Name: Date & ginger malt loaf
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 200g butter cut into cubes, plus extra for greasing; 140g stoned date chopped; 410ml can evaporated milk; 100g soft dark brown sugar; 225g plain flour; 3 tbsp malted milk powder (we used Horlicks); 2 tsp ground ginger; 50g stem ginger roughly chopped (reserve the syrup); 2 tsp bicarbonate of soda; 2 large eggs; 50g stem ginger chopped; 5 tbsp ginger syrup (from the stem ginger jar); 5 tbsp icing sugar

200g butter
cut into cubes, plus extra for greasing
140g stoned date
chopped
410ml can evaporated milk
100g soft dark brown sugar
225g plain flour
3 tbsp malted milk
powder (we used Horlicks)
2 tsp ground ginger
50g stem ginger
roughly chopped (reserve the syrup)
2 tsp bicarbonate of soda
2 large eggs

For the drizzle

50g stem ginger
chopped
5 tbsp ginger
syrup (from the stem ginger jar)
5 tbsp icing sugar

Method

step 1
Heat oven to 160C/140C fan/gas 3. Grease and line a 900g/2lb loaf tin with baking parchment. Put the dates, evaporated milk and sugar in a small saucepan, bring to the boil and cook for 5 mins until the dates are soft and the sugar has dissolved. Leave to cool.
step 2
Put the flour, malted milk powder, ground ginger, stem ginger, bicarb and butter into a food processor, and blitz until the mixture resembles breadcrumbs. Pour in the cooled date mixture and the eggs, and pulse briefly until the mixture is combined. Tip into your prepared tin and bake for 1 hr 15 mins until a skewer inserted comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack. Combine all the ingredients for the drizzle and spoon over the cake. Leave to set before serving. This cake is delicious if eaten on the day it is made, but will improve after a day or 2 in the cake tin.