Jinneliese Sticky Ginger Loaf

Jinneliese Sticky Ginger Loaf

This perfectly spiced ginger loaf, is a similar flavour to a jamacian sponge cake. It is a beautifully moist, soft sponge recipe making it a beautiful afternoon bake for the family. Named the “Jinneliese” as Jinny and our editor Anneliese are both ginger!!!

Jinneliese Sticky Ginger Loaf

This is such a beautiful and decadent ginger loaf, it reminds me of the one my Mum used to buy from the supermarket when I was little, it's sticky, moist and rich. No mixer required, simple to put together and great with custard after a Sunday Lunch. 

Ingredients

100g Golden Syrup 

60g Black Treacle 

85g Dark Brown Sugar 

2 pieces of Stem Ginger chopped finely

1 tbsp of Stem Ginger Syrup

60g Butter 

125g Buttermilk 

1 tsp Milk Powder (or Coffee Mate) 

1 Egg 

110g Plain Flour

15g Corn Flour

1 tsp Bicarbonate of Soda

½ tsp Baking Powder

1 ½ tsp Ground Mixed Spice

5 tsp ground Ginger

¼ tsp Salt

Preheat your oven to 170 degrees Celsius Fan, 338 degrees Fahrenheit, or Gas Mark 3.

Method

In a pan melt together the Syrups, Treacle, Sugar, and Butter until just combined, allow to cool a little while you prepare the remaining ingredients. 

Add the Powdered Milk and Egg to the Buttermilk and mix together until the powdered milk is combined.

Add the Flour, Corn Flour, Bicarbonate of Soda, Baking Powder, Mixed Spice, Ground Ginger and salt to a bowl and combine.

Pop the pan of melted ingredients into the dry, give a little mix add in the chopped ginger and the milk mix and combine completely by hand. 

Pour into a lined loaf tin (8 ½ inch by 4 ½ inch) and bake in the centre of the oven for 40 minutes. 

Cool in the tin for 20 minutes and remove when cool enough to handle.