This is one of those cakes that's quick and dead easy to make. It's also one of those cakes that gets better and better after three or four days in the tin, as the pungent ginger flavour and moistness of the sponge intensify beautifully. It's dark, rich and sticky and adds a welcome hint of warmth on a cold winter's day.
225g self-raising flour
115g soft, dark brown sugar
4 tsps ground ginger (you can add more for extra zing if you like)
1tsp bicarbonate of soda
115g golden syrup
1. Preheat the oven to 150 degs C/gas mark 2 and line a 20cm (8inch) cake tin with baking paper.
2. Sieve the flour, sugar, ginger and bicarbonate of soda into a bowl.
3. In a small pan, gently heat the butter and syrup until melted. Beat the egg into the milk.
4. Gradually pour the butter and syrup into the flour mixture and stir well. Pour in the egg and milk mixture and combine until smooth.
5. Pour into the lined tin and bake for 50 minutes to an hour, or until a skewer inserted into the centre of the cake comes out clean.