Ginger loaf

Photographer: Emma

This deliciously dense, spicy ginger loaf recipe was given to us by Jon who is our personal IT go-to-guy, or so we like to think.  Like Pete, Jon also makes great coffee and somehow or other, every morning without fail, I am lucky to be on the receiving end of one of his delicious coffees.  Jon has a great sense of humour and you know that when he’s around there will always be something to laugh about, however controversial or risqué it might be!

Jon and I often chat about food and cooking and from our conversations it transpires that Jon has a penchant for baking bread.  His recent endeavours have seen him experimenting with sourdough bread and starters, some of which I hope he will share with me.  He is also keen to feature another of his recipes on the blog, this time for BBQ bread, a quick easy recipe which I hear never fails to impress the guests.

A little bit about Jon’s recipe in his own words.

Nobody seems knows where this recipe came from. My wife has a handwritten copy that we have slightly modified to make two loaves.  It may have come from a playcentre fundraising book of recipes some time ago.  I love smearing slices of this cake with butter and settling down with a large glass of ginger beer.  This is the cake my wife makes when we go on holiday as it can handle the journey and is a great snack.


125g butter
½ cup sugar
1 cup treacle
1 cup milk
3 cups flour
1 ¼ tsp baking soda
1 tbsp ground ginger
¼ tsp ground cloves
¼ tsp cinnamon
Icing sugar to dust


1. Preheat oven to 160°C
2. Place the butter, sugar and treacle into a saucepan over a low heat until the butter has melted.
3. Remove the saucepan from the heat and cool a little before adding the milk.
4. Sift together the dry ingredients into a large bowl.
5. Make a well in the centre of the sifted ingredients and add the liquid.
6. Mix to combine. Do not over mix.Pour the mixture into a greased tin (mine measured 16 x 15cm)
7. Bake for 45 minutes or until a skewer comes out clean.