Great British Bake Off special: Sticky gingerbread loaf 

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Great British Bake Off special: Sticky gingerbread loaf

By Michael Chakraverty

Published: | Updated:

MICHAEL CHAKRAVERTY, contestant 2019 

SERVES 12

250g plain flour

4 tsp ground ginger

140ml whole milk

1 tsp bicarbonate of soda

100g sunflower spread

100g dark muscovado sugar

100g golden syrup

100g black treacle

1 egg

FOR THE ICING

150g icing sugar, sifted

4-5 tsp lemon juice

YOU WILL NEED

900g loaf tin, greased, lined (base and sides) with baking paper

  • Heat the oven to 160C/140C fan/gas 2½.
  • Sift the flour and ginger together into a large mixing bowl and set aside. Measure 1 tablespoon of the milk into a small bowl and stir in the bicarbonate of soda.
  • Pour the remaining milk, along with the spread, sugar, syrup and treacle into a medium pan and place over a medium heat for about 2 minutes, until the spread has melted.
  • Leave the spread mixture to cool for 5 minutes, then pour it into the bowl over the flour and ginger. Add the egg and the bicarbonate of soda mixture then beat with a wooden spoon to a smooth, thick batter.
  • Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted at the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  • Mix the icing sugar with enough lemon juice to make a thick pouring consistency. Once the cake is cool, drizzle over the icing to finish.