Christmas Maple Spiced Ginger Loaf

15.12.13

Hi there! Recipe number three in my wee Christmas line-up, although it's good any time of year - is this Maple Spiced Ginger Loaf. Perfect now for my frosty northern hemisphere friends to enjoy grilled and dolloped with eggnog custard cream for a decadent Christmas breakfast or drizzled with ginger syrup and served with a scoop of vanilla bean ice cream for dessert -  but equally good down under where it is the ideal loaf to throw into the picnic hamper to enjoy with a whisker of butter and a cup of thermos tea on a summer boating trip or picnic jaunt. Either way it hits the spot - and is super quick and easy to make as you will see. Icing sugar-dusted deer like it too. (After all of this festive indulgence I think I'd better get busy thinking up a load of healthy new year's resolution recipes for January!) 

If you are new to the blog, (welcome!) please feel free to have a poke around the index page for whatever recipe takes your fancy - and I'd love to hear from you either in the comments on the blog or over at my Facebook page. Hope you visit again :)




180g butter
3/4 cup muscavado or brown sugar
3/4 cup golden or maple syrup
2/3 cup whole milk
2 eggs
1 tsp vanilla extract
2 1/3 cups plain flour
2 heaped tbsp ground ginger
1 tsp mixed spice
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 cup roughly chopped crystallised ginger


Preheat oven to 160˚C (325˚F) and line a 23x10cm (9 x 4 inch) loaf tin with baking paper. Melt butter, brown sugar, golden syrup and milk in a pot over a medium heat until the sugar dissolves, but do not allow to boil. Cool, then beat in eggs with vanilla. Sift dry ingredients into a large bowl and mix in with crystallised ginger. Add butter, sugar and egg mixture and stir to combine. Pour into prepared loaf tin and bake for 60-65 minutes or until cooked through when tested with a skewer. Dust with icing sugar if you fancy, then serve as described in the suggestions above! If you do the muscavardo/golden syrup combo your loaf will be darker and richer than the maple syrup/brown sugar mix.

(Just did the naughtiest thing - made it again, reserving a couple of tablespoons of mix - then for testing purposes popped it in a ramekin and microwaved it for 20 seconds and poured a teaspoon of cream on top...and t's only 9:30am on a Friday morning. It was verrrry good)






2 comments :

  1. Just coming over from Mel's blog reading your nice interview! I totally agree on the healthy recipes to come, I am by now already under a slight 'sugar shock' and can't wait to get back to light food. But meanwhile, I'll try this delicious looking Ginger loaf :-)

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    1. Hi Gudy, thanks for popping in! Hope you enjoy the loaf, I'm on a promise to make another one today as my boys 'hoovered' the last one! :)

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