I'd add my chaos-comments but I have to finish my blog post for Mslexia. You'll find me here.
100g butter, plus extra to grease
100g dark muscovado sugar
175g self-raising flour
4 tsp ground ginger
175g golden syrup
3 tbsp ginger wine
2 free-range eggs, beaten
Walnut-sized piece of fresh ginger, peeled and finely grated
150g candied ginger, finely chopped
75g icing sugar
1 piece of stem ginger, to decorate
1. Preheat the oven to 160C and grease and line a 23cm loaf tin. Cream together the butter and sugar with a pinch of salt until fluffy. Sift together the flour and ground ginger.
2. Pour in the golden syrup (the easiest way to handle the syrup is with a lightly greased spoon and a silicone spatula) and 1 tbsp wine and mix to combine.
3. Beat in the eggs, a little at a time, then gradually mix in the flour. Finally, stir through the fresh and candied ginger and spoon into the prepared tin. Level the top and bake for about 50–60 minutes until a skewer inserted into the centre comes out clean.
4. Allow to cool in the tin. When it's completely cool, make the icing by mixing together the icing sugar and remaining ginger wine and drizzle over the top of the cake. Slice the stem ginger thinly and arrange down the centre of the cake.