Hand Grown, Hand Picked, Hand Packed

Lindsay Joiner's Gingerbread Loaf

Lindsay Joiner's Gingerbread Loaf feature image
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  • 120g Butter
  • 170g Dark Treacle
  • 50g Golden Syrup
  • 200g Brown Sugar
  • 1 cup Milk
  • 2 Eggs
  • 250g Plain Flour
  • 1 Heaped Tsp Mixed Spice
  • 1 Level Tsp Bicarb of Soda
  • 2 Level Tsp Ground Ginger
  • 120g Sultanas
  • Crystallized Ginger chopped.  Add to taste.


Grease and line a 20cm square cake tin. Using a large saucepan warm together butter, treacle, syrup and sugar. Add milk and allow to cool.  

Beat eggs and blend with cooled mixture. Stir dry ingredients together in a bowl and add cooled mixture and sultanas, folding in gently. Turn into greased and lined tin. Bake in a slow oven from 1¼ to 1½ hours. (It may take a little longer depending on your oven) Turn out and cool on a wire tray.

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