Name: Sticky Treacle and Ginger Loaves
Prep time: 30 min
Cook time: 20 min
Yield: 10
Ingredients: 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; ⅔ 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

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Loaves

Sticky Treacle and Ginger Loaves

Preparation

30 mins

Bake

20 mins

Difficulty

Easy

Servings

Loaves

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Ingredients
Method

Ingredients

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
⅔ 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

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

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Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

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Method

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.