Michael Chakraverty’s sticky gingerbread loaf

A good sticky gingerbread loaf should be fragrant and packed with flavour – just like this recipe from Michael Chakraverty, which only requires a handful of ingredients.

Michael Chakraverty sticky gingerbread loaf
Faith Mason

SERVES 12

250g plain flour
4 tsp ground ginger
140ml whole milk
1 tsp bicarbonate of soda
100g sunflower spread
100g dark muscovado sugar
100g golden syrup
100g black treacle
1 egg

FOR THE ICING

150g icing sugar, sifted
4-5 tsp lemon juice

YOU WILL NEED

900g loaf tin, greased, lined (base and sides) with baking paper

1. Heat the oven to 160C/140C fan/gas 2½.

2. Sift the flour and ginger together into a large mixing bowl and set aside. Measure 1 tablespoon of the milk into a small bowl and stir in the bicarbonate of soda.

3. Pour the remaining milk, along with the spread, sugar, syrup and treacle into a medium pan and place over a medium heat for about 2 minutes, until the spread has melted.

4. Leave the spread mixture to cool for 5 minutes, then pour it into the bowl over the flour and ginger. Add the egg and the bicarbonate of soda mixture then beat with a wooden spoon to a smooth, thick batter.

5. Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted at the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to   a wire rack to cool completely.

6. Mix the icing sugar with enough lemon juice to make a thick pouring consistency. Once the cake is cool, drizzle over the icing to finish the sticky gingerbread loaf.

Recipe from The Great British Bake Off: The Big Book of Amazing Cakes with Recipes by Paul Hollywood, Prue Leith and The Bakers (Sphere, £20)