Step 1

Preheat the oven to 180°C/fan160°C/gas Grease and line the base of an 8” square cake tin, preferably not a loose bottom tin as the cake batter is very loose.

Step 2

In a large pan, melt together the butter, sugar, golden syrup and dark treacle, stirring until the butter and sugar have dissolved. TIP: Save energy by taking off the heat and allow the residual heat to dissolve the remaining bits of butter and sugar.

Step 3

Remove the pan from the heat and stir in the milk. Set aside to cool a little more.

Step 4

Sift together the spelt flour, bicarbonate of soda and ground ginger, and a pinch of salt into a large bowl. Give everything a good mix.

Step 5

Make a well in the centre then pour in the melted butter sugar mixture, lightly beaten eggs and chopped stem ginger, and stir until you have a well combined smooth batter.

Step 6

Pour the batter into the tin, bake in the centre of the oven for 50 - 55 minutes or until baked, testing the centre of the cake with a skewer until it comes out clean. Try not to open the oven until the cake is at least ¾ baked, to help prevent the cake sinking in the middle.

Step 7

Leave to cool in the tin to cool a little. While still warm brush the top of the cake with syrup from the jar of stem ginger, and scatter with more chopped stem ginger. Leave to cool completely before slicing.

Step 8

You could serve straight away if you wish. This cake will keep really well and mature in flavour when wrapped in baking parchment and an airtight container overnight or for several days. It also freezes really well.