Double Ginger Cake

250ml self-raising flour
2 tsp ground ginger
1/2 tsp cinnamon
1 tsp bicarbonate of soda
200g goldern syrup
100g preserved stem ginger in syrup, chopped
2 tbsp syrup from the jar of stem ginger
125g butter
125g dark brown sugar
2 large eggs
240ml milk

Line a 20cm square dish with baking parchment and butter the sides. Put the golden and ginger syrups and butter into a small saucepan and warm over a medium heat, add the ginger pieces and sugar. Sift the flour, ground ginger, cinnamon and bicarbonate of soda into a large bowl. Add the syrups, stir, add the milk and eggs, stir until combined. Pour into the prepared dish and bake for 40 minutes at 180 degrees or until cooked through. Leave the cake to cool in the dish.