Method

​1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Line the base and sides of a 22cm by 12cm and depth 6cm loaf tin with baking parchment, with the paper coming above the sides of the tin to enable the cake to be lifted out easily.

2 Place the golden syrup, butter and sugar in a saucepan and stir over a medium-low heat until the butter has melted and the mixture is smooth. Set aside and allow to cool.

3 In a jug, beat the milk and eggs together. In a new large bowl, sift the gluten-free self-raising flour, ground ginger, bicarbonate of soda, salt, and add the preserved stem ginger. Make a well in the centre, then pour in the wet ingredients (golden syrup mixture, milk and eggs) and mix thoroughly so that you have a fairly runny mixture.

4 Tip the mixture into the prepared loaf tin and bake in the centre of the oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.

5 Remove from the oven and drizzle or brush the reserved stem ginger syrup over the loaf while it’s still hot. Allow to cool for 10 minutes in the tin, then carefully lift the cake out with the lining paper and place on a wire rack. Peel away the baking parchment and leave to cool down completely.