½ cup (125g) butter
½ cup (100g) Chelsea Dark Cane Sugar, firmly packed
½ cup (185g) Chelsea Treacle
1¼ cups (190g) plain flour
1 tsp ground ginger
1 tsp bicarbonate of soda
1 egg, lightly beaten
2/3 cup (160ml) milk

Lemon Icing
1 tbsp (20g) butter
2 tbsps lemon juice
2 tsps boiling water
2 cups Chelsea Icing Sugar, sifted

Candied Lemon Rind
1 lemon
½ cup (110g) Chelsea Caster Sugar
¼ cup (60ml) water

Preheat oven to 170ºC conventional (150ºC fan forced). Grease and line bases of 10 x ½ cup (125ml) mini loaf pans or friand pans.

Place butter, dark cane sugar and treacle in a saucepan over medium heat. Bring to the boil, stirring occasionally. Reduce heat to low and simmer for 2 mins. Remove from heat and cool.

Sift flour, ginger and bicarbonate of soda into a large bowl. Make a well in the centre of dry ingredients and stir egg, milk and cooled treacle mixture until well combined.

Spoon batter into the prepared pans. Bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Allow the loaves to stand for 10 mins before turning out onto a wire rack. Drizzle with Lemon Icing and decorate with Candied Lemon Rind.

Lemon Icing: Combine butter, lemon juice and water in a small saucepan and heat until butter is melted or simply microwave in heatproof bowl. Add to sifted soft icing mixture and mix until well combined.

Candied Lemon Rind: Use a vegetable peeler to remove the rind from the lemon. Using a sharp vegetable knife, remove excess white pith and cut the rind into thin strips.

Place caster sugar and water in a small saucepan; stir over heat, without boiling, until sugar dissolves. Add the rind; simmer for 5 mins.

Remove rind from syrup with tongs and place on top of iced loaves as desired.