Difference between revisions of "Marmalade Loaf"
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* 1 oz / 25 g [[crystallised ginger]], sliced, to decorate | * 1 oz / 25 g [[crystallised ginger]], sliced, to decorate | ||
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# Preheat oven to mark 4 / 350°F / 180°C. | # Preheat oven to mark 4 / 350°F / 180°C. | ||
# Grease and line tin. | # Grease and line tin. | ||
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[[Category:Dessert loaf Recipes]] | [[Category:Dessert loaf Recipes]] | ||
[[Category:Golden syrup Recipes]] | [[Category:Golden syrup Recipes]] | ||
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[[Category:Marmalade Recipes]] | [[Category:Marmalade Recipes]] | ||
[[Category:Orange juice Recipes]] | [[Category:Orange juice Recipes]] | ||
Latest revision as of 14:29, 15 July 2012
Description
Just like granny used to make. A very sticky everyday treat that's delicious served with butter or ginger marmalade.
Ingredients
- 6 oz / 175 g butter or margarine
- 2 oz / 50 g soft brown sugar
- 4 tbsp / 60 ml golden syrup
- 2 eggs, beaten
- 5 oz / 150 g ginger marmalade, or Seville marmalade
- 10 oz / 275 g wholemeal self-raising flour
- 1 tsp / 5 ml baking powder
- 1 oz / 25 g crystallised ginger, chopped
- 3 – 4 tbsp / 45 – 60 ml orange juice
- 2 tbsp / 30 ml marmalade to decorate
- 1 oz / 25 g crystallised ginger, sliced, to decorate
Procedures
- Preheat oven to mark 4 / 350°F / 180°C.
- Grease and line tin.
- cream butter sugar and syrup together until very pale.
- Gradually stir in eggs and marmalade alternately with sifted flour and baking powder and ginger.
- Add sufficient orange juice to give a soft dropping consistency and spoon mixture into tin evenly.
- Bake about 1 hour, or until golden and firm to touch.
- Cool thoroughly on a wire rack.
