Super Easy, Super Tasty, Super Yummy Sticky Ginger Loaf! And a gorgeous bake too!

It's lovely for afternoon tea, but you can enjoy it any time of day – just as it is or spread with a little butter! Are you ready to bake along with me and create this delicious amazing STICKY GINGER LOAF brought to us by Paul Hollywood of the Great British Baking Show fame! You will NOT be disappointed!
#paulhollywood

Ingredients
1⅔ cups (200g) all-purpose flour
2¾ tsp baking powder
1 tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
7 tbsp (100g) unsalted butter, plus extra to grease the pan 7 tbsp (125g) Lyle's golden syrup
7 tbsp (125g) molasses
½ cup (100g) dark brown sugar
1 large egg
⅔ cup (150g) whole milk
½ cup (90g) finely chopped crystallized ginger

To finish
¾ cup (75g) confectioners sugar, sifted
2 tbsp lemon juice
2-3 pieces crystallized ginger, chopped

Heat your oven to 350°F. Grease and line a 2-pound (1kg) loaf pan with parchment paper.

In a large bowl, mix the flour, baking powder and ground spices together and then make a well in the middle.

In a small saucepan over a medium heat, heat the butter, golden syrup, molasses and brown sugar together until the butter is melted. Pour into the flour mixture and stir until evenly combined.

In another bowl, beat the egg with the milk then gradually stir this into the mixture until it is all incorporated. Fold through the chopped crystallized ginger.

Pour the mixture into the prepared loaf pan and bake for 40-45 minutes until risen and golden. To check the cake is cooked, insert a skewer into the center; it should come out clean.

Leave the cake to cool in the pan for 10 minutes, then remove, transfer to a wire rack and leave to cool completely.

For the glacé icing, mix the confectioners' sugar with the lemon juice to form a paste. Thin the icing with a splash of water if necessary - it should be thin enough to run off the spoon. Drizzle the icing over the cooled cake and sprinkle with the chopped crystallized ginger to finish.