1. Grease a 9inch square cake tin about 2inches deep and line it with buttered grease-proof paper

2. Sift all the dry ingredients, except for the sugar, into a large bowl

3. Warm the sugar, butter, treacle and syrup in a pan over low heat until the butter has just melted

4. Stir the melted ingredients, together with the milk and beaten egg into the center of the dry mixture

5. Beat the mixture thoroughly with a wooden spoon

6. Pour the mixture into the prepared baking tin

7. Bake the cake in the center of the preheated oven for about 1 and 1/2hours or until well-risen and just firm to the touch

8. Leave to cool in the tin for 15minutes then turn out to cool on a wire rack

9. When cold, wrap it in foil without removing the lining paper

10. Store the gingerbread for 4 to 7days before cutting it into chunks, to give the flavour time to mellow

List of ingredients required:

8 oz (225g) demerara sugar
6 oz (175g) butter
6 oz (175g) black treacle
6 oz (175g) golden syrup
3 level teaspoons ground ginger
3 level teaspoons baking powder
1 large egg
1 level teaspoon bicarbonate of soda
1 level teaspoon salt
1 lb plain flour
1/2 pint milk

The oven should be preheated at a temperature of 350F (180C)