The best kind of gingerbread is the sticky variety – you won’t find this particular cake hanging around for long as it’s much better than anything shop-bought.
Butter 110g (4oz)
Granulated sugar 75g (3oz)
Golden syrup 225g (8oz)
Marmalade 2 tbsp
Self-raising flour 225g (8oz)
Ground ginger 2 tsp
Bicarbonate of soda ½ tsp
Milk 150ml (¼ pint)
Preheat the oven to 180°C/350°F/Gas 4. Butter a small roasting tin measuring about 18 x 28 x 4cm (7 x 11 x 1½in) and base line with non-stick baking paper.
Put the butter, sugar, syrup and marmalade into a saucepan and heat, stirring, until the butter has melted and the sugar dissolved. Take the pan off the heat and leave to cool slightly.
Mix the flour, ginger and bicarbonate of soda together in a bowl, then stir into the cooled butter and sugar mixture.
Beat the milk and eggs together, then stir into the ginger mixture. Pour into the prepared tin, level the surface and cook for about 25 minutes until the cake is well risen and golden. The cake is ready when the top springs back when pressed with your fingertips.
Leave the cake to cool in the tin, then take it out of the tin, peel off the paper and cut it into bars.