Recipe courtesy of Belvoir


  • 175g Unsalted butter
  • 175g Light muscovado sugar
  • 175g Golden syrup
  • 175g Black treacle
  • 175g Self-raising flour
  • 175g Self raising wholemeal flour
  • 4tsp Belvoir Ginger cordial
  • 50g Crystallised ginger chopped
  • 1 Large egg
  • 300ml Milk whole

For the drizzle

  • 150g Icing sugar
  • ½tsp Orange extract
  • 1tbsp Belvoir Ginger cordial
  • 40ml Water warm


  • STEP 1

    Preheat your oven to 160°C/Gas 3 and line a 20cm square baking tin with baking parchment.

  • STEP 2

    In a saucepan gently melt the butter, sugar, golden syrup & treacle together, then set aside to cool slightly.

  • STEP 3

    Sift the flours into a bowl and add the crystallised ginger. Pour in the melted butter sugar mixture and stir until combined. Add the Ginger cordial, eggs and milk and beat together.

  • STEP 4

    Pour the mixture into the prepared tin and level with a spatula. Bake in the oven for 45-50 minutes until springy to the touch and a skewer comes out clean. Leave to cool completely.

  • STEP 5

    For the drizzle; sift the icing sugar into a bowl then add the orange extract and ginger cordial, then mix in enough of the water to make a pourable icing that’s not too runny.

  • STEP 6

    Pour this over the cooled cake. Leave for about 30 minutes for the icing to set, then cut into squares and serve.