Now this is a Classic from the swan,

Gingerbread,

take,

1lb / 500g butter,

1lb / 500g caster sugar,

1lb / 500g golden syrup,

4 eggs,

1lb / 500g milk ( weighed on the scales )

24oz / 750g plain white flour , 

1oz / 30g ground ginger,

1/2 oz / 15g bicarbonate of soda,

place the butter,sugar and syrup into a bowl over a very slow simmering pan of water,

let them all melt together stirring often,

whisk the eggs and milk together,

sift the flour with the soda and ginger into the butter mixture,

fold in well and then fold in the eggs and milk,

pour into a deep baking tray lined with parchment paper,

bake @160c for 1 and a quarter hours until dark brown and smelling great,

leave it to cool completely,

carefully remove from the tray and wrap in parchment paper,

store in an airtight container for 2 days before eating it all and starting the recipe again,

Nick..