(All over the sticky gingerbread loaf)

There is nothing like the smell of ginger and cinnamon to send me into a Christmassy spin. I like to make this around the 23rd December so I can wrap it up and hide it away so it is perfect to eat on Christmas and Boxing Day, a few days resting actually does it a world of good and it becomes even better than the day it was made!

Preheat an oven to 180degrees (not fan…) 80z plain flour 2 1/2 tsp baking powder Pinch of salt 4 tsps ground ginger 2 tsp ground cinnamon 2oz soft brown sugar 8 tbsp black treacle 2oz unsalted butter 2 eggs, beaten and mixed with milk to make 1/2 pint


For visual ramblings on Instagram @issycroker

1) Sieve the flour, baking powder, salt and spices into a large bowl and mix well. 2) Melt the butter in a pan over a low heat, then stir in the treacle and brown sugar until they are really well combined. 3) Pour the butter/treacle mixture into the flour and stir with a wooden spoon. 4) Whisk the eggs with the milk then add bit by bit to the mixture until you have a smooth, thick batter. 5) Pour the batter into a buttered and floured loaf tin (or lined with parchment paper), and bake in the middle of the oven for 40 minutes.


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