This sticky ginger loaf is very versatile, a great lunch box sweet treat, or a quick bite for afternoon tea - perfect with lemon icing.
Pre heat oven to 170C.
Thoroughly grease and line a loaf tin with baking paper.
Whisk together the golden syrup, sour cream, brown sugar, eggs, grated ginger and lemon zest.
Melt the butter and whisk it into the mixture.
Sift the ﬂour, baking powder, salt and ground ginger together twice. Fold into the warm batter, whisking gently if necessary to break down any residual lumps of ﬂour. The batter will be fairly runny.
Tip the batter into your prepared baking tin and cook in the centre of the oven for 45-55 minutes or until a skewer comes out clean.
Remove the loaf from the oven and cool before removing from the tin. Serve with lots of butter.
220 grams golden syrup
170 grams Sour Cream
110 grams soft brown sugar
2 free-range eggs
4 teaspoons fresh ginger grated
Zest of 1 lemon
280 grams Butter
130 grams Plain Flour
130 grams self raising flour
1 teaspoon baking powder
1/2 teaspoon Salt
1 teaspoon ground ginger