Ginger ginger loaf

Tam West

This is a recipe we used to have as kids, and my mum still bakes it at home. If you’re not a huge ginger fan, substitute cinnamon for the ground ginger, and decorate with walnuts.

Ginger loaf

¼ tsp	Salt
120 g	Brown sugar
170 g	Golden syrup (Main)
150 ml	Milk
¼ tsp	Baking soda
225 g	Flour
1 tsp	Ground ginger (Main)
1 tsp	Baking powder
½ cup	Sultanas

Ginger icing

2 Tbsp	Butter
1 tsp	Golden syrup
2 Tbsp	Icing sugar
1 tsp	Ground ginger (Main)
4 pieces	Crystallised ginger, sliced (Main)

Directions

1. Heat oven to 150C, line a loaf tin with a sheet of baking paper and lightly grease.
2. Warm salt, sugar, golden syrup and milk in a small saucepan until dissolved, then stir through the baking soda.
3. Gently fold through remaining ingredients. Pour into loaf tin and bake for 45-50 minutes. Insert a skewer or small knife to test whether it is cooked — it should come out clean.
4. Allow to cool a little then carefully remove from the tin and place on a cake rack.
5. In a small saucepan gently melt the butter and golden syrup, add the icing sugar and ground ginger. Stir to form a smooth icing.
6. Spread over the top of the loaf and decorate with crystallised ginger.

More school holiday recipes from Geoff

• Fresh Vietnamese spring rolls
• Nutty honey banana bars
• Lime spritzer
• Mini cheerio pies

More delicious baked goods:

• Old fashioned apple pie
• Custard tarts
• Afternoon tea treats