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Sticky Treacle and Ginger Loaves
Sticky Treacle and Ginger Loaves
Loaves

Sticky Treacle and Ginger Loaves

30 mins
20 mins
Easy
10
Keep my screen awake
  • Ingredients
  • Method

Ingredients

  • ½ cup (125g) butter
  • ½ cup (100g) Chelsea Dark Cane Sugar, firmly packed
  • ½ cup (185g) Chelsea Treacle
  • 1¼ cups (190g) plain flour
  • 1 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 1 egg, lightly beaten
  • ⅔ cup (160ml) milk

Lemon Icing

  • 1 tbsp (20g) butter
  • 2 tbsps lemon juice
  • 2 tsps boiling water
  • 2 cups Chelsea Icing Sugar, sifted

Candied Lemon Rind

  • 1 lemon
  • ½ cup (110g) Chelsea Caster Sugar
  • ¼ cup (60ml) water

Chelsea Products in Recipe

Dark Cane Sugar

Dark Cane Sugar

A moist, dark brown sugar...
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...
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Method

Preheat oven to 170ºC conventional (150ºC fan forced). Grease and line bases of 10 x ½ cup (125ml) mini loaf pans or friand pans.
Place butter, dark cane sugar and treacle in a saucepan over medium heat. Bring to the boil, stirring occasionally. Reduce heat to low and simmer for 2 mins. Remove from heat and cool.
Sift flour, ginger and bicarbonate of soda into a large bowl. Make a well in the centre of dry ingredients and stir egg, milk and cooled treacle mixture until well combined.
Spoon batter into the prepared pans. Bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Allow the loaves to stand for 10 mins before turning out onto a wire rack. Drizzle with Lemon Icing and decorate with Candied Lemon Rind.
Lemon Icing: Combine butter, lemon juice and water in a small saucepan and heat until butter is melted or simply microwave in heatproof bowl. Add to sifted soft icing mixture and mix until well combined.
Candied Lemon Rind: Use a vegetable peeler to remove the rind from the lemon. Using a sharp vegetable knife, remove excess white pith and cut the rind into thin strips.
Place caster sugar and water in a small saucepan; stir over heat, without boiling, until sugar dissolves. Add the rind; simmer for 5 mins.
Remove rind from syrup with tongs and place on top of iced loaves as desired.
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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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