Brown rice syrup is made from brown rice and its ‘sweetness’ is 64% that of white cane sugar. This ensures the loaf is not too sweet and really lets the ginger shine through.
It’s perfect served with a mug of tea and plenty of butter.
Moist Ginger Loaf
Cooking Time: 20min prep, 1hr cooking
Number of Serves: makes 2 loaves
Instructions:
Ingredients:
2 cups of self-raising flour (FLOURSR25)
½ cup of brown sugar (SUGB1)
1 teaspoon of baking soda (BAKES1)
2 tablespoons of ground ginger (GINGP1)
1 teaspoon of ground cinnamon (CING500)
½ teaspoon of ground nutmeg or mixed spice (NUTMEG/SPICEM1)
1 ½ cups of golden brown rice syrup (SYRBR454)
225 g of butter (BUTS)
2 eggs
1 cup of blue milk
Step by Step:
Preheat oven to 160C and grease and line two loaf tins with baking paper.
Sieve together all dry ingredients in a large bowl.
Melt butter and rice syrup together over a low heat and whisk the milk and eggs together in a separate bowl.
Fold these through the dry ingredients taking care not to over mix. Note the mixture will be reasonably wet.
Divide the mixture evenly between the two loaf tins and bake for 1 hour at 160C or until a skewer comes out clean.
Even though it may be tempting – do not open the oven while cooking; the loaf will sink!
Leave to cool in the tin for 10 minutes, then place on a wire rack to cool.
Serve while warm, or store in an air tight container for 4 to 5 days.
Ingredients you can buy here:
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| FLOURSR25 | Flour self raising champion | $0.00 | |||
| sugb1 | Sugar brown | $0.00 | |||
| bakes1 | Baking soda | $0.00 | |||
| GINGP1 | RESTRICTED PRODUCT | $0.00 | |||
| CING500 | Cassia cinnamon ground powder | $0.00 | |||
| NUTMEG | Nutmeg ground essente stand up pouch | $0.00 | |||
| spicem1 | Mixed spice powder | $0.00 | |||
| SYRBR454 | Golden brown rice syrup (bear shape bottle) | $0.00 | |||
| BUTS | Butter salted rolling meadow / alpine **Chilled** | $0.00 |
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