Sticky Molasses & Gingerbread Loaf

What you need:

2 sticks (8oz/225g) butter
1 cup (8oz/225g) light brown sugar
¾ cup (8oz/225g) molasses (Treacle)
2 large eggs room temperature
3 cups (15oz/425g) all-purpose flour
2 teaspoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon salt
1 ¼ cups (10floz/300ml) whole milk
2 teaspoons baking soda

Instructions:

Preheat your oven to 150°C and lightly grease and line two 9 x 5-inch loaf tins with baking paper.
Add the butter, sugar and Meridian Molasses to a large saucepan. Warm gently over a low heat, stirring occasionally, until everything has melted together into a smooth mixture. Remove from the heat and allow to cool slightly.
In a separate bowl, lightly beat the eggs. Once the molasses mixture has cooled, gradually whisk in the eggs until smooth and combined.
Sift in the flour, spices and salt, then gently whisk everything together until you have a smooth batter. Try not to overmix.
Gently warm the milk, either on the hob or in the microwave. Stir in the bicarbonate of soda – it should begin to foam slightly as it activates.
Pour the warm milk mixture into the batter and whisk until everything is fully incorporated. Don't worry if the mixture looks quite runny at this stage – that's exactly how it should be.
Divide the mixture evenly between the two prepared loaf tins and bake for 45 minutes.
After 45 minutes, carefully cover the tops of both loaves with foil and return them to the oven for a further 15 minutes. This helps create that wonderfully soft, moist and sticky gingerbread texture.
Remove the loaves from the oven but keep them covered with the foil while they cool completely. This helps lock in the moisture and gives the gingerbread its deliciously sticky finish.
Once cooled, slice and enjoy. Serve just as it is, or spread with a little butter for an extra indulgent treat.
Top tip: The flavours become even richer as the gingerbread rests, so it's a great one to make ahead of your Christmas celebrations.