It is time again for the “Secret recipe club” reveal! I am sure you all know what the club is about, but for the few of you who still don’t know about it, here goes a brief explanation. It is a great concept… each month you are assigned a participating food blogger to make a recipe from and in turn someone else will be assigned your blog. All you have to do is choose a recipe, make it and blog about it on the specified date. The only rule is to keep it a secret! If you are interested in learning more, or want to join the club, please visit the Secret recipe club website.
This month’s assignment was yet another total discovery as it was completely new to me. I am really happy when I get the opportunity to get to know another great blogger! This time it was Karen of The Lavender & Lovage Weekend Bakery! Karen was born in South Africa but she was brought up in England. She shares her time between North Yorkshire and France and she grows most of her vegetables. Karen and I share the passion for our country’s culinary traditions and we both believe in the importance of local produce. I really like the fact that she is researching and sharing ancient and traditional English recipes. I loved many of her recipes, but when I saw her Sticky Ginger Marmalade Tea Loaf, I was sold. I had never eaten ginger marmalade before moving to Australia. I “discovered” it when I was expecting my eldest daughter. as ginger is quite good against nausea, and I never let it go. If you like ginger as much as I do, you will love ginger marmalade and you will devour this tea loaf. If you don’t like or cannot find ginger marmalade, feel free to substitute it with plain marmalade. Karen describes this recipe as “a traditional British tea loaf made with ginger marmalade, spices and chopped walnuts. The sticky glaze keeps the loaf lovely and moist, and adds an extra marmalade zing to the tea loaf. Serve in slices with butter or a high quality spread […]. Perfect for the school or office lunch box, picnics and afternoon tea.” It is so good, my kids ate it up pretty quickly and I have been asked to make it again!
Thank you so much for an amazing recipe Karen! Please, make sure you drop by Karen at The Lavender & Lovage Weekend Bakery and check out her beautiful site!
- 150 gms – 5 oz. ginger marmalade (or normal marmalade)
- 175 gms – 1 ½ stick butter, softened
- 175 gms – 1 cup minus 1 tbsp light muscovado sugar (I used brown sugar)
- 3 large eggs, beaten
- 225 gms – 1.8 cups self-raising flour
- 1 tsp baking powder
- 2 tsps ground ginger
- 1 tsp mixed spice
- 100 gms – 3.5 oz. walnuts, roughly chopped
- Grease a 1 kg – 2 lbs. loaf tin and line it with baking paper.
- Set aside 1 tablespoon of the marmalade in a small saucepan.
- In a mixing bowl put the remaining marmalade, softened butter, sugar, eggs, flour, baking powder and spices and mix until smooth for about 3 to 4 minutes.
- Add the chopped walnuts and stir well.
- Pour the mixture into the prepared tin and smooth the top.
- Bake in a pre heated oven at 180°C – 355°F for about 1 to 1 ¼ hours or until a skewer inserted in the middle comes out clean (cover loosely with foil after 40 minutes if the loaf is browning too much).
- Once cooked, carefully remove it from the tin, and cool slightly on a wire rack.
- Gently heat the reserved marmalade with a teaspoon of water, and then spread the marmalade glaze over the top of the warm loaf.
- Let it cool down, then cut it into slices and serve with butter, if desired.