200g unsalted lactose free butter, plus extra for greasing
100g caster sugar
100g soft brown sugar
2 large eggs, beaten
1 tsp vanilla extract
200g gluten free self-raising flour
1 tsp gluten free baking powder
2 tsp ginger
1 tsp cinnamon
1 pinch nutmeg
For the glaze
3 tbsp stem ginger syrup from the ginger jar
3 tbsp granulated sugar
Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin.
Beat the lactose free butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the gluten free flour, gluten free baking powder and a pinch of salt into the mix, then quickly stir through the spices.
Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm, or allow to cool completely.