This is an incredibly easy cake to make and is wonderfully moist and smells and tastes delicious. It can be enjoyed as a teatime treat or served with whipped cream, custard or ice cream as a lovely pud!

Once you’ve finished with your tins of treacle, I like to re-use them as to store pens, pencils and any thing else you have sitting around your desk.

Gingerbread Loaf Cake

Ingredients
225g (8oz) Self Raising Flour
225g (8oz) Black Treacle (or half black and half golden syrup if you prefer)
225g (8oz) Butter
225g (8oz) Demerara Sugar
1/4 Pint Milk
2 Eggs, Beaten
1 tsp Ground Ginger
1 tsp Mixed Spice

Method
Warm the milk, sugar, butter and treacle in a pan over a moderate heat until the butter has melted. Cool slightly then sift in the dry ingredients, add the eggs and mix thoroughly.

Pour into a lined and greased loaf tin and bake in a pre-heated oven, 180C/350F/Gas Mark 4 for 40-60 minutes until firm to the touch. Leave in the tin for 15 minutes, then turn onto a wire rack to cool. Enjoy straight away or store in an airtight tin for several days to mature in flavour before eating.