Ginger-loaf-cake

• 350g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 3-4 tsp ground ginger
• 8 globes preserved stem ginger in syrup, drained and chopped
• 125g unsalted butter, softened, plus extra for greasing
• 100g light muscovado sugar
• 225g golden syrup
• 1 organic egg beaten
• 75ml milk

 Grease and line a 900g loaf tin (a traditional high-sided bread loaf tin) with non-stick baking paper. Preheat the oven to 160°C/140°F/gas 3. Sift together the flour, baking powder, bicarbonate of soda and ground ginger. Set aside. Chop 4 globes of the ginger and add to the flour mixture. Finely slice the remainder and set aside.

Tip: This ginger loaf is more of a tea bread than a sweet cake. And it’s oh-so-simple to make. It is at its best eaten within a day or two, but revive it in a warm oven for 5 minutes. Serve it warm or cold, in thick slices with lashings of butter.

•  Melt the butter, sugar and golden syrup in a small pan. Set aside to cool slightly (this should take about 15 minutes).
•  Beat the egg and milk together.
• Stir the cooled syrup into the dry ingredients, followed by the egg and milk and beat well. Spoon into the tin and arrange the remaining ginger overlapping on top.
• Bake for about 1 1/4 hours until just firm to the touch. Cool on a wire rack.