Name: Sticky gingerbread loaves with lemon drizzle
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 225 gram butter, cut into cubes; 1 cup golden syrup; 1 cup lightly packed brown sugar; 2 cup flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon ground ginger; 1/2 teaspoon mixed spice; 1/2 teaspoon ground cinnamon; 2 eggs, room temperature and lightly beaten; 1 cup milk; 2-3 tablespoons crystallised ginger, finely chopped (optional); Lemon drizzle; 2 cup icing sugar; juice of 1-2 lemons; candied lemon zest and extra chopped crystallised ginger to decorate

Sticky gingerbread loaves with lemon drizzle

This recipe creates sticky, gently-spiced gingerbread loaves that are delicious served with a tangy lemon icing drizzle and crystallised ginger. Serve with a hot cuppa on a chilly day

Serves 6

Prep

15M

Cook

45M

Total

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This recipe first appeared in Food magazine.

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Ingredients

225 gram butter, cut into cubes

1 cup golden syrup

1 cup lightly packed brown sugar

2 cup flour

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon ground ginger

1/2 teaspoon mixed spice

1/2 teaspoon ground cinnamon

2 eggs, room temperature and lightly beaten

1 cup milk

2-3 tablespoons crystallised ginger, finely chopped (optional)

Lemon drizzle

2 cup icing sugar

juice of 1-2 lemons

candied lemon zest and extra chopped crystallised ginger to decorate

Method

1.Preheat the oven to 180°C. Line two 11cm x 22cm loaf pans with baking paper.

2.In a medium-sized pan, melt the butter, golden syrup and brown sugar until combined. Set the mixture aside to cool a little.

3.Meanwhile, sift the flour, baking soda, baking powder and spices into a large bowl. Using a whisk, stir them together and make a well in the centre. Pour the butter mixture into the well with the lightly beaten eggs and milk. Whisk the mixture together until it is well combined. Lastly, stir in the chopped ginger, if using.

4.Divide the mixture evenly between the two prepared pans. Bake the loaves in the preheated oven for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Leave the loaves to cool in the pans, covered with a clean tea towel.

5.To make the drizzle, sift the icing sugar into a bowl. Mix in enough lemon juice to make a smooth, spreadable icing.

6.Turn out the cooled loaves. Spread the lemon drizzle over the loaves and decorate them, if desired.

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Ingredients

Method

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