- 210g self raising flour
- 60g butter, cubed
- 45g sugar
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 2 tablespoons of golden syrup
- 4 tablespoons of milk
Pop the flour, butter and sugar in a bowl and "crumble" it with your fingers - basically just squeeze it about a bit until it has gone crumbly.
Add in the ginger and bicarb and stir about. Add in the syrup and the milk and then, using a wooden spoon, beat to a paste.
Pop the mix into a baking tin with the bottom lined with greaseproof paper and then cook for 8 mins at 200 degrees then cover with silver foil and bring the heat down to 180 for 23-25 mins. The cake will have sunk and if you stab it with a knife it will come out clean. Tip it out onto a cooling rack and then eat!