This sticky ginger loaf is very versatile, a great lunch box sweet treat, or a quick bite for afternoon tea - perfect with lemon icing.
220 grams golden syrup
170 grams Sour Cream
110 grams soft brown sugar
2 free-range eggs
4 teaspoons fresh ginger, grated
Zest of 1 lemon
280 grams Butter
130 grams Plain Flour
130 grams self raising flour
1 teaspoon baking powder
1/2 teaspoon Salt
1 teaspoon ground ginger
Pre heat oven to 170C
Thoroughly grease and line a loaf tin with baking paper
Whisk together the golden syrup, sour cream, brown sugar, eggs, grated ginger and lemon zest
Melt the butter and whisk it into the mixture
Sift the flour, baking powder, salt and ground ginger together twice. Fold into the warm batter, whisking gently if necessary to break down any residual lumps of flour. The batter will be fairly runny
Tip the batter into your prepared baking tin and cook in the centre of the oven for 45-55 minutes or until a skewer comes out clean
Remove the loaf from the oven and cool before removing from the tin. Serve with lots of butter