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Preheat the oven to 340 F. Butter a loaf pan and line it with parchment paper.
Sift the flour, ginger, mixed spice, cinnamon, salt, and baking soda into a large bowl.
Pour the molasses, golden syrup, dark brown sugar, and butter into a saucepan and set over medium heat. Stir the mixture constantly until the sugar has dissolved and the butter is melted, taking care not to let it boil.
Pour the syrup mixture into the sifted flour mixture, then stir well with a spoon or spatula to combine.
Gradually add the egg and milk, stirring to form a wet batter. Gently stir in the crystallized ginger.
Pour the batter into the prepared loaf pan and bake at 340 F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the ginger cake cool in the tin, cover, and store at room temperature. It's best if you can make the cake 24 hours before you slice and serve it to allow the flavors to mature and the crust to become sticky.