I love blogger challenges and when I saw that Chobani yoghurt had a challenge to…
The other day I was reading Madhouse Family Reviews blog and Cheryl found a use for a tin of black treacle that she had lurking in the back of the cupboard. She made some rather nice looking treacle toffee with it. Whilst reading her recipe it reminded me that I also had a tin of black treacle lurking at the back of my cupboard and I decided it was time to get rid of it. I have memories of eating treacle toffee in the past but I wasn’t a great fan, I think it is one of those things you either like or hate. I needed to come up with another use for it or be stuck with the tin forever.
I originally bought the tin of black treacle to make gingerbread tealight table decorations. The black treacle worked really well in gingerbread so I thought I would continue the theme and make a Gingerbread loaf. We used to eat ginger loaf with custard as kids and always used to really love it. I wondered if I could make something similar.
The result was lovely, a really rich ginger cake that was lovely and tasty on its own with a cup of tea. It would also be really nice with custard as I remember it from the past. The treacle seems to bring out the ginger more making it really warm and spicy, perfect eaten when the wind is blowing round the house as it was at the weekend.
You could also smear a slice with butter and enjoy it that way. It is up to you how you serve it, once made it will not stay around for long. It makes a lovely addition to the tea table or a pudding served after dinner.
Gingerbread Loaf Recipe
- 185 g 6 oz plain flour
- 110 g 4 oz self raising flour
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 3 tsp mixed spice
- 140 g 5 oz light soft brown sugar
- 260 g 9oz black treacle
- 185 ml milk
- 80 ml olive or vegetable oil
- 2 large eggs
- Preheat the oven to 180C 350F Gas Mark 4
- Grease and line a loaf tin with baking parchment.
- Sift the flour into a large bowl, add the bicarbonate of soda, ginger and mixed spice.
- Add the sugar and mix well.
- Add the treacle, milk, oil and eggs and mix until the mixture is smooth.
- Pour into the loaf tin and bake for 45 minutes in the centre of the oven.
- Test that a knife or skewer comes out clean when pushed into the loaf to ensure it is cooked.
- Leave to cool in the tin for about ten minutes then turn out onto a wire rack.