Old Fashioned Ginger Cake with Billington’s Gingerbread crumb
Grease and line a 20cm square cake tin or a 2lb loaf tin. Pre-heat oven to 170c/gas mark
Put the butter and golden syrup in a small saucepan and melt over a low heat, stirring occasionally, then remove from heat.
Sift both flours, the soda and all the spices into a mixing bowl. Add the sugar and salt , give it a good stir, then add the egg and milk mixing until smooth. Gradually add the melted butter/syrup mix, stirring until well combined.
Pour the batter into the prepared tin and bake for 50-55mins (fan oven approx 40-45mins) until risen and firm to the touch.
Brush the top of the cake with golden syrup and scatter the Billington’s Gingerbread crumb on top (as many fingers as you like).
Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool.