Have you ever noticed that sometimes the sizing of bakeware can be a bit…..arbitrary? I’ve got a decent selection. I’ve got 6, 7, 8 and 9 inch cake tins, 7 and 8 inch sandwich tins, some muffin trays and some cupcake trays. They’ll get you through most recipes. What I can’t abide is when a recipe calls for 8 and a quarter inch, or 5 and two thirds inch measurements. Or, as I found out this morning. a tea loaf recipe that calls for 1 and a half pound loaf tins. What? I have 1 pound and I have 2 pound. I’ve never needed anything else. So should I try cutting a third off the amounts and squeeze into the 1 pound? Or should I scale up and see if I can make it into the 2 pound tin. I sat and looked at it. For an awful long time. So how does my solution strike you? Double everything and, instead of having enough for a 1 and a half pound tin, I’ll have enough for 3 pounds that I can then split it between a 1 and a 2 pound tin. All I’ll have to do is keep an eye on the timings.
So I’ll add that to the list of things that really irritate me (a thankfully small list and, to be honest, I’m also thankful that it’s all I’ve got to worry about). The other main cookery related one is manufacturers inability to make bottles of spices wide enough to get a teaspoon into.
- 400g plain flour
- 2 eggs
- 2 tsp ground ginger
- 2 tsp baking powder
- 100g softened butter or margarine
- 100g sugar
- 8 tbsp marmalade
- 6 tbsp milk
Grease your loaf tins, and line them to make getting the finished product out easier. Yes, even if they’re non stick. I’ve discover that you can still cheat a little bit and just do what I call half lining. It also makes lifting the cake out easier.
Put the flour, ginger and baking powder into a large bowl and mix them together to make sure that you haven’t got any clumps of ginger sticking together (much as I love ginger, a big mouthful can be a bit much). And the butter, sugar, eggs, marmalade and about 4 tablespoons of the milk. Mix together with an electric whisk until you have a soft dough. You may need to add the rest of the milk to achieve the right consistency.
Spoon the mixture into the prepared tins and bake in a pre-heated oven at 170C for 50 minutes to an hour.
Allow to cool before serving, spread with butter and a good hot cup of tea.
And there you have it 😀