Date & ginger malt loaf
butter, plus extra for the tin
dates, stones and chopped
soft dark brown sugar
malted milk powder (like Horlicks)
stem ginger, roughly chopped (reserve the syrup)
bicarbonate of soda
wholemeal Rye or Spelt flour
50 g stem ginger chopped, 5 tbsp ginger syrup, 5 tbsp icing sugar
for the drizzle
Heat oven to 160C. Butter and line a 900g 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.
Put the flour, bicarb, malted milk powder, ground ginger, stem ginger and butter into a food processor. Blitz until the mixture resembles breadcrumbs. Pour in the cooled date mixture and eggs and pulse briefly until the mixture is combined.
Tip into your prepared tin and bake for 1 -1.15 until a skewer comes out clean. Leave to cool for 10 min, then transfer to a wire rack.
Combine all the ingredients for the drizzle and spoon over the cake. leave to cool