• 2 c flour
• 1 c soft brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tbsp ground ginger
• 1/2 tsp mixed spice
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1 1/3 c golden syrup
• 225 g butter chopped
• 2 eggs lightly beaten
• 250 ml milk

Line two large loaf tins with baking paper and preheat the oven to 150C.

Sift the flour brown sugar, baking soda, baking powder, ginger and mixed spice, nutmeg and cinnamon into a large bowl.

Melt the golden syrup and butter in a saucepan over a low heat.

Make a well in the dry ingredients and pour in the golden syrup mixture followed the eggs and milk. Mix thoroughly to combine and pour into the prepared tins. Bake for about 70 mins or until cooked right through. Test with a skewer.

This is delicious when buttered or I also particularly like it served with a good blue cheese and a slice of fresh firm pear.

• 1.5 kg ripe cherry tomatoes, halved
• 450 ml water
• 300 ml white wine vinegar
• 750 g caster sugar
• 1 tbsp each yellow and black mustard seeds
• 3 cloves finely chopped garlic
• 2 heaped tsps chilli flakes

Put all the ingredients in a saucepan and simmer for about an hour. Reduce the heat and cook until the jam thickens stirring occasionally. When you are happy with the consistency transfer to sterilised jam jars and store in the fridge for up to two months.