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Sticky Treacle Loaf
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Rich, dark treacle and muscovado sugar give this moist loaf cake its irresistibly sticky texture and full flavour. It keeps well for several days wrapped in greaseproof paper and foil, and stored in an airtight container. If you cannot wait that long, serve it freshly baked and still warm so the ginger butter melts over each slice.
Makes: 2 x 450g loaves ( 8 slices per loaf)
Avoid opening the oven during baking as the drop in temperature could cause the loaves to sink in the centre. Do not worry if they do sink slightly - they will still taste as good.
You can freeze the loaves for up to 3 months wrapped in foil or greaseproof paper.
Typical values per serving:
24.1% fat per slice
This recipe was first published in October 2003.