Dark, sticky gingerbread

120 g Golden Syrup
120 g black treacle
110 g butter, diced
100 g dark brown sugar
200 ml full-cream milk
225 g plain flour
1 tsp bicarbonate of soda
1 tsp ground ginger
Half tsp cinnamon
Pinch ground cloves
3 tbsp chopped crystallized ginger
2 eggs, beaten
4 tbsp icing sugar
Juice 1 lemon

Preheat the oven to 170ºC and line a 20-cm square cake tin with non-stick baking paper or greased greaseproof paper.

Measure the golden syrup and treacle into a pan and add the butter, brown sugar and milk. Heat gently just until the butter melts, then take the pan off the heat.

Sift the flour, bicarb, ground ginger, cinnamon and cloves into a mixing bowl and stir in two tablespoons of the crystallised ginger. Add the melted ingredients and mix well, then beat in the eggs. Pour the mixture into the tin and bake for 50 minutes to an hour until a cocktail stick pushed into the centre comes out fairly cleanly. Leave to cool in the tin, then turn out and remove the paper.

Mix the icing sugar with enough of the lemon juice to make a fairly runny icing and drizzle it over the cake. Sprinkle with the remaining crystallised ginger, let it set, then store in an airtight container.