This can be buttered and sliced or eaten as is.
3/4 cup brown sugar
1 cup golden syrup
3/4 cup milk
2 cups plain flour
1 tbsp ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. mixed spice
2 tbsp chopped crystallized ginger
Place the butter, brown sugar, golden syrup and milk in a pan. Heat until the sugar dissolves. Do not boil. Remove from the heat and allow to cool. When cool, beat in eggs.
Preheat the oven to 160degC.
Sift all the dry ingredients into a bowl. Add the crystallized ginger.
Make a well in the dry ingredients and add the liquid mixture. Stir until just combined. Pour into a greased loaf tin or 20cm square tin.
Bake for 50-55 mins at 160degC.
Cook’s tip: When it is warm from the oven it makes a great base for a autumnal fruit compote and clotted cream dessert. Place a warm slice of ginger bread in a bowl, top with a ladle of apricot/pear/prune and apple compote and a dollop of cream. Sublime.
Another great suggestion is to serve a slice of this ginger bread as the base for poached pears or tamarillos. Just top with custard!