Step 1

Heat the oven to 180C/160C fan/gas 6 and line a 2lb loaf in with butter and baking paper, leaving some hanging over the edge so you can take it out easily.

Step 2

Put the butter and brown sugar into a bowl and beat with an electric whisk for 3-4 mins until fluffy. Add in the treacle and then gradually beat in the eggs. Don’t worry if the mixture splits at this point.

Step 3

Once combined, add the self-raising flour, ginger, mixed spice, stem ginger and milk and gently beat until you have a smooth batter. Tip into the tin and bake for 50 mins-1 hour until a skewer inserted comes out clean. Leave to cool for 5 mins in the tin, before transferring onto a cooling rack and leaving to cool completely. You can dust with some icing sugar before serving, if you like.