We LOVE tea loaves here at Chez Lavender & Lovage, and today’s recipe for Stem Ginger & Golden Syrup Tea Loaf has become a firm favourite.
The Lavender & Lovage Tea Loaf Files
Yes! It’s another tea loaf recipe – we LOVE tea loaves here at Chez Lavender & Lovage, and today’s recipe for Stem Ginger & Golden Syrup Tea Loaf has become a firm favourite.
It’s a variation of my already popular recipe for 1940’s Golden Syrup Loaf Cake, but with sultanas and stem ginger added.
These loaves are baked in 2 x 1lb (450g) loaf tins, as we prefer the smaller slices for this sticky tea loaf. However, you can bake it in a 2lb (900g) loaf tin if you wish.
I served this recipe for Stem Ginger & Golden Syrup Tea Loaf last Sunday, for one of my famous Sunday Tea Tray suppers.
This makes for a richer and slightly more indulgent cake, and the golden syrup and stem ginger syrup adds to the required stickiness.
Serve this tea loaf in thick slices, with butter, and that essential pot of tea. It keeps well in a tin for up to a week too, if there’s any left.
The ingredients suggest Sultanas in this recipe, as they are plump and softer than raisins or currants. But, mixed fruit and peel would also work well in this recipe.
I hope you enjoy this latest tea loaf (tea bread) recipe of mine – as ginger lovers we can’t get enough of this sticky bake.
Watch out for my NEXT POST, which is a late summer recipe for Easy Strawberry Jam made in the Ninja Foodi, which can be made in and Instant Pot etc too.
I’m also testing a new chutney recipe using a glut of courgettes, which is made in a slow cooker (Ninja Foodi), so I’ll be sharing that soon too. See you soon, Karen
More Ginger Recipes
- Frosted Ginger Cake with Crystallised Ginger
- Florentines Recipe with Stem Ginger
- Dark Sticky Double Gingerbread
Culinary Notes
- It may be necessary to swap the tins over half way through baking, if they are on different shelves. i.e. from the top shelf to the middle shelf, and middle shelf to the top shelf.
- I used sultanas in this recipe, as they are plump and softer than raisins or currants. But, mixed fruit and peel would also work well in this recipe.
- Add a teaspoon of ground ginger for an extra ginger kick. Add to the flour in step 5.
- Serve thickly sliced with butter.
- Each loaf should yield between 6 and 8 slices.
Recipe for Stem Ginger & Golden Syrup Tea Loaf
Stem Ginger & Golden Syrup Tea Loaf
Yes! It's another tea loaf recipe - we LOVE tea loaves here at Chez Lavender & Lovage, and today's recipe for Stem Ginger & Golden Syrup Tea Loaf has become a firm favourite.
It's a variation of my already popular recipe for 1940's Golden Syrup Loaf Cake, but with sultanas and stem ginger added.
I served this recipe for Stem Ginger & Golden Syrup Tea Loaf last Sunday, for one of my famous Sunday Tea Tray suppers.
This makes for a richer and slightly more indulgent cake, and the golden syrup and stem ginger syrup adds to the essential stickiness.
Serve this tea loaf in thick slices, with butter, and that essential pot of tea. It keeps well in a tin for up to a week too, if there's any left.
I used sultanas in this recipe, as they are plump and softer than raisins or currants. But, mixed fruit and peel would also work well in this recipe.
I hope you enjoy this latest tea loaf (tea bread) recipe of mine - as ginger lovers we can't get enough of this sticky bake.
Ingredients
- 100g butter or margarine
- 50g golden caster sugar or soft brown sugar
- 150g golden syrup
- 100g sultanas
- 4 whole balls of stem ginger, finely diced
- 1 egg, beaten
- 150ml milk
- 225g self raising flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons stem ginger syrup, to drizzle once baked
Instructions
1. Pre-heat oven to 160C/140C Fan/325F/Gas mark 3. Grease and line a 2 x 1lb 450g) loaf tins.
2. Put the butter, sugar and golden syrup in to a sauce pan and heat gently until the butter has melted and the sugar has dissolved. Add the sultanas and diced stem ginger.
3. Set the one side and allow to cool for 10 minutes.
4. Mix the beaten egg with the milk. Set to one side.
5. Sift the flour into a mixing bowl. Add the baking powder and salt and mix.
6. Gradually add the egg and milk mixture and then the cooled golden syrup mixture. Mix well until you have a lump-free batter.
7. Pour the batter into the prepared loaf tins.
8. Bake in pre-heated oven for 40 to 45 minutes, until well risen, golden brown and springy to the touch. Remove from the oven.
9. After 5 minutes, pierce the cakes all over the top with a skewer or a toothpick and drizzle the 4 tablespoons of stem ginger syrup over the tops of both loaves.
10. Leave them to cool completely in the tins before carefully tipping the cakes out.
11. Store the cakes wrapped in greaseproof paper in an airtight tin.
Notes
It may be necessary to swap the tins over half way through baking, if they are on different shelves. i.e. from the top shelf to the middle shelf, and middle shelf to the top shelf.
I used sultanas in this recipe, as they are plump and softer than raisins or currants. But, mixed fruit and peel would also work well in this recipe.
Add a teaspoon of ground ginger for an extra ginger kick. Add to the flour in step 5.
Serve thickly sliced with butter.
Each loaf should yield between 6 and 8 slices.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 187Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 276mgCarbohydrates 33gFiber 1gSugar 16gProtein 2g
sherry says
gorgeous teapot and crockery. I love a loaf 🙂
http://sherryspickings.blogspot.com/
Clodagh Reynolds says
HI Karen, have just found your lovely website and had a go at making the Stem Ginger & GS Tea Loaf the other day. Whilst it’s absolutely delicious, it’s not firm and more like a sticky toffee pudding rather than a tea loaf. I used a 900lbs tin which I had to leave in for an extra 20 mins longer than the recommended 45 mins. I double checked the recipe but had followed it exactly. Any advice you can offer would be much appreciated. Many thanks. Clodagh
Karen Burns-Booth says
Sorry for the late reply….I’ve been so busy!
I am not sure what size tin you used – you say 9000lbs, but that must be a typo!
I am not sure what heppened there, as it bakes for me between 40 and 50 minutes when I make it.
I will have a think, Karen