This old-fashioned Scottish gingerbread has been a family favourite since the early 70s, and comes straight from my mum, Catherine’s, kitchen. Now 87, with her tiny stature and formerly red hair that has mellowed into a warm ginger colour, we lovingly call her “The Ginger Ninja” because she has a habit of quietly sneaking up on you before you even know she’s there. Rich with black treacle, warming spices and juicy sultanas, this loaf is everything a proper homemade gingerbread should be – dark, sticky, comforting and full of character, just like Mum herself.
Ingredients
115 g butter
170 g black treacle
55 g golden syrup
140 ml milk
2 eggs beaten
225 g plain flour
55 g brown sugar
1 rounded tsp mixed spice
1 level tsp bicarbonate of soda
2 level tsp ground ginger
115 g sultanas
Method
1. Preheat oven to 160C. Grease a 22cm x 12cm loaf tin and line with baking paper.
2. In a medium pan, warm together butter, treacle and syrup. When warm remove from heat and add milk, stirring well, then set aside to cool.
3. When the treacle mixture is cool, add the beaten eggs and stir into the treacle well.
4. Sieve the flour, bicarbonate of soda and ginger into a bowl. Then mix through the brown sugar until well combined.
5. Add the treacle mixture to the flour and stir well with a metal tablespoon.
6. Add the sultanas and stir into the mixture.
7. Turn the mixture into the prepared loaf tin and slow bake for 75 minutes. When ready your gingerbread loaf should bounce back easily when pressed with your finger. If it leaves a dimple you need to cook it for a few more minute. You can also test by inserting a skewer or knife into the centre of the cake – if it comes out clean it is cooked.
8. Serve warm or cold smothered in butter. Yum!