If wrapped in cling film then in foil this freezes well.
450g/1 lb plain flour
3 tsp baking powder
1 tsp bicarbonate of soda
3 tsp ground ginger
175g/6 oz butter or margarine
175g/6 0z soft brown sugar
175g/6 0z black treacle
175g/6 oz golden syrup
1 egg, beaten
300ml/10 fl oz milk
Line a 2 lb loaf tin or 23 cm/9 inch square cake tin, with parchment paper.
Preheat oven to 160C/325F/gas mark 3
Sift the flour, baking powder, bicarbonate of soda and ground ginger into a large mixing bowl.
Place the butter, sugar, treacle and syrup in a medium saucepan and heat over a low heat until the butter has melted and the sugar dissolved. Allow to cool a little.
Mix the beaten egg with the milk and add to the cooled syrup mixture.
Add all the liquid ingredients to the flour mixture and beat well using a wooden spoon until the mixture is smooth and glossy.
Pour the mixture into the prepared tin and bake in the centre of the oven for 1 1/2 hours until well risen and just firm to touch. This gives a lovely sticky gingerbread, but if you like a firmer cake bake for a further 15 minutes.
Remove from the oven and allow the cake to cool in the tin. When cool, remove the cake from the tin with the lining paper. Wrap with foil and place in an airtight tin for up to a week to allow the flavours to mature.