100g/31/2oz butter, cut into cubes
100g/31/2oz muscovado sugar
3 tbsp golden syrup
150ml/5fl oz milk
1 large egg
150g/5oz plain flour
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp bicarbonate of soda
2″ piece of ginger peeled, grated and the juice squeezed from the gratings.
Preheat the oven to 150°C/300°F/Gas Mark 2. Grease a 20cm/8in ring tin or a 900g/2lb loaf tin with butter
Put the butter, sugar and golden syrup into a pan and heat gently, stirring, until melted.
Add the ginger juice to the milk and then add to the pan, pour into a jug and leave to cool for a couple of minutes, then add the egg.
Sift the flour, ginger, cinnamon and bicarbonate of soda into a large bowl. Pour in the wet ingredients and gently mix together.
Pour the cake mixture into the prepared tin and bake for 45 minutes (or up to 1 hour for loaf tin) or until a skewer inserted into the centre of the cake comes out clean.
This is a traditional home cooking dessert is a favourite at lunch time.