Dark and sticky with treacle and brown sugar, this aromatic ginger cake comes laced with two types of ginger. Savour a square alongside a strong brew.
1. Butter and line a 20-23cm square cake tin. Heat the oven to 180C/fan 160C/gas 4.
2. Heat the butter, syrup, treacle and sugar in a large pan over a medium heat until the sugar dissolves and the butter has melted. Remove from the heat, leave to cool for a few minutes, then stir in the stem ginger and syrup, the spices and a pinch of salt. Stir in the milk and eggs. Sieve over the flour and briefly stir to combine, making sure there are no pockets of flour.
3. Scrape into the prepared tin (it will be quite a loose mixture) and cook for 40-50 mins, until a skewer inserted into the middle comes out clean. Cool in the tin before slicing into squares. Will keep for one week in an airtight container, or frozen for up to three months.