warm spiced traditional gingerbread recipe that can be kept a little longer than a normal cake, maki

Ingredients

• 280g/ 10 oz /2½ cups organic plain flour
• 2tsp organic ginger powder
• 1½tsp baking powder
• ¾tsp bicarbonate of soda
• ¾tsp organic cinnamon powder
• 125g/ 4½ oz / generous ½ cup light muscovado sugar
• 115g/ 4 oz / ½ cup butter (lightly salted is fine)
• 125g/ 4½ oz / scant ½ cup golden syrup(corn syrup)
• 50g / 2 oz / 3tbsp black treacle
• 200ml/ 7fl oz / 7/8 cup buttermilk (or full fat milk)
• 1 large sized egg, at room temperature and lightly beaten