*Treacle Gingerbread Loaf*
makes one large loaf

This has to be one of the tastiest gingerbread loaves I have ever made!  Just be sure to use a large enough pan!

butter for greasing
185g plain flour (1 3/4 cup)
110g self raising flour (1 cup, plus 2 TBS)
1 tsp bicarbonate of soda
1 TBS ground ginger
3 tsp ground mixed spice (see my recipe in the
side bar on the right hand side of the page)
140g soft light brown sugar (scant 3/4 cup)
260g black treacle (3/4 cup) (In North America, use molasses)
185ml milk (12 1/2 TBS)
80ml olive oil (5 1/2 TBS)
2 large free range eggs

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 450g loaf tin with butter and line with baking parchment, ensuring that the paper extends 3 cm above the tin.

Sift the flours, soda, ginger and mixed spice into a large bowl.  Stir in the sugar until well combines.  Whisk together the treacle, milk, olive oil and eggs.  Add the flour mixture and stir until combined.

Spoon into the prepared loaf tin and bake for 40 to 45 minutes, or until  a skewer inserted into the centre comes out clean.  Allow to stand in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Store tightly wrapped and it will stay lovely and moist for days and days.