Prepare the tin – Grease the loaf tin thoroughly, making sure the corners are well coated, then line the base and sides with baking parchment. This helps the sticky cake release cleanly after baking. Preheat the oven so it reaches an even temperature before the cake goes in.

Heat the syrup mixture – Place the butter, black treacle, golden syrup, dark brown sugar, and milk into a saucepan. Warm gently over low heat, stirring often, until everything melts together into a smooth, glossy liquid. Avoid boiling, as this can affect the final texture.

Cool slightly – Remove the saucepan from the heat and leave the mixture to cool for a few minutes. It should feel warm rather than hot to the touch. This step is important so the egg mixes in smoothly without cooking.

Mix the dry ingredients – In a large bowl, combine the self-raising flour, ground ginger, mixed spice, and bicarbonate of soda. Stir well to evenly distribute the spices and raising agent throughout the flour.

Combine carefully – Slowly pour the warm syrup mixture into the dry ingredients while stirring gently. Mix until you have a smooth, lump-free batter. Take care not to overmix, as this can make the cake heavy.

Add egg and zest – Stir in the egg followed by the lemon zest. Mix just until fully incorporated. The batter should look glossy and pour easily without being too thin.

Bake slowly – Pour the batter into the prepared tin and level the surface. Bake on the middle shelf of the oven until the cake is well risen, firm to the touch, and a skewer inserted into the centre comes out clean. Cover loosely with foil if the top begins to darken too quickly.

Cool fully – Leave the cake in the tin for about 10 minutes to settle, then turn it out onto a wire rack. Allow it to cool completely before slicing so the texture sets properly and the flavours develop.