Ingredients

• 60g butter (if unsalted, add pinch of salt when stated in recipe)
• 125ml golden syrup
• 230g self-raising flour, sifted (1 & 1/4 cups)
• 1 heaped teaspoon ground ginger
• 1/2 teaspoon mixed spice
• 110 caster sugar
• 125ml milk
• 1 free-range egg, beaten
• icing sugar, for dusting

Syrup

• 100g caster sugar (1/2 cup)
• 125ml water
• 2 teaspoons grated fresh ginger

Instructions

• Preheat oven to 160oC. Grease and line loaf tin (20cm x 8.5cm)
• Melt butter and golden syrup over low heat; then remove.
• Sift flour, ginger, mixed spice, sugar, (salt if needed), into large bowl. Then add milk and egg, mix until smooth. Gradually add melted butter mixture; stir.
• Pour batter into tin; bake for 50-55 minutes or until risen and firm to touch.
• Combine syrup ingredients in small saucepan, boil, stir, reduce heat, simmer for 5 minutes.
• Remote cake from tin, pierce all over with skewer; spoon over hot syrup slowly so it absorbs as much as possible.
• Cool; dust with icing sugar.