Honey Gingerbread with Dates
by Clem Short (makes 2 loaves)
450 g Plain Flour
1/2 tsp Salt
1 1/2 tsp Fairtrade Ground Ginger
2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
100 g Fairtrade Dates, chopped
225 g Fairtrade Muscovado Sugar
170 g Butter, cut into cubes
340 g Fairtrade Runny Honey
300 ml Milk
1 Free Range Egg
1. Preheat the oven to 180 Degrees C, Gas Mark 4.
2. Line two loaf tins.
3. Sieve all dry ingredients into a big bowl.
4. Gently warm the sugar, butter, honey and dates in a saucepan until melted.
5. Allow to cool a little, add the milk and beaten egg. Pour into the dry ingredients.
6. Mix well until there are no lumps of flour left.
7. Pour into loaf tins and bake in the centre of the oven for approximately 1 hour.