A tender and spicy gingerbread which slices well and is traditionally served spread thinly
1 cup Edmonds standard flour; pinch of salt; 1 Tbsp ground ginger; 1 Tbsp cinnamon; 1 cup rolled oats; 2 eggs; 1/2 cup sultanas; 1/2 cup sugar; 50g butter; 2 Tbsp golden syrup; 11/2 tsp Edmonds baking soda; 3/4 cup natural unsweetened yoghurt
1. Preheat the oven to 180ºC. Grease a 26cm loaf tin and line the base with baking paper.
2. Sift the flour, salt, ginger and cinnamon into a bowl and add rolled oats. In a separate bowl whisk the eggs and sugar until thick and fluffy. 3. Melt the butter and golden syrup together then add to the egg mixture and fold in the dry ingredients.
3. Dissolve the baking soda in the yoghurt and stir into the mixture with the sultanas until well combined.
4. Turn into the loaf tin and bake for 55 minutes or until loaf springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire rack to cool.