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Preheat your oven to 165C. Sieve the dry ingredients (except for the bicarb) together into a large mixing bowl.
Warm the golden syrup, treacle, butter, grated ginger and ginger syrup together in a saucepan over a low heat until the butter has melted. Add this to the dry ingredients.
Heat the milk in a saucepan to scalding point (when it starts to steam and bubble but isn’t quite boiling). Take it off the heat and whisk in the bicarb.
Add the milk to the other ingredients and combine well. Then finally whisk in the eggs.
Butter and line a 10cm x 25cm loaf tin. Pour your batter into your loaf tin and bake in the oven for an hour to an hour and 15 minutes. The cake is ready when a skewer inserted into the centre comes out clean.
To make the butterscotch sauce, warm all the ingredients in a saucepan and allow to simmer for three to four minutes.
Once the cake has cooled, serve a slice with lashings of sauce and ideally a scoop of vanilla ice cream.