- Preheat oven to 180C. Grease and line a 900g loaf tin.
- Melt the butter, sugar, and treacle together until smooth and the sugar has dissolved. Remove from the heat and whisk in the milk. Set aside to cool slightly and then beat in the eggs.
- Sift the flour, bicarbonate of soda, spices and Maldon salt into a large bowl and mix together, then make a well in the middle. Pour in the wet mixture and fold through to make a smooth batter, making sure there are no lumps. Give the bowl a tap on the work surface to get rid of any air bubbles.
- Pour into prepared loaf tin and bake for 50 – 60 mins until a skewer comes out clean. Leave to cool in the tin before removing. Once cooled you can slice the gingerbread loaf and use it for the gingerbread and butter pudding.
Serving: 8 people
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
175g unsalted butter
175g light muscovado sugar
175g black treacle
200ml whole milk
2 large Leghorn White eggs
250g plain flour
1 ½ tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
Pinch of Maldon Salt
Preparation
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