Mini Ginger Loaves with Whipped Cream

Yesterday, Lisa from Owl and Monkey and I did something a little bit cute- we Snapchat baked together! She did a bit of a variation on my Mini Ginger Loaves recipe but it was quite cool to see it being adapted in real time! If you don’t already follow her, you need to- she makes the most gorgeous tutus! Find her on snapchat @owlandmonkeynz.

I’ve now made Monday’s mandatory baking days as part of some wee self therapy and I’ve been itching to re bake these wee Mini Ginger Loaves for quite some time! They make for the most perfect wee afternoon tea treat and if you’re a fan of ginger kisses, you’ll definitely love these. If you want to make these a little fancier, you can add a handful of chocolate chips to batter or add a sprinkle of ginger to the whipped cream for even more ginge goodness.

A golden gingery, fluffy sponge with perfectly whipped cream… I can’t really put into words how good these actually are. YOU NEED THESE IN YOUR MOUTH!

What you’ll need 
– 50g unsalted butter
– 2 Tbsp golden syrup
– 1 egg
– 125mls milk, at room temp
– 1 tsp baking soda
– 110g caster sugar
– 150g plain flour
– 3 tsp ground ginger (add 1-2 tsp more if you’re a fan)
– icing sugar for dusting

for the filling
– 125mls cream
– 1-2 tsp of icing sugar for sweetness

Lisa’s adaptation on the recipe 
Instead of ginger she used 3 tsp of Pepper & Me Bakers Grind and 1/3 cup chocolate chips. She also popped hers into a muffin tin and got 11 muffins out of her mix.

What to do 
– Preheat your oven to 200 degrees c (180 fan force) and grease a mini 6 loaf tin with butter or baking spray. If you’re using am muffin tin either grease or use paper muffin cases.
– Pop your butter and golden syrup into a pot and heat until the butter has melted. Give it a good mix.
– Grab a bowl and chuck in the egg, milk and baking soda and beat together. Whisk in your buttery golden syrup goodness and then sift in all of your dry ingredients. Mix until everything is all nice and smoooooooth.
– Grab your mini loaf pan or muffin tin and fill about 1/3 of the way full. Give it a wee tap to make sure there are no air bubbles.
– Pop them into the oven for about 13-18 minutes or until skewer inserted into the middle comes out clean. You will notice that these turn a deep golden brown colour and possibly think they’re burnt. THEY ARENT- THEY’RE PERFECT!!!
– Leave to cool in the pan for 5 before removing and turning out onto a wire rack to cool completely.
– Once cold, slice em in half, whip up some cream, whack it in the middle, pop the top on, dust with icing sugar then shove in your mouth!


Mini Ginger Loaves with Whipped Cream by Hey Little Sweet Thing

Mini Ginger Loaves with Whipped Cream by Hey Little Sweet Thing

Mini Ginger Loaves with Whipped Cream by Hey Little Sweet Thing

Mini Ginger Loaves with Whipped Cream by Hey Little Sweet Thing

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