
Gingerbread tea loaf
Serves a family on Christmas eve
Ingredients:
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125g cholesterol spread
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125g brown sugar
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100g black treacle
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150ml skimmed milk
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2 free-range eggs, beaten
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200g wholemeal self-raising flour
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2 tsp ground ginger
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3 stem ginger in syrup balls, chopped
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Handful of chopped walnuts
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Small handful of chopped dates, dusted in flour (stops them sinking)
Method:
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Heat the oven to 160 fan.
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In a bowl, beat the cholesterol spread with the sugar and the treacle until rich and fluffy.
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Add the milk and eggs and keep mixing.
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Fold in the flour and spices.
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Finish by folding in the chopped nuts, dates and stem ginger.
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Pour into a lined loaf tin and bake for 45 - 50 minutes.
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Allow to cool on a rack before slicing. I like it spread with (formerly unsalted butter) a little 'butter'.

