125g/4½oz white caster sugar
60g/2¼oz golden syrup
300g/10½oz plain flour
2 tsp baking powder
200g/7oz golden caster sugar
1 tsp ground ginger
200g/7oz icing sugar
1 tsp ground nutmeg
1 tsp salt
½ tsp salt (or to taste)
60g/2¼oz black treacle
1 tsp vanilla extract
140g/5oz unsalted butter
160g/5¾oz salted butter, softened
80ml/2½fl oz double cream
2 free-range eggs, plus 2 free-range egg yolks
240ml/8½fl oz milk, warmed