Comments on: Ginger golden syrup loaf https://hellohooray.com/ginger-golden-syrup-loaf/?utm_source=rss&utm_medium=rss&utm_campaign=ginger-golden-syrup-loaf Take time out to be creative! Wed, 16 Oct 2019 21:21:39 +0000 hourly 1 https://wordpress.org/?v=6.8.5 By: Clare https://hellohooray.com/ginger-golden-syrup-loaf/#comment-246 Tue, 24 May 2016 13:37:01 +0000 https://somanycraftssolittletime.wordpress.com/?p=3043#comment-246 In reply to Charlotte.

Hi Charlotte, sorry for taking ages to get back to you! The honest answer is that I don’t know 🙂 But I’ve used muscovado in things like flapjacks and crumbles and it has worked really well. If I were you, I’d just go for it and see what happens! xx

]]> By: Charlotte https://hellohooray.com/ginger-golden-syrup-loaf/#comment-245 Sun, 06 Mar 2016 18:02:59 +0000 https://somanycraftssolittletime.wordpress.com/?p=3043#comment-245 I just made this and it is so delicious – got a really good rise and so light and fluffy with enough mixing to get the air in! And the perfect ginger heat and sticky top using the stem ginger syrup – so simple.

Do you think brown muscovado sugar instead of caster would give it a smokier taste, or could that make the recipe not work? Not experienced enough a baker to know what the effects of this kind of substitution might make!

Thanks x

]]> By: Clare https://hellohooray.com/ginger-golden-syrup-loaf/#comment-244 Sun, 19 Apr 2015 21:11:47 +0000 https://somanycraftssolittletime.wordpress.com/?p=3043#comment-244 In reply to Helen Baucke.

Hi Helen! Yes, I’m sure you could do that. I’d say you’ll probably need to add a bit of ground ginger too – I have substituted stem ginger for crystallised in the past (in a different recipe) and what’s missing is the heat from the stem ginger. So if you add say a couple of teaspoons of ground ginger and some crystallised ginger, that would probably do the trick!

]]> By: Helen Baucke https://hellohooray.com/ginger-golden-syrup-loaf/#comment-243 Sat, 18 Apr 2015 03:56:04 +0000 https://somanycraftssolittletime.wordpress.com/?p=3043#comment-243 I have just seen Rachel make this cake on FoodTV and noted the recipe, but wondered: stem ginger is a little scarce in New Zealand, could I substitute crystallised ginger and make a ginger infused syrup to top?

]]>