Name: The King's Ginger and sultana loaf
Prep time: 70 min
Cook time: 50 min
Total time: 120 min
Yield: serving
Cuisine: Bake
Ingredients: 100 g sultanas; 75 ml the king's ginger; 100 g flour wholemeal spelt; 75 g flour plain white; 1/2 tsp Bicarbonate of soda; 1/2 tsp salt; 1 tsp ginger ground; 1 tsp allspice; 125 g butter unsalted, melted; 1 Tbs black treacle; 100 g brown sugar soft; 2 eggs whisked; 1 tsp vanilla essence

Recipe Disclaimer

Tap for method

Ingredients (13)

100 g	sultanas
75 ml	the king's ginger
100 g	flour — wholemeal spelt
75 g	flour — plain white
1/2 tsp	Bicarbonate of soda
1/2 tsp	salt
1 tsp	ginger — ground
1 tsp	allspice
125 g	butter — unsalted, melted
1 Tbs	black treacle
100 g	brown sugar — soft
2	eggs — whisked
1 tsp	vanilla — essence

Tap for ingredients

Method:

Place the sultanas into a small saucepan with The King’s Ginger and gently bring to the boil. Switch off heat and
leave sultanas for an hour to soak up the liqueur.

Preheat oven to 180°C. Grease a loaf tin.

Sift all the dry ingredients into a bowl, mixing well. Put the cooled melted butter, treacle and sugar into
a mixer bowl.

Mix for one minute and add the eggs one at a time.

When the wet ingredients are combined add the dry ingredients, vanilla essence and soaked sultanas.

Pour this batter into the loaf tin and bake for 30-40 minutes (to test if it’s done a skewer inserted
into the middle should come out clean).

Cool loaf and serve with tea at precisely 4 o’clock.

Reprinted with permission of The King’s Ginger.