A delightful addition to an afternoon tea or picnic.
For the gingerbread
150g unsalted butter
125g dark muscovado sugar
200g golden syrup
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarb soda
2 eggs, beaten
300g plain flour
For the icing
200g icing sugar
1-2 tbsp lemon juice
For the gingerbread: Preheat oven to 180C. Grease and line a slice tin about 22cm x 32cm with baking paper.
Place butter, sugar, treacle, syrup, ginger and cinnamon in a medium-sized saucepan and heat until butter is melted and all ingredients are incorporated.
Remove from heat and stir in bicarb soda.
Add eggs and milk and mix well.
Pour mixture into flour and stir well until there are no lumps.
Pour mixture into prepared tin and bake for about 35 minutes, until a skewer comes out clean when tested.
Remove from oven and cool on a wire rack.
For the icing: Sift icing sugar and mix with the lemon juice until the icing is a spreadable consistency. Spread over cooled slice.