Makes two light and moist ginger breads. We suggest you ice one, and have the other plain, or perhaps lightly spread with butter.
- 250g Craggs & Co White Spelt Flour
- 2 tsp ground ginger
- ½ tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 pinch of salt
- 200g of golden syrup, or 100g of golden syrup and 100g of black treacle
- 2 tbsp of ginger syrup
- 125g of dark muscovado sugar
- 125g of butter
- 2 large eggs
- 240ml of milk
- 2 x 23cm loaf tin
- Preheat the oven to 180° / Gas mark 4, and line the loaf tin.
- Sieve the flour with the ginger, cinnamon, bicarbonate of soda, baking powder and salt into a bowl
- Put the golden and ginger syrup, sugar and butter into a small saucepan, and warm over a low heat. Let the mixture bubble gently for a minute.
- Break the eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it with the milk.
- Remove the butter and sugar mixture from the heat and pour it into the flour, stirring smoothly and firmly, then mix in the milk and eggs. The mixture should be sloppy, with no trace of flour.
- Pour into the lined loaf tin and bake for 35-40 minutes.
- Either 2tblsp of ginger syrup
- or 2 tblsp cold water, with 1/2tsp ground ginger
- Add approx., 6 tbsp of icing sugar and mix until the icing is thick
- Put onto cake when cold, and decorate with sliced ginger from the syrup