Family ginger bread

Method

• 1
  Place the butter, brown sugar and golden syrup in a large saucepan.
• 2
  Stir over medium heat until the butter melts and the sugar dissolves. Remove from the heat, pour into a large heat resistant bowl and set aside to cool.
• 3
  Preheat oven to 180°C. Brush a 20cm square cake pan with the melted butter to lightly grease.
• 4
  Place the egg and milk in a small bowl and whisk to combine.
• 5
  Sift together the plain flour, self-raising flour and bicarbonate of soda.
• 6
  Use a wooden spoon to mix the dry ingredients into the cooled butter mixture alternatively with the egg mixture, in 2 separate batches each, until well combined.
• 7
  Pour the mixture into the greased cake pan and smooth the top with the back of a spoon.
• 8
  Bake in preheated oven for 1 hour 10 minutes, covering with foil after 40 minutes, or until a skewer inserted into the centre comes out clean.
• 9
  Stand in pan for 20 minutes before turning onto a wire rack.
• 10
  Serve warm or at room temperature. Store in an airtight container at room temperature for up to 5 days.