Mary Berry Ginger Loaf

Mary Berry’s Ginger Loaf is made with margarine, light muscovado sugar, black molasses, self-rising flour, baking powder, ground ginger, candied ginger, and eggs. This delicious ginger loaf recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.

This Ginger Loaf Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Ginger Loaf Ingredients:

• 115g / ½ cup margarine (from the fridge)
• 100g / ½ cup light muscovado sugar
• 2 tbsp black molasses
• 225g / 2 cups self-rising flour
• 1 tsp baking powder (level)
• 1 tsp ground ginger (level)
• 55g / ¼ cup candied ginger (drained and chopped)
• 2 large eggs

How To Make Mary Berry Ginger Loaf?

1. Preheat the oven: Preheat to 160°C/320°F (convection 135°C/270°F). Grease a 900g / 2lb loaf tin and line with nonstick baking paper.
2. Melt the mixture: In a small pan, heat the margarine, sugar, and molasses over low heat until fully melted. Stir occasionally.
3. Combine dry and wet ingredients: In a large mixing bowl, combine the flour, baking powder, and ground ginger. Add the melted mixture, chopped candied ginger, and eggs. Beat for one minute until the batter is smooth and well combined.
4. Bake the loaf: Pour the mixture into the prepared tin and bake for 45 minutes, or until a skewer inserted in the center comes out clean and the loaf has risen.
5. Cool and serve: Allow the loaf to cool in the tin for 5 minutes, then turn it out onto a wire rack. Remove the baking paper and let it cool completely before slicing.

Recipe Tips

• Use room-temperature eggs: Cold eggs can stop the loaf from rising well, so let them warm up before mixing.
• Don’t overmix the batter: Once everything is combined, stop mixing. Overmixing can make the loaf heavy.
• Chop the candied ginger small: This spreads the ginger evenly and makes each slice better.
• Check with a skewer for doneness: Push a skewer into the middle of the loaf. If it comes out clean, it’s done. If not, bake it a little longer.
• Let the loaf cool for 5 minutes in the tin: This helps the loaf firm up and makes it easier to take out without breaking.

What To Serve With Ginger Loaf?

This moist and flavorful ginger loaf pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, a drizzle of caramel sauce, or a smear of butter. It can also be served alongside a hot cup of tea, coffee, spiced apple cider, or hot chocolate for a cozy and delicious dessert.

How To Store Leftovers Ginger Loaf?

• Refrigerate: First, let the leftover ginger loaf cool completely to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. Place it in the fridge, where it will stay fresh for up to 5 days.
• Freeze: Allow the ginger loaf to cool to room temperature. Wrap it in plastic wrap, followed by aluminum foil, and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To thaw, simply leave it at room temperature for a few hours before serving

Mary Berry Ginger Loaf Nutrition Facts

Serving Size: 1 slice (based on 8 servings)

• Calories: 311
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 220mg
• Potassium: 100mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1.2g
• Sugars: 24g
• Protein: 3.8g

Try More Mary Berry Recipes:

• Mary Berry Honey Loaf
• Mary Berry Banana Loaf
• Mary Berry Sultana Tea Loaf
• Mary Berry Cherry Loaf