Autumn blew in with a vengeance today - it was a wet, windy and drizzly day. But, today's recipe for Honey Ginger Tea Loaf soon cheered us up. This is a recipe from one of my much-loved BeRo recipe books. I have a large collection of these little books, including ones that were my late mum's and grandmother's. This Honey Ginger Tea Loaf recipe is from the 38th edition, which is from 1988. I'ver never really noticed this recipe before, and it's the first time I've made it. However, I will be making it again, as it is a fabulous tea loaf; it's dark and sticky with a real hit of ginger, which marries well with the sweetness from the honey. I served this as part of one of our weekly Sunday Tea Tray Suppers, sliced with thickly spread butter. It's a good keeper, and it lasted for a week in a cake tin. In fact, like lots of ginger cakes, tea breads and tea loaves, it got better towards the end. I made two small tweaks to the original recipe. I added more crystallised ginger to the cake batter, and didn't decorate the top with any, as suggested. Other than that, I made it exactly as it was published 35 years ago. It's funny how I've never noticed the recipe before now, as I love ginger in baking. The recipe is shared below, and thanks to BeRo who worked it all out, the recipe is in metric and Imperial measurements. I hope you enjoy this delectable tea loaf if you make it, it's certainly a winning recipe for the weekly cake tin, or maybe for Halloween or Bonfire Night?