Bake of the week: Warm ginger loaf cake

You’ll need

175g unsalted butter

200g caster sugar

3 tbsp golden syrup

250ml milk

250g plain flour

1 tbsp ground ginger

1tsp ground allspice

1 tsp bicarbonate of soda

Limoncello ice cream

Method

Grease and flour a 20x10cm loaf tin and preheat the oven to 180C / Gas Mark 4.

In a small saucepan, gently heat and stir the butter, sugar and golden syrup until fully combined.

Bring the mixture to the boil, then remove from heat and set aside.

Sieve the flour, bicarbonate of soda, ginger and allspice into a large bowl.

Stir in the liquid mixture until just combined together.

Pour mix into the prepared loaf tin.

Place in the oven and reduce temperature to 160C/Gas Mark 2.

Bake for an hour or until the top of the loaf springs back when lightly touched.

Serve warm with a generous scoop of Limoncello ice cream.

Thanks to Speakeasy Ice Cream for the recipe