingerbread loaf to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
10
Slice and serve warm with butter, or allow it to cool completely and store in an airtight container to enjoy throughout the week.
11
For an indulgent treat, serve warm with custard or cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Heavenly Sticky Gingerbread Loaf?
It is a nostalgic, low-fat gingerbread loaf that is perfect for tea time or served warm as a pudding.
How much fat is contained in this gingerbread recipe?
This recipe is relatively low-fat, containing only 2 ounces of butter or margarine.
What oven temperature is required for baking?
Preheat your oven to 180°C (350°F) or Gas mark 4.
How long does the gingerbread need to bake?
The loaf should be baked for approximately 45 minutes.
What size loaf tin should I use?
A 2 lb loaf tin is recommended for this recipe.
How should I prepare the loaf tin?
Grease the tin and line it with parchment paper to ensure easy removal after baking.
Which dry ingredients are mixed together first?
Combine 8 ounces of self-raising flour, 1 teaspoon of baking powder, a pinch of salt, and 3 teaspoons of ground ginger.
Are raisins a required ingredient?
No, 4 ounces of raisins are optional and can be added to the dry ingredients if desired.
How do I prepare the butter and sugar?
Melt 2 ounces of butter or margarine in a saucepan over low heat, then stir in 2 ounces of soft brown sugar and 8 tablespoons of black treacle.
What is the process for adding the eggs and milk?
Beat 2 eggs and combine them with enough milk to reach a total volume of 1/2 pint before adding to the flour mix.
How should the batter be mixed?
Add the melted butter mixture to the dry ingredients and stir with a wooden spoon, then gradually add the liquid mixture until smooth.
How do I know when the gingerbread loaf is fully cooked?
The loaf is done when a skewer inserted into the center comes out clean.
How should I cool the loaf after baking?
Allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
How can I serve this gingerbread for a traditional tea?
Serve it thickly sliced with a pat of butter alongside afternoon tea.
Can this loaf be served as a warm dessert?
Yes, it is delicious served warm as a pudding drizzled with custard or topped with whipped cream.
How should I store any leftover gingerbread?
Store the cooled gingerbread in an airtight container to enjoy throughout the week.
What type of flour is needed for this recipe?
The recipe specifically calls for 8 ounces of self-raising flour.
How much ground ginger should be used for the best flavor?
Use 3 teaspoons of ground ginger to achieve the desired spicy flavor profile.
What role does black treacle play in the recipe?
The 8 tablespoons of black treacle provide the deep color and characteristic sticky texture.
Is this recipe suitable for beginners?
Yes, it is described as an easy baking recipe using simple ingredients.
Can I use margarine instead of butter?
Yes, you can use either 2 ounces of butter or 2 ounces of margarine.
What type of sugar is best for this gingerbread?
Soft brown sugar is recommended to complement the treacle and ginger flavors.
Does the recipe include any salt?
Yes, a pinch of salt is included in the dry ingredient mixture.
What should the total volume of liquid be?
The combined volume of the 2 beaten eggs and the added milk should be exactly 1/2 pint.
Should the batter be thick or thin?
The instructions specify that you should stir the mixture until a smooth, thick batter forms.
Do I need to smooth the top of the batter?
Yes, after pouring the batter into the tin, you should smooth the top if necessary before baking.
What is the primary characteristic of this loaf?
It is known for being 'heavenly sticky' and having a nostalgic, home-baked aroma.
Can I eat the gingerbread while it is still warm?
Yes, it can be enjoyed warm with butter or as a pudding.
Is there a specific way to measure the treacle?
The recipe suggests using 8 tablespoons, which are mixed directly into the melted butter.
What tag is used to describe the heritage of this recipe?
The recipe is tagged as a 'traditional recipe' and is described as an old-fashioned treat.