Chocolate ginger loaf
|150 g||Butter, softened|
|¾ cup||Caster sugar|
|3 Tbsp||Golden syrup|
|1 cup||Self raising flour|
|½ cup||Cocoa powder|
|½ cup||Crystallised ginger, chopped to preferred size|
- Line a standard loaf tin with baking paper. Place butter, sugar and golden syrup in a bowl and beat until pale and creamy.
- Beat in eggs, one at a time. Sift the flour and cocoa powder over the creamed mixture and then stir to combine. Lastly, fold in the ginger and the milk.
- Spoon the mixture into the prepared tin and bake for 1 hour or until a skewer inserted into the centre comes out clean. Remove to a wire rack to cool.
- Scatter extra ginger over the surface of the cold loaf. Melt the chocolate and drizzle over the ginger, to decorate.