Treacle Gingerbread Loaf

Ingredients

• 1 tsp bicarbonate of soda 
• 250 g treacle black
• 140 g brown sugar soft
• 2 large eggs 
• 1 tbsp ground ginger 
• 185 ml milk 
• 3 tsp spice mixed
• 80 ml olive oil 
• 185 g flour plain
• 110 g self raising flour 

Equipment

• bowl
• oven
• whisk
• wire rack
• skewers

Directions

1. Preheat the oven to 180c/160c fan/gas mark
2. Grease a 10cm x 20cm x7cm (1lb) loaf tin and line with baking parchment or greaseproof paper, ensuring that the paper extends 3cm above tin. (I used a loaf tin insert, which didn't rise above the tin and it was fine)2.Sift the flours, bicarbonate of soda, ginger and mixed spice in a large bowl. Stir in the sugar until well combined.
3. Whisk the treacle, milk, olive oil and eggs in a jug.
4. Add to the flour and stir until just combined.
5. Pour the mixture into the loaf tin and bake for 40-45 minutes, or until a cake skewer inserted into the centre comes out clean,
6. Remove from the oven and leave in the tin for 5 minutes, then turn out onto a wire rack and allow it to cool completely.Variation: If you like, you can use golden syrup instead of black treacle.