Step 1

Preheat your oven to 180ºC/160ºC fan and grease and line a 9x13" traybake tin (or 9x12" if that's what you have!) with parchment paper.

Step 2

In a pan, gently heat the unsalted butter, dark brown sugar and treacle together in a pan until smooth, allow to cool for 10 minutes!

Step 3

In a large bowl, sift the self raising flour, ginger and cinnamon together and pour in the treacle mix – stir to combine.

Step 4

Add in the eggs and stir to combine.

Step 5

Finally, add in the milk and mix again.

Step 6

Pour the mixture into the lined tin - it's quite a runny mixture so don't worry.

Step 7

Bake in the oven for 35-40 minutes, or until baked through.

Step 8

Once baked, leave to cool in the tin fully.

Step 9

Beat your unsalted butter on it's own for a few minutes to loosen it and make it lovely and soft!

Step 10

Add in the icing sugar, and the spices, and beat again! Continue beating until the buttercream is lovely and fluffy and perfect!

Step 11

If your buttercream is a little thick, add 1-2 tbsp of boiling water or whole milk and mix again to smooth.

Step 12

Spread the buttercream onto the cake, and decorate with some gingerbread men, and gingerbread crumbs and some sprinkles. Enjoy!