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Dark Ginger Loaf

1 loaf


  • 60g Australian butter
  • 1/2 cup treacle
  • 1/4 cup sugar
  • 1 1/2 cups plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 cup finely chopped preserved ginger (optional)
  • 1 egg, beaten
  • 1/3 cup Australian light sour cream
Download Recipe (PDF)


  1. Combine butter, treacle and sugar in a saucepan and heat gently until the sugar has dissolved. Cool slightly. Sift the dry ingredients into a bowl. Add the ginger, egg, sour cream and treacle mixture. Beat with a wooden spoon until smooth. Bake in a buttered and lined 22cm x 11cm loaf tin at 160oC for 50-60 minutes. Serve sliced and buttered. N.B. - The flavour develops with keeping.


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