Gingerbread Loaf with Orange & Honey Glaze

Prep time: 1 hr | Serves: 8

Ingredients:

For the Gingerbread Loaf:

• 250g plain flour

• 10g ground ginger

• 5g ground cinnamon

• 2g ground nutmeg

• 2g ground cloves

• 5g bicarbonate of soda

• 4g sea salt

• 100g unsalted butter

• 120g soft dark brown sugar

• 120g golden syrup

• 80g black treacle

• 2 eggs (100g)

• 150g whole milk

• Zest of 1 orange (5g)

For the Orange & Honey Glaze:

• 80g icing sugar

• 30g runny honey

• 20g fresh orange juice

• Zest of ½ orange (2g)

Method:

1. Preheat your oven to 170°C and line a loaf tin with baking paper.

2. In a bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, bicarbonate of soda and salt.

3. In a saucepan, gently melt the butter, brown sugar, golden syrup and treacle until smooth. Remove from the heat and allow to cool slightly.

4. Whisk the eggs, milk and orange zest into the syrup mixture.

5. Pour the wet ingredients into the dry and mix until just combined — don’t overwork it.

6. Pour the batter into the lined tin and bake for 45–50 minutes until a skewer comes out clean. Cool completely.

7. For the glaze, whisk together the icing sugar, honey, orange juice and zest until glossy and pourable.

8. Drizzle generously over the cooled loaf, letting it drip beautifully down the sides.

Storage:

Once cooled, store the loaf in an airtight container at room temperature for up to 4 days. It actually gets better after a day as the spices deepen. You can also freeze slices for up to 1 month.