I had a terrible cold last week, which left me craving lemon and ginger and as my cold got better that craving was naturally replaced with cake. So that's how this recipe popped in to my head. It was also down to the fact that Miss Annie Holland tweeted me saying 'I have a new aim in life....to make it onto Hef's Kitchen!'. It was probably sarcastic, nonetheless this post is dedicated to her. You can draw your own parallels as to why (hahaha).
Here's a picture of Annie and our other house mate Colin (RIP)
To make the Lemon Drizzle Gingerbread you need:
150g dark brown sugar
2 large tbsp golden syrup (by large I mean it doesn't matter if it's dripping all over the shop)
1 large tbsp treacle
The rind and half the juice of 1 lemon
2 large eggs beaten
220g self raising flour
100g whole meal flour
1 tbsp of ground ginger
1 tsp all spice (optional)
120g icing sugar
Start by preheating the oven to 180 degrees and buttering a bread tin. Put the butter, sugar, golden syrup and treacle in to a pan and cook on a low heat, mixing until the sugar has melted. Add the whole rind and half of the juice the lemon (reserve the other half of the juice of the syrup). Add the flours (sifted), eggs, and spices and mix well until you have a smooth batter. Pour in to the bread tin and bake in the middle of the oven for 40 minutes.
When the bread is ready, remove from the oven and pop the tin on to a wire rack to cool. Make the sugar syrup by putting the juice from 1 and 1/2 lemons and the icing sugar in a small pan and heating on a low heat until the sugar has melted. Keep stirring it and don't let it boil. Prick holes in the top of the ginger bread with a skewer or fork and pour the hot sugar syrup on top. Let the ginger bread cool fully (if you can wait) turn out and enjoy!