Adapted from the recipe in a River Cottage Baking booklet by The Telegraph newspaper. You can buy the River Cottage baking book by Pam Corbin from Amazon here.
100g golden syrup
100g black treacle
75g unsalted butter
75g light muscovado sugar
150g plain flour
1 tsp ground ginger
half a tsp mixed spice
half a tsp ground cinnamon
1 egg, lightly beaten
grated zest of 1 unwaxed lemon
half a tsp bicarb of soda
85g finely chopped stem ginger in syrup (drained)
1. Turn the oven to 170C (150C fan ovens) and grease and line a 1lb loaf tin.
2. Heat the treacle, golden syrup, butter and sugar in a saucepan over a low heat, stirring gently.
3. Stir until the butter has melted and the ingredients are well combined.
4. In a large bowl, throw in the sifted flour, ground ginger, mixed spice and cinnamon.
Then make a well in the centre of the dry ingredients, and pour in the cooled treacle mixture.
5. Next add the egg, lemon zest and milk, and stir gently to mix using a wooden or metal spoon.
6. Dissolve the bicarb of soda in a tablespoon of hot water and then pour it into the batter, before adding the chopped ginger. Stir gently to combine.
7. Pour the batter into the prepared loaf tin, and bake for approx 50 minutes. You'll know it's done when the top springs back under your finger, and a skewer comes out clean.
8. When baked, leave to cool in the tin for 20 minutes before placing onto a wire rack or plate to cool.
9. Ideally, leave for 3-4 days before eating, to make it extra sticky. Serve with cream or buttered like bread. It keeps for 2 weeks in an airtight tin, and also freezes well.
This cake was idly baked while listening to Nick Drake's album Way to Blue