10 1/2oz flour
1 1/2 t ground ginger
1 1/2 t baking powder
4oz icing sugar
4 t golden syrup
2 t ground ginger
Cream butter and sugar, add sifted dry ingredients. Knead well and press into a greased shallow tin. Bake for 20 to 25 minutes at 190C.
Heat all ingredients in a pot until melted. Pour over cake when hot, and cut into squares before it gets cold.
Source: Modified Edmonds recipe, page 38 1978 ed.