This recipe comes from the oldest Mc Donnells cookbook (1971) but they always are the best . I’ve added in some fresh ginger and topped with a brandy and ground ginger buttercream using Connacht Gold unsalted butter.

Method

• I used a 2lb loaf tin , line with a loaf case or parchment.
• Preheat oven to 180C
• Dissolve Bread soda with 1 tablespoon of milk in a bowl .
• melt butter, sugar, syrup, treacle and milk in saucepan over a low heat , do not boil.
• Allow to cool to Luke warm.
• Sieve flour , ground ginger  into a bowl .
• Add the wet ingredients and beat with a spoon.
• Add the beaten egg and bread soda and beat again until smooth.
• Pour into tin and bake in preheated oven for 30-45 mins depending on oven.
• Inset skewer for doneness.
• Best all buttercream ingredients together in stand mixer . (Make sure butter is at room temp).
• Decorate the top as you wish.