Gingerbread with Orange Drizzle

Preheat your oven to 160°C (gas mark 3) and line a 20cm square baking tin with baking parchment.

Melt together the butter, sugar, golden syrup and treacle in a pan on a low heat, set aside to cool slightly.

In a large bowl sift together the flour and ground ginger and add the crystallised ginger. Pour in the melted butter mixture and stir until evenly mixed.

Next add the eggs and milk and beat together.

Pour the mixture into the tin making sure it is level, then place in the oven for 50 minutes or until a skewer comes clean out of the centre of the cake. Set aside to cool then turn onto a wire rack to cool completely.

To make the drizzle icing, sift the icing sugar into a bowl then add the orange extract and enough water to make a smooth, pourable icing that’s not too runny. Pour this over the cooled cake. Then finish with some grated orange zest.

Set aside for the icing to set then cut into squares and serve.