Gingerbread tea loaf

Serves a family on Christmas eve


  • 125g cholesterol spread

  • 125g brown sugar

  • 100g black treacle

  • 150ml skimmed milk

  • 2 free-range eggs, beaten

  • 200g wholemeal self-raising flour

  • 2 tsp ground ginger

  • 3 stem ginger in syrup balls, chopped

  • Handful of chopped walnuts

  • Small handful of chopped dates, dusted in flour (stops them sinking)


  • Heat the oven to 160 fan.

  • In a bowl, beat the cholesterol spread with the sugar and the treacle until rich and fluffy.

  • Add the milk and eggs and keep mixing. 

  • Fold in the flour and spices. 

  • Finish by folding in the chopped nuts, dates and stem ginger. 

  • Pour into a lined loaf tin and bake for 45 - 50 minutes. 

  • Allow to cool on a rack before slicing. I like it spread with (formerly unsalted butter) a little 'butter'. 

Gingerbread Loaf on White Wooden Table V