Uploaded May 2016 | Updated September 2026, 2 weeks ago

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Ingredients
225g Golden Syrup
100g Butter
100g Caster Sugar
75g Preserved or Sugared Ginger, drained and chopped
200ml Milk
2 Eggs, Beaten
225g Self-Raising Flour
1 tbsp 20g Ground Ginger
1 tsp 5g Bicarbonate of Soda / Baking Soda
1 tsp 5g Salt

Bake in the centre of the oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Allow to cool for 5 minutes in the tin, then carefully lift the cake out with the lining paper and place on a wire rack.

Peel away the baking parchment and leave to cool down completely.