185g butter, softened
½ cup caster sugar
1 large egg
¾ cup golden syrup
¾ cup milk
1/8 tsp baking soda
1½ cups flour, sifted
1 very generous tsp ground ginger
Ingredients provided by:
Preheat oven to 180°C and line a loaf pan with baking paper.
Into the mixing bowl of your cake mixer place the softened butter. Blend slowly for 1–2 minutes – you do not cream the butter in this recipe.
Add sugar, egg and golden syrup – make sure it is all in the centre of the bowl.
Combine milk and baking soda, add to the mix and blend gently for 3–4 minutes. The mixture will look terrible – big lumps and curdled – but fear not, this is perfect.
Add sifted flour and ginger. Do not skimp on the ginger – next time you might like to add 2 teaspoons, but first time go with 1 very generous teaspoon. Blend until combined and the lumps are smaller but still evident, nothing more than another 3–4 minutes – the mix is very wet and full of small lumps.
Pour into prepared pan and bake for 55-60 minutes or until a skewer comes out cleanly – check after 50 minutes, cooking time will vary based on size of pan.
- Please do not be tempted to add more baking soda, it is that incredibly small amount – adding more will result in the mixture almost ‘exploding’ while baking!
- If you like ginger, you can always add more to the recipe and/or include some thinly sliced crystallised ginger to the top of the mix before baking.
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