A delightful ginger loaf with a touch of spice, perfect for any occasion.
Preheat your oven to 180°C.
Preheating ensures even cooking from the start.
Line a loaf tin with baking paper to prevent sticking.
Cut the paper to fit snugly for easier removal of the loaf.
In a saucepan, gently melt the butter and golden syrup together over low heat.
Stir continuously to prevent the mixture from burning.
In a mixing bowl, whisk together the egg and brown sugar until well combined.
Use a hand whisk for better control and aeration.
Pour the melted butter and syrup mixture into the egg and sugar mixture, stirring to combine.
Ensure the butter mixture is slightly cooled to avoid cooking the egg.
Sift in the flour, baking powder, ginger powder, and mixed spice, and fold gently into the wet ingredients.
Folding gently prevents overmixing, which can make the loaf dense.
Dissolve the baking soda in the milk, then gradually stir this into the batter until smooth.
Adding the milk gradually helps achieve a consistent batter.
Pour the batter into the prepared loaf tin and smooth the top.
Tap the tin lightly on the counter to remove air bubbles.
Bake in the preheated oven for about 35 minutes, or until a skewer inserted into the center comes out clean.
Avoid opening the oven door frequently to maintain a steady temperature.
Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the tin helps the loaf set and makes it easier to remove.
Continua nella nostra app per un'esperienza migliore
