Ginger Loaf
Preheat oven to 170c. Grease and line loaf tin. Mine's a Wiltshire silicon one, it's not huge but if you have a large tin it'll just mean it won't be as high.
50g butter
1 household tablespoon golden syrup
1 large egg
3/4 cup brown sugar
1 cup plain flour
1 teaspoon baking powder
3 teaspoons ginger
1 teaspoon baking soda
3/4 cup milk
Melt butter and golden syrup together in a medium saucepan. Remove from heat before it bubbles. In another bowl, whisk egg and sugar until thick. Add to the slightly cooled butter mixture. Stir in flour, baking powder and ginger. Combine milk and baking soda in another bowl or jug and then gradually stir this into the batter. It will be quite runny. Pour into prepared loaf tin and bake in the middle of the oven for 45 minutes or until a skewer comes out cleanly from the middle of the loaf. Allow to cool for at least 15 minutes in the tin and then on a wire rack.
Perfect with lots of butter and a cuppa.
