This is a classic (and my favourite!) gingerbread recipe, taken from a 1973 cookery book called "The Best of Good Housekeeping". I usually make double the amount just before Christmas, slice it up and put it in the freezer. A third will go to my daughter's when I visit at Christmas time. The rest lasts me for months. No photos, I'm afraid, because I've already eaten what I made last time. Ingredients 450 g plain flour 1 level tsp salt 1 level tbsp ground ginger 1 level tbsp baking powder 1 level tsp bicarbonate of soda 225 g brown sugar 170 g butter or margarine 170 g treacle 170 g golden syrup 285 ml milk 1 egg, beaten Small amount of icing sugar Method Line an 8 inch (20 cm) square tin with baking parchment or greaseproof paper. Sift the flour, salt, ginger, baking powder, and bicarbonate of soda into a large bowl. Warm the sugar, fat, treacle, and syrup until melted, but do not allow to boil. Mix in the egg and the milk. Make a well in the centre of the dry ingredients, pour in the liquid, and mix very thoroughly. Pour the mixture into the tin, and cook in the centre of the oven for 1 1/2 hours at 160C/140 fan/325F/Gas Mark 3, or until firm to the touch. Allow to cool slightly before removing from the tin. When completely cool, wrap in the baking parchment or greaseproof paper. Sprinkle a little icing sugar over the top of the cake before eating. Notes: For a smaller cake, use half quantities with a 7 inch (18 cm) tin, and bake for about an hour. Stores in an airtight container in the fridge for several days, or in the freezer for several months. The cake will remain sticky, and the flavour improves with storing.