When cool, wrap in clingfilm and leave for a day before eating; you can start eating it straight away but this is really a cake that tastes better the day afterwards.
Made this yesterday - the best gingerbread I have ever made. I used semi-skimmed milk as I didn't have any buttermilk and it turned out fine but is probably even better using buttermilk. I'll try that next time. Very moist and extremely gingery. - 22 Mar 2011
yummy! Lovely and moist and very delicious. We like lots of ginger so added some freshly minced ginger as well. Also, I used wholewheat flour and i don't drink milk so used home-made rice milk (with a tbsp of vinegar to make it like buttermilk). Worked just fine and it's delicious - this recipe's definitely a keeper! - 25 Oct 2011
Love your recipe as it is such quick recipe to knock up in a matter of 10 or so minutes. Plus the second time I made this I added a spoonful more of Golden Syrup and I used Ginger Flakes along with ground Ginger and a teaspoon of Nutmeg which I grated myself. Oh and I ran out of plain flour as I only had 200g so topped the remainder with self raising and it came out really, really Great. Thanks for sharing a wonderful recipe which is great to have in the warmer months aswell as the much colder. - 29 Sep 2012