Dark Ginger Loaf

Ingredients

175 g block margarine

100 g light soft brown sugar

75g dark soft brown sugar

175 g black treacle

200 ml Milk

2 large eggs  (beaten)

250 g plain flour

1 ½ tsp bicarbonate of soda

½ tsp mixed spice

2 tsp ground ginger

1 tbsp thick (greek style) plain yogurt

1 tbsp chopped crystalised ginger (optional}

Method

1 Heat oven to 170C fan, grease and line a 1 lb loaf tin

2 Put the margarine, sugars and treacle in a pan and heat gently, stirring until

the sugar has completely dissolved; remove from heat.

3    Stir in the milk and mix to combine, cool

4    Beat in the egg

5    In a large bowl, mix flour, spices and bicarb

6    Stir in the cooled butter/sugar/milk/egg mixture, the yogurt and the

preserved ginger, if using. and mix until smooth.

7    Pour into the prepared tin.

8     Bake for 45- 50 minutes, until a skewer comes out clean

9    Leave to cool completely in the tin, then remove, wrap in film or paper and

foil.   Leave for at least 2 days before eating.