Ingredients
250g/9oz self-raising flour
2 level tsp ground ginger
½ tsp ground cinnamon
1 level tsp bicarbonate of soda
pinch of salt
200g/7oz golden syrup
2 tbsp syrup from the ginger jar
125g/4½oz butter
55g/2oz stem ginger in syrup, ginger finely diced
2 heaped tbsp sultanas
125g/4½oz dark muscovado sugar
2 large eggs
240ml/8½fl oz milk

Method
You will need a square cake tin measuring approximately 20-22cm/8in-9in, lined on the bottom with baking parchment or greaseproof paper.
Set the oven at 180C/375F/Gas 4. Sift the flour with the ginger, cinnamon, bicarbonate of soda and salt. Put the golden and ginger syrups and the butter into a small saucepan and warm over a low heat. Dice the ginger finely, then add it to the pan with the sultanas and sugar. Let the mixture bubble gently for a minute, giving it the occasional stir to stop the fruit sticking on the bottom.
Break the eggs into a bowl, pour in the milk and beat gently to break up the egg and mix it into the milk. Remove the butter and sugar mixture from the heat and pour into the flour, stirring smoothly and firmly with a large metal spoon. Mix in the milk and eggs. The mixture should be sloppy, with no trace of flour.
Scoop the mixture into the lined cake tin and bake for thirty-five or forty minutes, until a skewer inserted in the centre of the cake comes out clean. Unless you are serving it warm, leave the cake in its tin to cool, then tip it out on to a sheet of greaseproof paper. Wrap it up in foil and, if you can, leave it to mature for a day or two before eating.