Melt the butter and sugar together. Sift the baking powder and ground ginger with the flour, and add this to the butter mix. Mix well with a little milk to batter consistency, and scatter in the chopped crystallized ginger.

Put it all in a 200mm, 8” pottery container.

Add 3 tablespoons of Golden Syrup made up to a total volume of 1¼ cups with boiling water. Pour it over the cake.

Cover with cling-film and cook in a Microwave oven for 9 minutes on High (650 watt).

Serve hot with a dash of thick cream. Mmmm.

Val's own invention.