Cream together the butter and sugar. Add the treacle, golden syrup, zest, juice and milk and stir until combined. The mixture will look horrifically curdled, but keep calm.

Sieve together the ginger, cinnamon, nutmeg and flour. Beat the eggs together. Stir the flour and eggs alternately into the butter mixture, starting with the flour. The mixture should come together and be thick and pourable.

Pour the mixture into two greased and lined loaf tins or one larger square tin. Bake at 180C for 45 minutes (longer for a large tin) or until a skewer comes out clean. Leave in the tins for a few minutes, then turn out onto racks and cool.

The original recipe does not include icing, but I think it is nice with orange-flavoured icing. Mix together a couple of cups of icing sugar, the zest of an orange, and a squeeze or two of fresh orange juice. Stir, and keep adding juice until the icing is just thin enough to drizzle over the cake.

This super recipe is one from Michele Curtis' and Allan Campion's Fresh diary 2000. I am still hanging on to it to try more of the weekly recipes. Apparently they have a Fresh Cookbook out too, which would be worth a look. Haven't seen it around though.