I make - Gluten-Free Ginger Loaf

This is adapted from Mary Berry's recipe. I have to say the more I use Mrs Berry's recipes, the more I like them. They are unfussy, easy to work with and with high first-time success rate. This ginger loaf is no exception. The dough is easy to put together. Although it is on the loose side, it bakes up beautifully into feather light texture and a very pleasant light bouncy chew. This is my kind of ginger loaf.

Gluten-free ginger loaf

50g butter, plus extra for greasing
75g light muscovado sugar
1/4 tsp salt
75g black treacle
125ml milk
1 large egg, beaten
100g gluten-free plain flour
½ tsp bicarbonate of soda
1 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp mixed spice

For toffee sauce:
25g butter
50g light muscovado sugar
150ml pouring double cream
1/2 tsp vanilla extract

INSTRUCTIONS

Preheat the oven to 180C/fan 160C/gas 4.and generously butter and line a 1kg loaf tin.

In a pot, gently heat together the butter, sugar, salt, treacle and milk together until both butter and treacle are melted. The mixture does not have to come to boil, just warm them enough to melt and beat until smooth. Remove from the heat source and mix in the egg.

Measure all the dry ingredients into a large bowl.

Stir the wet ingredients into the dry ingredients and beat hard for a minute until smooth. Pour into the loaf tin (it will only part-fill the tin).

Bake in the preheated oven for about 30 minutes (I turned the oven to 160C for the last 10 minutes). Start doing the toothpick test at 25 minutes. Cover loosely with foil if getting too dark. Once it's baked, remove from the oven and cool completely.

To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for 3-5 minutes.

Arrange slices of mango on a plate and sit a slice of ginger pudding on top. Serve warm with warm toffee sauce.