Wednesday, 11 January 2012

Maple and Ginger Loaf

I was pottering around the kitchen today, thinking of ways to use up some store cupboard ingredients and came up with this. I admit I wasn't overly confident, but it turned out really really nice. Beautiful actually! The flavours are delicate and the sponge is light, with a biscuity crumb around the edge. As this was kind of slapped together I'm sure you guys could refine it, maybe by playing with the spicing or syrup, adding some orange zest or even some fresh ginger to give it a zing. As it stands though I'm chuffed to bits with this one and definitely recommend you give it a try!

Prep time: 10 Mins
Baking time: 60 Mins
100g Unsalted Butter (Softened)
100g Dark Brown Sugar
175g Maple Syrup
2 Large Eggs
3Tsp Ground Ginger
1Tsp Baking Powder
150ml Milk
200g Plain Flour

To start, preheat the oven to 180C/350F/Gas 4 and grease/line the base of a 22cm loaf tin. Give the tin a thorough greasing, especially the corners as otherwise there's a risk it'll stick when you try and turn it out. In a large mixing bowl cream together the butter and sugar. You want to make sure you get all the lumps out of the butter and sugar at this stage, so give it a good creaming! Pour in the maple syrup and continue mixing, then beat in the eggs one at a time followed by the ginger and baking powder. Tip in half the flour, give it a mix, then pour in the milk followed by the remaining flour and mix it all together until you are left with a smooth batter. Pour into the tin and bake in the centre of the oven for an hour, until a metal skewer can be cleanly removed from the middle of the loaf. It's probably worth checking after 50 minutes and if it's colouring too much cover with some foil. Leave it to cool for 15 minutes in the tin, then turn out onto a wire rack until completely cool. Finished!

No comments:

Post a Comment