Ginger & Date Loaf

Ingredients

75g butter
½ cup Cinderella Date Syrup
1 cup flour
½ cup soft brown sugar
½ tsp baking powder
½ tsp baking soda
2 tsp ground ginger
½ tsp mixed spice
½ tsp cinnamon
½ cup milk
1 egg

Method

1. Preheat the oven to 160°C. (fan bake)
2. Grease and line the base of a loaf tin (approx. 12cmx23cm) with baking paper.
3. In a small saucepan melt the butter and Cinderella Date Syrup over a low heat. Remove from heat and allow to cool.
4. Sift flour, brown sugar, baking powder, baking soda, and spices into a mixing bowl.
5. Whisk the milk and egg together. Add to the dry ingredients, with the melted butter and syrup and stir to mix. Pour into prepared loaf tin.
6. Bake for 45-50 minutes or until a skewer comes out clean when inserted into the middle of the loaf. Leave to cool in the tin for 20 minutes before turning onto a wire rack. Store in an airtight container when cold. Serve sliced with butter

This loaf can be frozen – wrap in cling film and freeze for up to 1 month.

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