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Donal Skehan
Glazed Gingerbread Loaf | DonalSkehan.com
  • winter

Glazed Gingerbread Loaf

December 16

A sweet treat ideal to include on your Christmas morning breakfast spread. Serve with the salted caramel sauce for extra indulgence. This is a great “cut and come again” cake that keeps quite well once wrapped tightly.

  • time 45 mins
  • serves Serves
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.

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Ingredients

Makes 2 large loaves:

6oz butter

5.3oz golden syrup 

5.3oz treacle

3.5oz dark brown sugar packed

4.4oz milk

2 large eggs lightly beaten

1½ teaspoons vanilla extract

3 tbsp stem ginger in syrup, finely sliced

14oz plain flour

2 tsp ginger

2 tsp cinnamon

½ tsp mixed spice

1 heaped tsp baking powder

A generous pinch of sea salt

Edible Gold decorations

 For the salted caramel glaze:

3.5oz butter

5.3oz soft dark brown sugar

3 tbsp golden syrup

5fl oz double cream

1 tsp vanilla extract

Generous pinch of sea salt

Makes 2 large loaves:

175g butter

150g golden syrup 

150g treacle

100g dark brown sugar packed

125g milk

2 large eggs lightly beaten

1½ teaspoons vanilla extract

3 tbsp stem ginger in syrup, finely sliced

400g plain flour

2 tsp ginger

2 tsp cinnamon

½ tsp mixed spice

1 heaped tsp baking powder

A generous pinch of sea salt

Edible Gold decorations

 For the salted caramel glaze:

100g butter

150g soft dark brown sugar

3 tbsp golden syrup

150ml double cream

1 tsp vanilla extract

Generous pinch of sea salt

You'll Need

Loaf tin

Baking sheet

 

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