Easy Old Fashioned English Sticky Gingerbread Loaf

Name: Easy Old Fashioned English Sticky Gingerbread Loaf
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 slices, 6 serving(s)
Ingredients: 8 ounces self raising flour; 1 teaspoon baking powder; 1 pinch salt; 3 teaspoons ground ginger; 2 ounces butter or 2 ounces margarine; 2 ounces soft brown sugar; 8 tablespoons black treacle; 2 eggs, beaten and mixed with milk to make 1/2 pint; 4 ounces raisins (optional)

Submitted by French Tart

"Just the smell of this gingerbread loaf whilst it's baking is redolent of when I was a little girl and staying at my grandparent's old cottage..........and, it is so easy to make. Plus, there are not many ingredients to it and yet, it is the recipe I always turn to when I feel like real old-fashioned sticky gingerbread! My grandmother used to serve it in thick slices with butter; it nearly always appeared on the tea table at least once a week! This is also wonderful served up as a Pudding type cake, warm with custard or cream, delicious! Oh yes, this gingerbread only contains 2 ounces of fat in it, making it low fat as well as very tasty!"

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photo by Owen B.

Ready In:: 55mins
Ingredients:: 9
Yields:: 12 slices
Serves:: 6

ingredients

8 ounces self raising flour
1 teaspoon baking powder
1 pinch salt
3 teaspoons ground ginger
2 ounces butter or 2 ounces margarine
2 ounces soft brown sugar
8 tablespoons black treacle
2 eggs, beaten and mixed with milk to make 1/2 pint
4 ounces raisins (optional)

directions

Pre-heat oven to 180C/350F/Gas mark 4.
Grease and line a 2 lb loaf tin.
Mix the flour with the salt, baking powder, ground ginger & raisins if using.
Melt the butter or margarine and add the sugar, black treacle - mixing them together very well.
Add the butter mixture to the flour mixture - and mix with a wooden spoon.
Gradually beat in the egg and milk mixture to make a smooth, thick batter.
Pour into the greased and lined 2 lb loaf tin and bake for about 45 minutes, or until a skewer when inserted comes out clean.
The gingerbread loaf should be well risen and slightly sticky to the touch, although it gets stickier the longer it is kept.
Slice and eat warm with butter, or leave to go cold and store in an airtight container.
Also wonderful served warm with custard or cream.
Keeps very well for a week or more.

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Reviews

Please put amounts so I can make this, not ounces. Thanks!

Tina V.
I've made the cake a few times now its easy to make and delicious, it always goes down a treat with my family Thank you for sharing this recipe

annamarie_2k5
This turned out quite nice but it wasn't very sticky - I'm not sure I put enough black treacle in it. It's quite difficult to measure out 8 table spoons of treacle without over doing it. It tasted of ginger enough though and was very light.

Anne C.
I originally gae this four stars because it did taste very good warm out of the overn with whipped cream, but as the days went on, I found that I practically had to force myself to eat it and then I just threw out the rest, so I am changing my reiew. I think the self-rising flour plus the additional baking powder made it to salty tasting or gave it kind of an off-taste. Everyone else seems to love it, so it's probably my kitchen skills to blame.

msjenjenp
Delicious. Just finished cooking this up as a midnight treat for myself and it came out great! I sprinkled some powdered sugar on top for a nice finish. Plan to make it again in the future.

Brutus

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RECIPE SUBMITTED BY

French Tart

277

The sunflowers in the field behind my house in SW France: <img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /> I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!) This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden: <img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /> Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old: <img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo: <img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /> My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! 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I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! 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