Food Recipes

The King’s Ginger and Sultana Loaf


  • 100g sultanas
  • 75ml The King's Ginger
  • 100g wholemeal spelt flour
  • 75g plain white flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground allspice
  • 125g unsalted butter, melted
  • 1 tbsp black treacle
  • 100g soft brown sugar
  • 2 large eggs, whisked
  • 1 tsp vanilla extract


  1. PLACE the sultanas into a small saucepan with The King's Ginger and gently bring to the boil. Switch off heat and leave sultanas for an hour to soak up the liqueur.
  2. Preheat oven to 180°C. Grease a 1lb loaf tin.
  3. Sift all the dry ingredients into a bowl, mixing well. Put the cooled melted butter, treacle and sugar into a separate bowl. Mix for one minute and add the eggs one at a time.
  4. When the wet ingredients are combined add the dry ingredients, vanilla essence and soaked sultanas.
  5. Pour this batter into loaf tin and cook for 30-40 minutes (to test if it's done a skewer inserted into the middle should come out clean).
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Seasonal suggestion Spring

The King’s Spring Daisy

REJUVENATE oneself after a long, hard winter and toast the coming of springtime with this splendiferous cocktail. Fresh and gloriously uplifting.

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