Streusel Pecan Gingerbread

Ingredients:

4 ounces (125 g) butter
3/4 cup golden syrup
1 egg, lightly beaten
1 1/4 cups milk
1 1/2 cups self-rising (raising) flour
1 tablespoon ground ginger
1/4 cup brown sugar
1/4 cup pecans, chopped coarsely
1 teaspoon ground cinnamon

Microwave Method:

1. Melt butter for 1 minute on HIGH, or until melted. Stir in golden syrup.
2. Gradually beat golden syrup, egg and milk into flour and ginger. Beat until well combined.
3. Pour mixture into a greased 10 x 4 inch (25 x 11 cm) loaf dish.
4. Top with brown sugar, pecans and cinnamon.
5. Place on a roasting rack and cook for 10-12 minutes on MEDIUM HIGH.
6. Allow to cool in dish overnight. Serve sliced with butter.

Convection Microwave Method:

1. Melt butter for 1 minute on HIGH, or until melted. Stir in golden syrup.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Gradually beat golden syrup, egg and milk into flour and ginger. Beat until well combined.
4. Pour mixture into a greased and lined base of a 10 x 5 inch (24 x 14 cm) loaf tin.
5. Top with brown sugar, pecans and cinnamon.
6. Place on Low Rack and cook for 35-36 minutes on LOW MIX/BAKE.
7. Allow to cool in tin overnight. Serve sliced with butter.