Recipe: Ginger and honey loaf

LAURA FAIRE
Last updated 05:00 15/12/2013
ginger and honey loaf

SPICED: Ginger and honey loaf with ice cream.

Related Links

Festive mini gingerbread loaves Holy mole, pass the sauce Charity starts at home

Relevant offers

Recipes

Grilled pineapple with coconut and lime icecream Recipe: Fragrant lychee and peach punch Chop Chop: Fish with capers, spaghetti & olives Recipe: Kerala baked kahawai Recipe: Pacific pickled fish salad with coconut turmeric dressing Recipe: Salmon & buckwheat coulibiac with cucumber & beetroot relish Recipe: Vege tonnato Recipe: Beach paella Recipe: Roasted green bean & cherry tomato salad Recipe: Aquafaba meringues with cashew cream

This ginger and honey loaf is my version of the French pain d'epices (spice bread) that is traditionally sweetened with honey. 

100g butter
1 cup liquid honey
150ml milk
2 cups plain flour, sifted
1 tsp mixed spice
2 tsp ground ginger
1 tsp baking soda
2 eggs, beaten
2 Tbsp finely sliced preserved ginger (preferably in syrup)
ice cream, butter or blue cheese to serve

NEED TO KNOW

Main ingredient Ginger
Type of dish Baking
Course Dessert
Cooking time 1 - 2 hours
Serves/makes 1 loaf
Special options None

1. Preheat the oven to 150 degrees Celsius. Line a loaf tin with baking paper.

2. Melt the butter in a small pan and stir through the honey. Add the milk and cool while preparing the dry ingredients. Sift together the flour, spices and baking soda.

3. Whisk the eggs into the honey mixture and then add to the dry ingredients, stirring until thoroughly combined. Add the sliced ginger.

4. Pour into the loaf pan and bake for approximately 1 to 1 hours until firm but the loaf still springs back when pressed.

Ad Feedback

- Sunday Star Times

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?

Chocolate

Makeup

Sex

My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content