Ingredients

• 100g butter
• 100g dark muscovado sugar
• 175g self-raising flour
• 4 tsp ground ginger
• 75g black treacle (spoon in)
• 100g golden syrup (to make up to 175g of treacle/syrup)
• 2 eggs beaten
• 125g chopped crystallised ginger
• 25g finely grated fresh ginger

Method

1. Preheat the oven at 160Oc or gas mark 3. Grease and line a 20cm square
   baking tin.
2. Cream together the butter & sugar until the mixture is smooth.
3. Place bowl with mixture on scales and zero it.
4. Spoon in the treacle, add the golden syrup up to 175g (total) and mix.
5. Gradually add in the eggs a little at a time until fully mixed.
6. Sift together the ground ginger and flour and gradually add to the mixture.
7. Stir in the crystallised and fresh ginger.
8. Transfer the mixture into the lined tin, smooth the top and bake for 50 minutes. Check cake is cooked by inserting a toothpick which should be clean, if not cook for a further 5-10 minutes.
9. When the cake is cooked leave to cool in the tin and then remove.