Sugar and Spice

While I don't actually wish it could be Christmas everyday, I do at least wish it looked slightly more festive in the Hoxton Penthouse that is my home.

I'm usually quite proud that Mr H and I have managed to negotiate living in the worlds smallest square footage, it's a bit like real life tetris. However, come the festive season it's like the flat that Christmas forgot as a lack of space (and far too many breached fire regulations) permits us from having a tree or an obscene amount of tinsel. Bah Humbug!

Well, the one area I can at least feel truly involved in creating some Yuletide spirit is in the kitchen. Filling the air with the smell of this delicious gingerbread loaf is enough to make me pull on a ridiculous novelty jumper and neck snowballs like its an 80's office party. 

Shopping list:

225 g Plain flour
Pinch of Salt
2 tsp Ground Ginger
1 tsp Mixed Spice
1 tsp Bicarbonate of Soda
50 g Soft Brown Sugar
100 g Margarine
175 g Black Treacle
50 g Golden Syrup
150 Milk
2 Eggs (beaten)

Make it happen:

Heat the oven to 150 Degrees and butter up a 18cm / 7" square cake tin

Sieve together all the dry ingredients into a large bowl and stir in the brown sugar until well combined (dark brown sugar can often have lumps in, to ensure an even texture I just crumbled up and large bits with my fingers)

In a pan, gently melt the margarine, treacle and syrup (to help the treacle and syrup slide of the spoon easier dip it in boiling water just before scooping into the treacle). Once melted gradually beat in the milk and allow the mixture to cool

Once cool, stir in the beaten eggs and mix well. When the wet ingredients are all combined stir into the flour mix. At this stage you can also add sultanas (around 50g) if you're after a more fruity kick.

Pour the mix into the tin and place on the middle shelf of the pre-heated oven. Cook for 1 1/4 hours peeking in on it occasionally, if the top is cracking move the oven shelf down slightly - but don't worry it all adds to the 'homemade charm'. 

The cake is now quite versatile and can be iced with a cream cheese (carrot cake style) topping, dusted with icing sugar or just eaten plain with a mug of tea or glug of sherry.

Eaten warm it's delicious or placed in an air tight tin (good excuse to empty that quality street one under the tree) will keep for over a week. 

Merry Christmas!