Difference between revisions of "Marmalade Loaf"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Maltese ([^cC])(.*)\]\]" to "Category:Maltese cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Desserts Recipes" to "Category:Dessert Recipes") |
||
| Line 31: | Line 31: | ||
[[Category:Golden syrup Recipes]] | [[Category:Golden syrup Recipes]] | ||
[[Category:Maltese cuisine]] | [[Category:Maltese cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Marmalade Recipes]] | [[Category:Marmalade Recipes]] | ||
[[Category:Orange juice Recipes]] | [[Category:Orange juice Recipes]] | ||
Revision as of 18:16, 10 May 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
Directions
- 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.
