280 g plain flour                         

1 tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp ground cinnamon

0.25 tsp salt

170 g unsalted butter, softened

90 g light brown sugar

220 g golden syrup

1 egg

200 ml milk

4 pieces preserved stem ginger, chopped

1. Set the oven to 180°/gas 4. Line the base of a 20 cm square cake tin with non-stick baking parchment, and butter the sides.

2. Sift the flour with the bicarbonate of soda, ginger, cinnamon and salt.

3. Cream the butter with the sugar until light and fluffy. Now beat in the golden syrup, then a heaped tablespoonful of the flour mixture followed by the egg.

4. Beat in the remaining flour, followed by the milk, until the mixture forms a smooth batter. Stir in the stem ginger.

5. Scrape into the prepared tin. Bake for about 40-45 minutes until firm to the touch. Test by inserting a skewer deep into the centre. If it comes out clean then it is done. Let the gingerbread cool in the tin for 5-10 minutes, and then turn out onto a wire rack and leave to cool.