• 225 g British self-raising flour
  • 2 tsp Fairtrade ground ginger
  • 0.5 tsp Fairtrade ground cinnamon
  • 1 tsp bicarbonate of soda
  • 100 g unsalted butter, plus extra for greasing
  • 100 g golden syrup
  • 100 g black treacle
  • 100 g Fairtrade light soft brown sugar
  • 50 g stem ginger, diced, plus ginger syrup from the jar
  • 2 medium British free-range eggs
  • 200 ml semi-skimmed fresh British milk
  • 100 g icing sugar


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square cake tin and line with baking parchment.

  2. 2

    In a food processor, whizz together the flour, ginger, cinnamon, bicarbonate of soda and butter until it resembles fine breadcrumbs. Set aside.

  3. 3

    Put the golden syrup, black treacle, light brown sugar and diced stem ginger in a pan. Heat gently until all the sugar has dissolved, then cook for another minute over a high heat and remove.

  4. 4

    Beat the eggs and milk into the syrup mixture, then mix into the flour and butter mixture. Pour into the cake tin and bake for 45 minutes.

  5. 5

    Meanwhile, stir the ginger syrup and 2 tablespoons boiling water into the icing sugar until smooth. Remove the cake from the oven and allow it to cool for 10 minutes, then pierce all over with a skewer. Pour over the icing sugar mixture and leave to set before serving.


    Cook's tip: if you have leftover slices that are going slightly stale, use them in a gingery version of a bread and butter pudding. Just switch white bread slices with the ginger loaf slices and sprinkle chopped crystallised ginger over them instead of sultanas.

Nutritional Details

Each serving provides
  • Energy 1344kj 321kcal 16%
  • Fat 9.9g 14%
  • Saturates 5.5g 28%
  • Sugars 37.5g 42%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1248kj/298kcal

Each serving provides

53.1g carbohydrate 1.2g fibre 4.4g protein

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