Grease the loaf tin with butter.
Place the water in the saucepan and heat to 30C/86F. Transfer to the measuring jug, whisk in the yeast and teaspoon of caster sugar and leave to stand for 10 minutes to activate the yeast.
Sift the flour, ginger and coriander into the large mixing bowl.
Add the lemon zest and stir in thoroughly.
Place the treacle in the small saucepan and heat until runny.
Allow to cool a little before adding the egg and brandy. Mix thoroughly.
Make a well in the centre of the dry ingredients and pour the yeast and treacle mixtures into it.
Use your hands to bring everything together to a sticky dough.
Turn out onto a lightly floured work surface and knead for 10 minutes until the dough is elastic and smooth.
Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and leave to prove for an hour or until doubled in size.
Turn the dough out onto the lightly floured work surface and knock back.
Place the dough in the loaf tin, cover with the clean tea cloth and leave to rise for half an hour or so or until doubled in size.
Preheat the oven to 190C/375F/gas 5.
Place in the oven and bake for 40-50 minutes or until the bottom sounds hollow when tapped.
As soon as you have taken the bread out of the oven and transferred it to a cooling rack, place the golden syrup in the small saucepan and heat until runny. Brush the syrup over the top of the bread while it is still warm.
Allow to cool to room temperature before slicing.
