PREPARATION TIME 20 minutes, plus cooling COOKING TIME 1–1¼ hours MAKES 1 loaf (serves 8–10)
115g (4oz) light soft brown sugar
85g (3oz) butter
85g (3oz) golden syrup
85g (3oz) black treacle
7 tablespoons milk
1 egg, beaten
175g (6oz) gluten-free plain white flour
55g (2oz) gram (chickpea) flour
1½ teaspoons gluten-free baking powder
a pinch of salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon or mixed spice
1 Preheat the oven to 170°C/325°F/gas mark 3. Grease and line a 900g (2lb) loaf tin and set aside. Place the sugar, butter, syrup and treacle in a saucepan and heat gently until melted and blended, stirring occasionally. Remove the pan from the heat and cool slightly, then stir in the milk and egg.
2 Place the flours, baking powder, salt and ground spices in a bowl and stir to mix. Make a well in the centre, pour in the syrup mixture and beat together until thoroughly mixed. Pour the mixture into the loaf tin.
3 Bake the loaf for 1–1¼ hours, or until firm to the touch – a fine skewer inserted in the centre should come out clean. Remove the teabread from the oven and allow to cool in the tin for a few minutes, then turn out onto a wire rack. Store in an airtight container or wrapped in foil. Serve warm or cold in slices.
Variations Fold 55g (2oz) finely chopped, preserved stem ginger into the raw teabread mixture, if desired. Add 1–2 extra teaspoons of ground ginger for a more pronounced gingery flavour.