Let’s face it, October in the U.K doesn’t see an awful lot of warm weather – which is why this Fiery Ginger Loaf recipe created by our guest food writer, Joanna Clifford, brings just the right amount of heat to boost our spirits this Autumn.
This year alone at British Corner Shop, we’ve sold just under 1000 McVities Jamaica Ginger Cakes – proving that this sweet and fragrant combination is a favourite among us Brits. We remember when our mothers would make this beloved ginger treat into a mid-week dessert, warming up in the oven with plenty of ambrosia custard – assembled in minutes, this provided as a cheerful mid-week pick me up.
Whatever way you remember enjoying this British classic, we invite you to try this updated homemade edition – a nostalgic nod to a true British home comfort this October.
Fiery Ginger Loaf
4oz plain flour
40z wholemeal flour
1.5 oz of soft brown sugar
1tsp mixed spice
2tsp ground ginger
1oz of chopped crystallised ginger (plus an extra sprinkle for good measure)
4oz margerine or unsalted butter
8fl oz of golden syrup
150mls of warm milk
1 tsp bicarbonate of soda
- Pre-heat the oven to 180c. Grease and line a 1kg loaf tin.
- Mix together sifted flour, sugar, spices and crystallised ginger in a large bowl.
- Melt butter and syrup together in a pan set over a low heat. Leave to cool slightly.
- Mix the egg, milk and bicarbonate of soda together in a small bowl.
- Add the butter and egg mixtures into the flour, and whisk by hand until well combined.
- Pour the mixture into the loaf tin and bake for 45 minutes, or until a knife inserted into the lake comes out cleanly.
- Enjoy with a cup of tea as late afternoon cools to evening, or eat warm with ice-cream for a decadent dessert.