Pretty much the best thing in the universe with a strong cup of tea on an autumn afternoon.
Makes: 8 mini loaves or 12 muffins
1 cup dates, pitted and chopped
1 cup water
65 grams butter
½ cup golden syrup
½ cup caster sugar
1 teaspoon baking soda
1¼ cups self-raising flour
1 cup wholemeal flour
1 tablespoon ground ginger
1 large egg
½ cup finely chopped crystallised ginger
Equipment: Grease and line an 8-pan mini loaf tin or a 12-hole muffin tin.
Preheat the oven to 170°C fan bake.
Put the dates in a medium-large pot with the water, butter, syrup and sugar. Heat, stirring, until the butter is melted. Add the baking soda and whisk until frothy, then leave to cool for 10 minutes. Whisk the flours and ground ginger together in a large bowl. Whisk the egg into the butter mixture, then add to the dry ingredients along with the chopped ginger, reserving a few tablespoons for topping. Stir to combine, then spoon into the prepared tin. Top with the reserved crystallised ginger and bake for 30 minutes (or 20-25 minutes if using a muffin tin), or until the tops are risen and bounce back when gently pressed. Leave to cool for 10 minutes before removing from the tin.