- 330g plain flour
- 1 heaped teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 50g preserved ginger, chopped (optional)
- 170g brown sugar
- 125g butter
- 75g golden syrup
- 120g black treacle
- 1 egg
- 300ml milk
- 1 teaspoon bicarbonate of soda dissolved in a little milk
Sift the dry ingredients into a large bowl, and stir in the preserved ginger. Warm the sugar, butter, golden syrup and black treacle in a small pan until dissolved; don't boil.
Beat the egg and milk together. Combine all the ingredients, including the bicarbonate of soda dissolved in a little of the milk; mix together until combined but don't beat.
Pour into a nonstick loaf tin (23cm long x 12-13cm wide x 7cm deep) lined with baking paper on the bottom. Bake in an oven preheated to 175°C (regular) for 1 1/2 hours. If the top starts to colour too quickly, drape a piece of aluminium foil loosely over the surface to deflect the heat. Cool in the tin for 10 minutes, then turn onto a cooling rack.