Glazed Gingerbread Loaf

Method

1. Preheat the oven to 180˚C. Grease & line a 2lb loaf tin with parchment paper.
2. Place the butter, golden syrup, treacle & brown sugar in a medium size pot and cook over a medium heat until the sugar is dissolved.
3. Remove the pot from the heat and, using a wooden spoon, stir through the milk, eggs, vanilla extract & ginger.
4. Gently fold through the flour, spices, baking powder and salt until you have a smooth batter.
5. 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.
6. 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.
7. 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.
8. 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.

• Winter
• Desserts & Baking
• Christmas
• ginger bread
• ginger bread loaf

Ingredients

• US
• METRIC

You'll Need