Method

Pre-heat oven to 160°c fan.

Grease a loose bottom cake tin with extra butter.

Place butter, caster sugar, golden syrup & egg in a bowl & whisk together in a food or hand mixer until well mixed, then whisk in the milk, then add chopped stem ginger.

In another bowl add all the dry ingredients & mix together, the tip into the wet ingredients & fold in a wooden spoon or a silicon spatula, then tip into the cake tin & bake for 50 minutes, check if cooked all the way through pushing a skewer in, if it comes out clean its done, if not back in oven until it does, take out & allow to go cold.

Make the icing by putting icing sugar, lemon zest & juice in a bowl, mix together.

Un tin cold cake & place on a serving platter, then pour over icing & spread across the top with a small plate knife or table knife, then sprinkle over chopped crystallised ginger bits, then allow to set for a couple of hours.