Easy Old Fashioned English Sticky Gingerbread Loaf
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!
Steps
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.
Ingredients
self raising flour, baking powder, salt, ground ginger, butter, soft brown sugar, black treacle, eggs, raisins