Grease and line a spring-form 20cm cake tin with baking parchment. Pour the syrup for the topping into the lined cake tin evenly, and set to one side.

Preheat your oven to 160°C. Melt the butter and golden syrup together over a medium heat in a small saucepan.

Measure the sugar out into a large mixing bowl, pour in the golden syrup and butter mix, and combine using an electric hand whisk until the sugar has melted in and the mixture has cooled. Add the eggs one at a time, beating continually.

In a separate mixing bowl, combine the flour, baking powder, bicarbonate of soda, salt, and ground ginger, to ensure even distribution of raising agents. Add this into the mixture and combine, followed by the milk. You should have a fairly liquid cake batter.

Pour the batter over the top of the golden syrup layer in the base of the tin, and bake for 50-60 minutes until a metal skewer comes out clean (due to the sticky nature of the cake their may still be a few crumbs which is fine). Leave it to cool in the tin for 30 minutes to an hour before serving.

To serve, turn the cake upside down so that the syrup layer is on top, and carefully remove the baking parchment and springform cake tin. Eat on it’s own, or with some cream or vanilla ice cream for a warm dessert.

If stored in an airtight container the cake will keep for up to five days.