Makes 8-10 slices

1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and prepare a 2lb loaf tin. If your tin is fairly new and non-stick that’s fine, mines a bit old and battered so I grease and flour it and add a piece of parchment to help lift the cake out once cooked
2. In a large bowl put the flour, baking powder, bicarbonate of soda and cinnamon and briefly whisk or stir together
3. In a small saucepan melt together the butter, coconut sugar, treacle and syrup until the butter is just melted. Don’t boil!
4. Whisk in the Foodie Flavours Ginger drops
5. Add the milk to the bowl of dry ingredients then immediately add the melted butter mixture
6. Whisk or stir everything together very well, stirring up from the bottom of the bowl to make sure no flour ‘pockets’ remain in the mixture
7. Pour the cake batter into your prepared tin and smooth to level the surface
8. Bake for 45-50 minutes until well risen and springy. To test if the cake is cooked insert a skewer or cocktail stick into the middle of the cake. If it comes out clean with no raw cake mix clinging to it the cake is cooked. If not , return to the oven for a few more minutes and test again
9. Allow the cake to cool for 10-15 minutes in the tin before carefully lifting out onto a wire rack to cool completely
10. While the cake is cooling make the toffee sauce by melting together the sugar, cream and syrup in a small saucepan over a medium heat
11. Cook until it starts to boil then gently bubble for just one minute then remove from heat and whisk in the 5 drops of ginger natural flavouring
12. Serve slices of cake drizzled with the toffee sauce

Notes:

• Store both the cake and sauce at room temperature. If you put the sauce in the fridge it may become to set to pour! If this is the case simply gently rewarm adding a little plant milk if necessary.