| 450 g | Self-raising Flour |
| 225 g | dark brown sugar |
| 225 g | golden syrup |
| 225 g | molasses (treacle) |
| 225 g | salted butter or margarine |
| 2 tsp | ground ginger |
| 2 tsp | Mixed spice (or just cinnamon would do) |
| 2 | eggs |
| 300 ml | milk (semi-skimmed or whole milk) |
Melt sugar, butter, treacle and syrup in a pan
Mix flour, ginger, mixed spice in a bowl
Gently whisk the eggs with the milk.
Add the milk and eggs mixture and melted butter mixture to the bowl containing dry flour mix.
Pour into greased baking tray/loaf tin (30 x 23 x 4cm) lined with grease proof paper.
Place in the top shelf of your oven set to 160°C/325°F/Gas Mark 3 for ~50 minutes or until risen and golden. I like to cook it to the point that it’s still gooey inside.
Allow to cool in baking tray slightly and then place on a cooling rack. You should be able to cut it into 16 generous slices.
