Jamaican Gingerbread with Lemon Sparkle Icing - Ainsley Harriott

Ingredients

• For the Jamaican Gingerbread
• 300ml boiling water
• 200g golden syrup
• 175g black treacle
• 1 tsp bicarbonate of soda
• 120g unsalted butter, softened
• 120g dark muscovado sugar
• 1 large egg, beaten
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground allspice
• 350g self-raising flour
• pinch of salt
• 50g stem ginger, finely chopped
• For the Lemon Icing
• juice of 1 lemon, plus extra if needed
• 250g icing sugar, sifted, plus extra if needed
• edible gold glitter stars, for decoration (optional)