CARROT & GINGER LOAF
100g/4oz unsalted butter 5 ball stem ginger from a jar, finely chopped
100g/4oz dark muscovado sugar 175g/6oz self-raising flour
50g/2oz black treacle ¼ tsp bicarbonate of soda
50g/2oz golden syrup 2 tsp ground ginger
zest of 1 orange ¼ tsp freshly ground black pepper
zest and juice of 1 lemon 2 eggs
1 large carrot grated (140g/5oz flesh) 140g/5oz icing sugar
¼ tsp salt
Heat oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin
Put the butter, sugar, treacle, syrup and half the zests into a large saucepan.
Heat gently until everything has melted together
Add the carrot, ¾ of the chopped ginger, all the flour, bicarb, salt, ground ginger, pepper and eggs
to the pan and stir well until you have a smooth batter.
Pour into the tin and bake for 45 mins or until dark brown and risen and a skewer inserted comes
out clean. Cool for 20 mins in the tin, then turn onto a wire rack and leave to cool completely.
Sift the icing sugar into a bowl, add the remaining zest, then stir in enough lemon juice (about 4 tsp
should do) to make a smooth, thick icing.
Spread the icing over the top and let dribble down the sides.
Scatter with the reserved chopped ginger, allow to set and cut into slices.