Sticky Gingerbread Loaf

DessertServes 8

Weekend baking at its finest with this sticky ginger loaf from the team at Thixendale based Yorkshire Rapeseed Oil. Tried and tested using with their Original or Ginger oil, try swapping the treacle to golden syrup if you prefer a slightly lighter bake. For more recipe inspiration and to buy their award winning product online visit


5oz Self Raising Flour

Pinch of Salt

1.5 tsp Ground Ginger

4oz Soft Brown Sugar

3 tbsp Black Treacle or Golden Syrup

5 tbsp Yorkshire Rapeseed Oil – Natural or Ginger

1 Egg

1/8 pint Milk


  1. Preheat the oven to 180C.
  2. Combine all the dry ingredients in a large bowl then beat in all the wet ingredients.
  3. Pour into a lined loaf or cake tin.
  4. Bake in the oven for 50-60 minutes.
  5. The finished cake should be firm to the touch, and if you insert a clean skewer to the bottom of the middle of the cake it should come out clean.
  6. Leave to cool and enjoy!