need a way to any cook press here
Preparation time: 15 to 30 minutes
This is a lovely moist loaf, best eaten sliced and buttered. Ideal for ginger lovers. Could substitute dried apicots, pears etc instead of ginger. Keeps and freezes well. Great in lunchboxes too.
This is a lovely moist loaf, best eaten sliced and buttered. Ideal for ginger lovers. Could substitute dried apicots, pears etc instead of ginger. Keeps and freezes well. Great in lunchboxes too.
ngredients
1 cup roughly chopped glace ginger
¾ cup sultanas
250 g grated carrot
1 cup brown sugar, firmly packed
1 teaspoon ground ginger
½ teaspoon mixed spice
1 cup self-raising flour
½ cup plain flour
½ teaspoon baking soda
125 g butter, melted
3 eggs, lightly whisked
1 cup roughly chopped glace ginger
¾ cup sultanas
250 g grated carrot
1 cup brown sugar, firmly packed
1 teaspoon ground ginger
½ teaspoon mixed spice
1 cup self-raising flour
½ cup plain flour
½ teaspoon baking soda
125 g butter, melted
3 eggs, lightly whisked
Method
Preheat oven to 165°C (fan-forced).
Grease and line a 10.5 cm x 21 cm loaf tin with baking paper.
Sift flour, spices and baking soda into a large bowl. Add brown sugar and mix well.
Mix in carrot, sultanas and ginger.
Add the eggs and butter and mix well.
Spread into prepared pan and bake for 50-55 minutes.
Allow to rest for 10-15 minutes before turning out onto a rack to cool
.
Recipe notes
We love this recipe, and although I have never done it I think it would make a great steamed pudding too. If using dried apricots or pears chop up and soak in boiling water for 15 minutes then drain.
Recipe notes
We love this recipe, and although I have never done it I think it would make a great steamed pudding too. If using dried apricots or pears chop up and soak in boiling water for 15 minutes then drain.
ليست هناك تعليقات:
إرسال تعليق