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115g butter
125g golden syrup
100g black treacle
75g soft dark brown sugar
50g Asda Ginger Preserve
115g Asda Self-Raising Flour
½ level tsp bicarbonate of soda
2 level tsp mixed spice
2 large free-range eggs
100ml milk
Pre-heat the oven to 160C/140C Fan/Gas 3. Line a 2lb loaf tin or an 18cm deep square cake tin with baking paper. Gently heat the butter, golden syrup, treacle, sugar and ginger preserve in a pan until the butter melts and the mixture is warm but not hot. Watch the pan all the time to make sure the mixture doesn’t boil.
Sift the flours, bicarbonate of soda, ginger and mixed spice into a large bowl. Lightly beat the eggs with the milk and add to the flour mixture along with the butter and syrup mixture. Stir until just evenly mixed but don’t beat the mixture.
Turn into the tin and bake for about an hour or until risen and a skewer inserted in the middle comes out clean. Cool on a wire
