Sticky ginger loaf cake

• butter↗200g g

  plus extra for the tin

• honey↗100g g
• black treacle↗100g g
• stem ginger↗2 balls of

  from a jar, chopped, plus 2 tbsp syrup

• milk↗225ml ml
• self-raising flour↗275g g
• bicarbonate of soda↗1 tsp tsp
• ground cinnamon↗1 tsp tsp
• freshly grated nutmeg1 tsp tsp
• ground ginger↗1 tbsp tbsp
• egg↗1

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Butter and line a 2-litre loaf tin. Put the butter, honey, treacle, chopped stem ginger and ginger syrup in a small pan over a low heat until the butter has melted. Set aside to cool for a few minutes, then pour in the milk and leave to cool for around 15 mins.

2. 2

   Sift the flour, bicarb and spices into a large bowl, then pour in the milk mixture, stirring to combine. Beat in the egg, then tip the mixture into the prepared tin. Bake in the oven for 1 hr, or until the cake is cooked through and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 mins, then turn out to cool completely on a wire rack.