Authentic Llandaff Cathedral Gingerbread

Melt butter, black treacle, syrup, and brown sugar in a pan. Sift together flour, baking powder, and a generous amount of ground ginger and mixed spice.

Combine the wet and dry ingredients and beat in an egg. Pour into a lined loaf tin.

Bake at 160°C (320°F) for 45–50 minutes. This cake improves if kept for a few days before eating. A historic, spiced heritage bake from Llandaff.