This was a big hit with the family.
The mould is from Lakeland. The recipe is from their blog, but it has some incorrect measurements that I've corrected below:
Preheat oven to 180C
Butter mould well and lay on a cookie sheet.
Add 60g butter; 60g dark muscovado sugar; 50g treacle and 50g golden syrup to a small saucepan and warm until ingredients melted and combined. Cool.
In a medium sized mixing bowl combine 120g self-raising flour, 1 teaspoon ginger and 1 teaspoon mixed spice (or a combination of cloves, cinnamon and allspice).
Combine sugar and butter mixture with dry ingredients. Add in 1 beaten egg and 60 ml milk. Mix well.
Pour into mould and bake 20-30 minutes, or until a toothpick inserted into the biggest segment is clean when removed.
Let cool before removing the sections. Trim them flat if they've risen too much.
Assemble, using a stiff icing in a piping bag. Try a blend of 200g icing sugar; 2 teaspoons orange essence and 2 teaspoons water. It should be quite stiff. Add the icing generously. I was too stingy above and had lots left over.
If decorating with sparkles etc add them right away, as the icing hardens quickly.
