Ginger Crunch

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.

TOPPING: Heat all ingredients in a pot until melted. Pour over cake when hot, and cut into squares before it gets cold.

Time: 25 minutes
Source: Modified Edmonds recipe, page 38 1978 ed.