Honey Ginger Tea Loaf – Autumn blew in with a vengeance today, but this BeRo recipe for Honey Ginger Tea Loaf soon cheered us up.
A Vintage Be-Ro Recipe for the Tea Time Table
Autumn blew in with a vengeance today – it was a wet, windy and drizzly day. But, today’s recipe for Honey Ginger Tea Loaf soon cheered us up.
This is a recipe from one of my much-loved BeRo recipe books. I have a large collection of these little books, including ones that were my late mum’s and grandmother’s.
This Honey Ginger Tea Loaf recipe is from the 38th edition, which is from 1988. I’ver never really noticed this recipe before, and it’s the first time I’ve made it.
However, I will be making it again, as it is a fabulous tea loaf; it’s dark and sticky with a real hit of ginger, which marries well with the sweetness from the honey.
I served this as part of one of our weekly Sunday Tea Tray Suppers, sliced with thickly spread butter.
It’s a good keeper, and it lasted for a week in a cake tin. In fact, like lots of ginger cakes, tea breads and tea loaves, it got better towards the end.
I made two small tweaks to the original recipe. I added more crystallised ginger to the cake batter, and didn’t decorate the top with any, as suggested.
Other than that, I made it exactly as it was published 35 years ago. It’s funny how I’ve never noticed the recipe before now, as I love ginger in baking.
The recipe is shared below, and thanks to BeRo who worked it all out, the recipe is in metric and Imperial measurements.
I hope you enjoy this delectable tea loaf if you make it, it’s certainly a winning recipe for the weekly cake tin, or maybe for Halloween or Bonfire Night?
Culinary Notes
- If you prefer, you can substitute the crystallised ginger with 1 x 5ml spoon (1 teaspoon) of ground ginger.
- Keeps well in a tin for up to a week.
- Not suitable for freezing.
More Tea Loaf and Tea Bread Recipes
- Stem Ginger & Golden Syrup Tea Loaf
- Shetland Huffsie (Fruited Tea Loaf)
- Sultana & Lemon Tea Loaf Cake
Printable Recipe
Honey Ginger Tea Loaf
Autumn blew in with a vengeance today - it was a wet, windy and drizzly day. But, today's recipe for Honey Ginger Tea Loaf soon cheered us up.
This is a recipe from one of my much-loved BeRo recipe books. I have a large collection of these little books, including ones that were my late mum's and grandmother's.
This Honey Ginger Tea Loaf recipe is from the 38th edition, which is from 1988. I'ver never really noticed this recipe before, and it's the first time I've made it.
However, I will be making it again, as it is a fabulous tea loaf; it's dark and sticky with a real hit of ginger, which marries well with the sweetness from the honey.
I served this as part of one of our weekly Sunday Tea Tray Suppers, sliced with thickly spread butter.
It's a good keeper, and it lasted for a week in a cake tin. In fact, like lots of ginger cakes, tea breads and tea loaves, it got better towards the end.
I made two small tweaks to the original recipe. I added more crystallised ginger to the cake batter, and didn't decorate the top with any, as suggested.
Other than that, I made it exactly as it was published 35 years ago. It's funny how I've never noticed the recipe before now, as I love ginger in baking.
The recipe is shared below, and thanks to BeRo who worked it all out, the recipe is in metric and Imperial measurements.
I hope you enjoy this delectable tea loaf if you make it, it's certainly a winning recipe for the weekly cake tin, or maybe for Halloween or Bonfire Night?
Ingredients
- 300g (12oz) SR Flour
- 1/4 teaspoon bicarbonate of soda
- 100g (4oz) margarine or butter
- 100g (4oz) dark soft brown sugar
- 125g (5oz) clear honey, warmed
- 1 large egg, beaten
- 3 x 15ml spoons (3 tablespoons) milk
- 50g (2oz) crystallised ginger, finely diced
- 1 x 15ml spoon (1 tablespoon) honey, to glaze
Instructions
- Mix flour and bicarbonate of soda together. Rub in the margarine or butter then stir in the sugar.
- Mix in the honey, egg and milk to form a dough.
- Add the diced ginger.
- Spoon the mixture into a well greased and lined 900g (2lb) loaf tin.
- Bake for about 1hr at 160C/325F/Gas mark 3 until well risen and firm.
- Brush with the honey whilst still warm, to glaze.
- Turn out of the tin once the loaf is cool. Serve in slices.
Notes
If you prefer, you can substitute the crystallised ginger with 1 x 5ml spoon (1 teaspoon) of ground ginger.
Keeps well in a tin for up to a week.
Not suitable for freezing.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 64Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 18mgSodium 40mgCarbohydrates 11gFiber 0gSugar 3gProtein 2g
Mary says
I love any bake that has Ginger in it. I will no doubt add the Ginger Powder as well as the preserved Ginger.
I’ve made the Shetland Huffsie Loaf which was really lovely. Tomorrow I am making the Bara Brith which I think is going to be really tasty. The fruit smells good with my homemade Candied Peel.
Thankyou for these lovely recipes which are enjoyed by the ladies at our morning get-together with recipe swapping of course! :))
Roberta Field says
I made the honey and ginger tea loaf yesterday. I did substitute the crystallised ginger for the ground ginger powder as that is what I had in the cupboard. It came out really well and tastes delicious.
Thanks Karen.
Karen Burns-Booth says
That’s brilliant – thanks for letting me know 🙂