For the icing:
- 250g pack butter
- 250g/9oz dark muscovado sugar
- 250g/9oz black treacle
- 300ml/10fl oz milk
- 2 large eggs
- 100g/4oz stem ginger in syrup,
- finely chopped
- 375g/13oz plain flour
- 2 tsp bicarbonate of soda
- 1 tsp ground allspice
- 2 tsp ground ginger
- 3 tbsp ginger syrup from the jar
- 5 tbsp icing sugar, sifted
- Butter and line a 23cm-square baking tin (or use a shallow roasting tin, about 30x20cm). Preheat the oven to 160°C/140°C fan/gas 3. Gently melt together the butter, sugar and treacle in a pan. Take off the heat then stir in milk. Beat in the eggs.
- Mix the chopped ginger and dry ingredients in a large bowl, and make a well in the centre.
- Pour in the melted mix then stir to a smooth batter.
- Pour into the tin, then bake for 1 hour until risen and firm and a skewer inserted into the centre comes out clean. Resist taking a peek beforehand as this cake can easily sink. Cool in the tin, then ice (or wrap well and keep in a cool, dry place for up to a week).
- Stir together the syrup and icing sugar to make the icing and drizzle over. Cut into sixteen squares.
- If you can resist cutting it, the cake is the best eaten a day or two after baking, when it gets even stickier.
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