Serves 4
Preparation 15 mins
Cooking 45 mins
Skill Level: EASY
Ingredients
Makes 2 large loaves:
175g butter
150g golden syrup
150g treacle
100g dark brown sugar packed
125g milk
2 large eggs lightly beaten
1½ teaspoons vanilla extract
3 tbsp stem ginger in syrup, finely sliced
400g plain flour
2 tsp ginger
2 tsp cinnamon
½ tsp mixed spice
1 heaped tsp baking powder
A generous pinch of sea salt
Edible Gold decorations
Method
- Preheat the oven to 180˚C. Grease & line a 2lb loaf tin with parchment paper.
- Place the butter, golden syrup, treacle & brown sugar in a medium size pot and cook over a medium heat until the sugar is dissolved.
- Remove the pot from the heat and, using a wooden spoon, stir through the milk, eggs, vanilla extract & ginger.
- Gently fold through the flour, spices, baking powder and salt until you have a smooth batter.
- Pour the batter into the prepared loaf tin and place on a baking sheet. Transfer sheet to the oven and bake for 45 mins or until a skewer inserted to the centre comes out clean.
- While the loaves are baking, prepare the caramel topping. Place the butter, sugar and golden syrup in a saucepan and bring to a gentle boil until the sugar is dissolved.
- Add the cream, vanilla extract and salt and whisk together. Bring to a steady simmer for 3 minutes until the sauce is sticky and thick. You could also do this part in advance.
- Once the loaf has cooked, leave to cool for at least 15 minutes, transfer to a wire rack over a rimmed baking sheet and glaze generously with the caramel sauce. Using a small offset spatula spread to the edges and allow to flow down the side. Decorate with edible gold decorations and serve in slices.