Back to Recipe Menu

Orange & ginger tea bread

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Line a lightly oiled loaf tin with baking paper.
  • Beat the brown sugar with the golden syrup, ground ginger, crème fraiche, orange zest and eggs until well combined. Then add the cooled melted butter and stir until well incorporated. Add the flour and baking powder, and mix until smooth using a wooden spoon, before folding in the crystalised ginger.
  • Transfer the dough to the tin and cook in the oven for about 1 hour until a skewer comes out clean. Allow to cool in the tin for about 30 mins, before turning out onto a rack.
  • When ready, slice the bread and serve with extra butter on the side.
  • from "Quick Breads" by Liz Franklin

Ingredients

  • cooking oil spray
  • 150 gm dark brown sugar
  • 250 gm golden syrup
  • 1½ tbsp ground ginger
  • 200 ml crème fraiche
  • finely grated rind of 2 oranges
  • 2 large eggs, lightly beaten
  • 250 unsalted butter, melted & then cooled
  • 300 gm plain flour
  • 2 tspn baking powder
  • 100 gm crystalised ginger, roughly chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm