Sticky double ginger & rum loaf

We love the nuttiness you get from adding some wholemeal flour to this classic ginger loaf recipe, but by all means use 250g self-raising flour if that is all you have. It will taste delicious either way.

Ingreadient

• 125g unsalted butter, plus extra for greasing
• 125g self-raising flour
• 125g wholemeal self-raising flour
• 125g dark brown soft sugar
• 1 tsp bicarbonate of soda
• ½ tsp ground mixed spice
• 20g ginger, peeled
• 90g stem ginger, finely chopped, plus 1 tbsp syrup
• 100g golden syrup
• 50g treacle
• 120ml spiced rum
• 150ml whole milk
• 1 British Blacktail Large Free Range Eggs
• 75g icing sugar, sifted

Step by step

1. Preheat the oven to 180ºC, gas mark 4. Grease and line a 900g loaf tin with baking parchment. Put both the self-raising flours in a large bowl and whisk in the dark brown soft sugar, bicarbonate of soda and ground mixed spice. Finely grate the ginger and stir in with the chopped stem ginger.
2. Put the golden syrup, treacle, 100ml spiced rum and the milk in a small saucepan over a medium heat. Cut the butter into cubes and add to the pan. When everything has melted and is hot, but not boiling, whisk into the mixing bowl with the dry ingredients. Beat in the egg, then spoon the batter into the lined loaf tin. Bake for 40-50 minutes, or until golden and cooked through when tested with a skewer.
3. Mix the icing sugar with the stem ginger syrup and gradually add the remaining 20ml rum, adding just enough to make a drizzle icing. Spoon over the cake while it’s still in the tin. Leave to cool for 10 minutes, then remove from the tin and transfer to a cooling rack. Leave to cool completely before serving.