A classic Yorkshire ginger cake - a perfect accompaniment with a cup of tea. Make this a few days in advance to mature.
Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin.
Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl.
In a small pan gently heat the butter and syrup until melted.
Beat the egg into the milk.
Gradually pour the butter and syrup into the flour and stir. The mixture will be thick.
Pour in the egg and milk and stir until smooth and pour into the lined tin.
Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean
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