Thursday, September 14, 2017

Treacle Gingerbread Loaf Recipe

Dark, sweet, spicy cake. Delicious with a cup of tea.

Very quick and easy to do, it also ideal as I don't have to buy anything special and all the stuff is in the cupboard. I did make this with Izzy, but probably won't in future as it using masses of black treacle and everything including Iz got a bit sticky.

This is ideal for Penny, she is lactose intolerance, is has no butter in it and can use her special milk.

Treacle Gingerbread Loaf.

185g Plain flour
110g Self Rasing Flour
1 tbsp Ginger
3 tsp mixed spice
250g black treacle (or normal treacle/syrup)
185ml milk
80ml olive oil (I use sunflower)
2 eggs

Mixed all dry ingredient in a large bowl. Mix all the wet ingredient in another bowl. Add the wet ingredients to the dry and mix together. The mixture is quite a sloppy mix. Place into a well greesed and papered loaf tin.
Bake at 180 for 40 minutes, after 40 mintues stick a knife in the middle if it comes out sticky bake for another 10 mintues until the knife comes out clean.


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