Method

Preheat the oven to 160°C.

Place the butter, brown sugar, golden syrup and milk in a pan. Heat until the sugar dissolves. Do not boil. Remove from the heat and allow to cool. When cool, beat in eggs.

Sift all the dry ingredients into a bowl. Add the crystallized ginger.

Make a well in the dry ingredients and add the liquid mixture. Stir until just combined. Pour into a greased loaf tin or 20cm square tin.

Bake for 50-55 mins at 160°C. 
* This can be buttered and sliced or eaten as is.

Cook's tips

When it is warm from the oven it makes a great base for an autumnal fruit compote and clotted cream dessert. Place a warm slice of ginger bread in a bowl, top with a ladle of apricot/pear/prune and apple compote and a dollop of cream. Sublime.

Another great suggestion is to serve a slice of this ginger bread as the base for poached pears or tamarillos.  Just top with thickened cream or custard.

Another suggestion is to serve the gingerbread with a slice of room temperature creamy blue cheese and a slice of ripe pear.