• Preheat the oven to 180C/350F/Gas Mark 4 and prepare rectangular baking tin (28x18cm/11x7inch) by lightly greasing it and lining with baking paper or reusable liner.
• Add flour, baking (bicarbonate) soda and all the spices into a large bowl and give them a good mix with a whisk. Alternatively, you can sieve them into the bowl instead.
• Put butter, golden syrup, brown sugar and black treacle (molasses) in a medium pan and warm gently until all the ingredients are melted together. Make sure not to boil the mixture.
• Add chopped stem ginger (if using) and hot water and mix well.
• Pour wet mixture into the dry one and mix well until combined.
• Pour in the cake batter into prepared cake tin and bake in the preheated oven for 35-40 minutes or until the skewer inserted in the centre of the cake comes out clean.
• Let the cake cool complete in the tin.
• Once cool drizzle with icing and sprinkle over some chopped stem or crystallised ginger (both are optional).

To make icing

• Mix together icing sugar and syrup from the stem ginger jar. You will get quite a thick icing.
• To be able to drizzle it over the cake you'll need to thin it with some lime (lemon) juice. Simply squeeze a little at a time and mix with the icing until you get the consistency you need.
• Note 1: If you prefer thicker drizzle, simply double the amount and don't thin it out with lime/lemon juice.
• Note 2: If you'd like your cake covered with icing completely then prepare the icing with 4 times the ingredients (no need to thin the icing out with juice unless you want to).